The Food Lab. Laboratory of food. J. Kenji Lopez-alt

Bestseller New York Times. The winner of James Beard Award and IACP Cookbook of the Year Award.

The book “The Food Lab” or “Laboratory of Food” is not just a culinary book. This is a book that puts an equal sign between cooking and science, between the hard -boiled egg and thermodynamic processes, between the meaty piece of meat sent to the garbage bucket and a scientific experiment. J. Kenji Lopez-alt spent thousands of hours in search of answers to the questions that we ask all the time: how to boil the hard egg, how to cook vegetables so that we do not want to drink them immediately with water, when to salt a steak, etc. And Kenji does not just know the answers, he explains them on the basis of his experiments. More than 900 pages, over 1000 photos, a simple description of complex things and wit of the author - and now you are completely immersed in the exciting world of scientific cooking.