The Food Lab

Don't worry: you won't need a chemistry set or background in molecular gastronomy to create the recipes inside The Food Lab: Better Home Cooking Through Science. Instead, this nerdy cookbook takes a look at the science behind traditional cooking techniques, going into detail on how energy, heat, proteins, carbs, and fats react to create delicious dishes. With over 1,000 full-color images as nearly as many pages, it's not a light read, but instead an invaluable reference for anyone curious about the hows and whys behind their favorite meals.

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