Are you one of those foodies that asks every question possible about a chef’s cooking process to the point where you sound like an annoyingly curious 7 year old? Do you find yourself trying every method possible to make the perfect hard-boiled egg?
Well, I’m that person, and my foodie pal Lauren scored big holiday gift giving points with me recently, by gifting me The Food Lab: Better Home Cooking Through Science.
The best selling cookbook, which weighs about 6 pounds, was written by chef and food writer J. Kenji López-Alt. You might know him best as the Managing Culinary Director of the website Serious Eats or former Editor at Cook’s Illustrated.
López-Alt specializes in breaking down culinary tricks and processes to understand them better, in order to improve the results of the things we cook.
He tests recipes repeatedly, trying different methods, exploring the scientific reasoning everything in the kitchen – from why cooking with a cast iron skillet is the best, to why the color of egg yolks doesn’t actually impact the taste of the eggs.
Heck, he even teaches you how to to even sous-vide in a cooler. Yes, a cooler!
So far, every recipe I’ve made in the book has been top notch – from salad dressings (there’s a science behind getting it to stick to your lettuce, you know) to hard-boiled eggs (of course).
Pick it up today and geek out – I promise you’ll lose sleep obsessing about the best method behind making crispy bacon.
The Food Lab: Better Home Cooking Through Scienceis $49.95 | ISBN 0393081087 | seriouseats.com
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