The Food LabJ. Kenji Lpez Alt shows that cooks don't need a state of the art kitchen to cook perfect meals. In a book centred on much loved dishes, Kenji explores the science behind searing, baking, blanching, and roasting. In hundreds of easy to make recipes with over 1,000 full colour images illustrating step by step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs, and
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