From the halls of MIT to the head of the kitchen, Serious Eats blogger, photographer, chef—and now author—J. Kenji López-Alt celebrates the intersection of science and food with his first book, which aims to better home cooks’ techniques by explaining how heat, energy, and molecules come into play in the kitchen. With lessons that range from enhancing knife skills to buying and storing eggs the right way, The Food Lab pays homage to modernist cuisine techniques, and 1,000 of López-Alt’s own photographs illustrate the pages.
This article originally appeared in Sous-Vide magazine’s Spring/Summer 2017 issue.
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