My Aunt called me before Christmas and asked if I’d heard of a book called The Food Lab. She explained that it was a book that discussed the science behind the way we cook our food. She asked if I might be interested – the answer was a resounding “YES!”
Never having been a strong student in the realm of science, I was a bit nervous about how technical the book would be, but all my fears were in vain. The vivid pictures, light hearted writing style, and easy to follow recipes quickly endeared this book to my heart. For so long I knew how I cooked but never understood why it worked. Learning the principles that govern our most common cooking techniques allows you to expand beyond the pages of your cookbook, and begin experimenting and creating dishes on your own – and I’ll be honest, that’s when the magic happens!
One of my favorite images in the book shows two dozen eggs lined up, quantifiably displaying the results of hard-boiling eggs in 12 second increments. Now it’s easy to see exactly how long to cook an egg for the desired doneness. Brilliant!
Picture Source – Serious Eats – Food Lab
It’s 960 pages of pure enlightenment. Though it’s not one you can tote around easily through the kitchen, I like to curl up on my couch and browse through the different topics. I often decide what I want to make for dinner and then crack open the book to read up on any tips or tricks which could elevate my meal to new heights.
I am certain this book will change the way I cook, and the way I teach cooking. Knowledge is power, and in the kitchen it’s a game changer. If you’re interested in upping your culinary game, I highly recommend this book. If you’re only casually interested then be sure check out their website for free tips and tricks!
Many happy culinary adventures to you!