Food Lab: Better Home Cooking Through Science (J. Kenji López-Alt)

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Food Lab: Better Home Cooking Through Science (J. Kenji López-Alt)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? As Serious Eats's culinary nerd in residence, J. Kenji Lpez Alt has

the wild and foraged ingredients

dubbed by Food & Wine Magazine as someone "changing the way America eats

For Getting Out of Bed

varied picture of the true history of African-American cooking: a cuisine far beyond soul food

Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison

and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor

He has hosted a series of renowned Food Salons and conversations with some of America’s most prominent chefs

A witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking—with accessible and innovative Indian-American recipes

Most of us buy the same ingredients week in

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The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen

from one of New York’s first speakeasies

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