The Food Lab

I have enjoyed making eggs the way chefs do for a while now. Sometimes even sticking in a meter to check the temperature or setting a timer 🙂 .

The detail and science behind a perfect dish is worth the happy smiles.

The Food Lab: Better Home Cooking Through Science – a New York Times bestseller, it seems to me is the the ultimate cook book to kick start 2016’s culinary experiments.

I read from the reviews that the book features hundreds of easy-to-make recipes, and focuses on the science behind beloved dishes, delving into the interactions between heat, energy, and molecules that create great food, illustrated in full color.

 

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