The Food Lab by Kenji Lopez-Alt (Nor­ton, 2015)

Taste & Travel - - Taste & Travel Library -

Pos­si­bly the most fun, pas­sion­ate text book on cook­ing you’ll ever want. The son of a mi­cro-bi­ol­o­gist, Lopez-Alt was born a “nerdling” who fled MIT to be­come a line cook, a tester for

and now the author of “The Food Lab” col­umn at Se­ri­ous Eats. The col­umns name­sake in book form is more than 900 pages of recipes, tech­nique, his­tory, trivia, skills and tricks. He also did the photos. And there’s hu­mour lurk­ing in all the di­vine nerdi­ness. “I’ve no­ticed that, like grand­moth­ers and movie the­aters, some onions smell more than oth­ers. Is there a way to know be­fore I buy?” The an­swer is fas­ci­nat­ing; but re­ally, is there a bet­ter way of ask­ing that ques­tion?

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