If I had to pick one source of information that has informed my cooking beyond all others, it would be Kenji Lopez-Alt of the website Serious Eats. Kenji’s blog-within-a-website, The Food Lab, combines technique, food science, and basic cooking know-how in a way which is simultaneously masterful and home-cook friendly. While Serious Eats is studded with his work, his James Beard Award-winning book The Food Lab is a beautifully written and shot compendium of some of his finest work. He dives deep into not just how to make some of the greatest recipes available, but why they work so well. This is a modern day classic and is an absolute must-have for both professional chefs and avid home cooks looking to deepen their understanding of how science and technique influence and inform cooking. With Volume II coming out in 2019, now is the perfect opportunity to pick up the first book to prepare yourself for life-changing improvements to your cooking. [amazon_link asins=’0393081087′ template=’ProductAd’ store=’thec0b6-20′ marketplace=’US’ link_id=’831d1c35-0065-11e8-bae7-0f261b000616′]
