The Food Lab

This book explores the science behind classic American dishes, offering simple techniques to achieve amazing results. With hundreds of recipes and over 1,000 full-color images, you'll learn how to make perfect Hollandaise sauce in just two minutes, transform a simple tomato sauce into multiple dishes, and create the crispiest, creamiest potato casserole ever. Discover the interactions between heat, energy, and molecules that make great food, and say goodbye to conventional methods that don't quite measure up.