J Kenji Lopez-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 & roasting In hundreds of easy-to-make recipes with over 1000 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 & much more Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef The Food Lab gives readers practical tools & new approaches to apply when they next step into the kitchen