The Food Lab

This cookbook, penned by J. Kenji Lopez-Alt, is a comprehensive guide to savory American cuisine, featuring nearly 300 recipes. Published in 2015, it not only offers a plethora of recipes but also includes 400 techniques and 500 food-science experiments. The book has been recognized with the 2016 IACP Cookbook of the Year and the 2016 James Beard Foundation General Cooking cookbook award.