The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you?re planning to cook or where your skill level falls."?New York Times Book ReviewEver 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 L