J. Kenji López-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect
meals. In a book centred on much-loved dishes Kenji explores the science behind searing
baking blanching and roasting. In hundreds of easy-to-make recipes with over 1 000 full-colour
images illustrating step-by-step instructions readers will find out how to make perfect roast
turkey with crackling skin how to make extra fluffy or creamy scrambled eggs and much more.
Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a
practised chef The Food Lab gives readers practical tools and new approaches to apply when
they next step into the kitchen.
