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J. Kenji López-Alt: The Food Lab: Better Home Cooking Through Science [2015] hardback SLANG revealing the challenges and sacrificesJ. Kenji Lopez 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
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