Chicken Soup

In 'The Food Lab,' J. Kenji López-Alt delves into the science of cooking, explaining the interactions between heat, energy, and molecules that create great food. The book contains close to 300 savory American cuisine recipes, arranged by cooking technique, and includes over 1,000 full-color images. López-Alt shows that conventional cooking methods can often be improved with new, simple techniques, making it a valuable resource for home cooks of all skill levels.

This book by J. Kenji López-Alt is a detailed guide to using the wok, covering a wide range of recipes and techniques from stir-frying and deep-frying to steaming and braising. It includes recipes from Japan, Korea, Thailand, Southeast Asia, and China, with a heavy emphasis on Sichuan dishes. López-Alt provides scientific explanations for cooking methods, knife skills, pantry stocking, and more than 1,000 color photographs. The book also pays tribute to influential figures in Chinese-American cuisine and offers advice on selecting and using a wok effectively.

The Smitten Kitchen Cookbook is a collection of recipes that reflect Deb Perelman's approach to home cooking. The book includes a variety of dishes, from breakfast to party snacks, all designed to be accessible and delicious. Perelman's recipes are known for using common ingredients and straightforward techniques, making them suitable for cooks of all skill levels. The book is praised for its beautiful photography and engaging writing style, which makes it a joy to read and cook from[2][4].