The Food Lab

You might not see it as such, but everything new attempted in your kitchen is effectively a sort of experiment: some [most] go awry while others result in spectacular successes. Serious Eats’ J. Kenji Lopez-Alt focuses on the science behind delicious food in The Food Lab: Better Home Cooking Through Science, delving in deep to detail why many widely accepted cooking methods are better forgotten and instead replaced by simpler, newer, and better proven techniques. And while it’s filled with several hundred recipes, The Food Lab is not technically a recipe book, instead aiming to teach the specific science behind various methods to imbue in the reader a deeper understanding the reasoning behind choices. By the time you’re done — which may take a little while considering the hardcover’s 960 pages — you’ll be whipping up recipes and traditions yourself.

Pick up a copy at Amazon – $15 (kindle) or $27 (hardcover)