A few years ago I stumbled on an amazing YouTube channel called “SERIOUS EATS“. As the name suggests, it’s a channel about food. Last year they started a new series called “THE FOOD LAB” hosted by J. Kenji López-Alt. It is a series which discusses the science of cooking food. What happens from the moment the steak hits the grill and how can use the scientific knowledge for a perfect end result, every time. With so much food knowledge and culinary experience, a cookbook by Kenji had to happen.
THE FOOD LAB: Better Home Cooking Through Science, is a compilation of more than 250 savory American Cuisine dishes by J. Kenji López-Alt. It is a think, hard bound book which calls for undivided attention and a cup of tea to enjoy.
The book is full of useful charts, substitutions and step-by-step photographs. The photographs are very informative and beautiful and like me you will spend a long time just looking at them. It not only has recipes , but covers all the essentials of a fully stocked kitchen.
You will learn the necessary pots and pans needed for a kitchen along with the essential kitchen tools. This book helped me find out which kind of knife was I missing and its purpose.
The step-by-step photos are extremely helpful when following a recipe as the visual aspect makes it more understandable.
If you are a serious cook and want to add a savory kitchen recipes treasure to your collection, this cookbook is just for you. Just remember that it only has savory recipes. With relatable stories from the author and scientific detailed to back up each recipe, this is one cookbook you will end up learning a lot from.