Crispy Chicken Cutlets

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.

The Wok: Recipes and Techniques is a cookbook by J. Kenji Lopez-Alt that focuses on the versatility and efficiency of wok cooking. It explores various wok techniques, from stir-frying to deep-frying, and provides readers with a comprehensive understanding of how to use a wok effectively. The book features a wide range of recipes, showcasing the diverse culinary possibilities of wok cooking. It emphasizes the importance of proper heat control and ingredient preparation for achieving optimal results. The Wok is a valuable resource for anyone looking to expand their cooking repertoire and master the art of wok cooking.