J. Kenji Lopez-Alt recently published a cookbook that uses the power of science to enhance traditional recipes. Although the majority of home cooks do not have a background in science, cooking is actually a highly technical activity. This cookbook draws on scientific principles to help consumers enhance the taste and presentation of their food.
The new cookbook is called 'The Food Lab: Better Home Cooking Through Science' and it contains nearly 1,000 pages of recipes and cooking tips. The book is filled with traditional recipes that are made using counter-intuitive techniques. For example, Lopez-Alt provides a detailed explanation on how to make the perfect hard-boiled egg by explaining the chemistry behind the process. The idea behind the book is to help consumers understand why they are cooking something a certain way, rather than just providing them with step-by-step instructions.
The cookbook is perfect for foodies who are interested in better understanding the art of cooking.