J. Kenji López-Alt
What’s inside
A New York Times bestseller, The Food Lab blends science with culinary art to transform home cooking. J. Kenji López-Alt explains the science behind popular American dishes and offers practical advice to achieve perfection.
You’ll Learn
- Learn the science behind cooking techniques
- Improve culinary skills and recipe results
- Gain insights into flavor profiles and ingredient interactions
- Experiment with novel cooking methods and kitchen hacks
Key Points
- The Science of Home Cooking
- Mastering American Classics
- Innovative Cooking Techniques
- The Chemistry of Flavor
- Experiments in the Kitchen
- Improving Kitchen Skills
- Recipe Optimization
Who’s it For
- Home cooks
- Food enthusiasts
- Science-minded individuals
- Culinary students
- Recipe developers
About the author
J. Kenji López-Alt is a chef and food writer known for his scientific approach to cooking and recipe development.