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