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The Food Lab cookbook

posted by Jason Kottke   Sep 22, 2015

The Food Lab Cookbook

Kenji Lopez-Alt, whose work you and I have followed at Serious Eats for several years now, has come out with a cookbook called The Food Lab: Better Home Cooking Through Science.

Ever wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac ‘n’ cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!) — and use a foolproof method that works every time?

Instant purchase for me. You take a peek inside the book at Kenji’s site.

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