The Food Lab: Better Home Cooking Through Science

This is the cookbook I have always wanted to write. PHENOMINAL! For the Seasoned Chef or Cook or the inexperienced person wanting to know how to do anything related to cooking.  J. Kenji Lopez-Atl Is my hero. He takes the love of food and uses science to make delicious food happen the right way.  For years while I taught my cooking classes at Williams Sonoma, I would at track shoppers in the store by showing them how to not only cook food, but flavor it in the process of cooking it. Like carmelizing and bringing out the natural sugars and flavors, why it is so important. Or using cornstarch to thicken soups and gravy’s vs flour that takes longer to cook and thicken and results that aren’t as creamy or smooth, Yeah, this cookbook not only explains how, BUT WHY!  So if you want to cook, learn to cook, or be a BETTER COOK this cookbook is the one cookbook you need in your arsenal of cookbooks. If there is one cookbook everyone should own for reference, other than Julia Childs best and ori