Science has a way of crashing in and busting all of our favorite illusions. Think you know the right way to pan fry a pork chop or how to make french fries that won’t turn into a soggy mess or come out burned? Well, you’re wrong, and here’s the science to prove it. Sorry, grandma’s cherished recipe was probably garbage, only nobody had a proper point of reference so they didn’t know it. This book will open someone’s eyes and dazzle their taste buds at the same time.

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