The best seller is "New York of таймс". Winner James Beard Award and IACP Cookbook of the Year Award.Book "The Food Lab. A laboratory of meal" is a not simply culinary book. It is a book that equates between cookery and science, between a hard boiled egg and by thermodynamics processes, between a burn piece of meat and scientific experiment sent in a garbage bucket. Дж. Кенджи Лопес-альт conducted thousands of clock in the search of answers for questions we are set that constantly: how to cook a hard boiled egg is correct, how to prepare vegetables so that it was not desirable them here to wash down water, when to salt steak etc. And Кенджи not simply knows answers, he explains them on the basis of the experiments. More than 900 pages, over 1000 photos, simple description of difficult things and wit of author - and you already are fully submerged in the keen world of scientific cookery.