"Better Home Cooking Through Science" is the promise of this hefty guide, and boy, does it deliver. As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food.
In hundreds of easy-to-make recipes, The Food Lab deciphers how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and so much more.