Bests & Worsts Reviews from Amazon

This was an excellent, excellent book. I read it cover-to-cover over the course of about two weeks. Despite a lifetime of mediocre-to-occasionally-excellent cooking, this definitely upped my game by giving me these 4 simple touchstones to examine each dish and ingredient through. When it comes to the science, it's a little light, and some aspects differ from other books in minor ways. The Food Lab is better suited for someone who is more technically minded and wants a better understanding of the "why, and show me your data" kind of answers to the kitchen. But if you are looking for first principles to get started cooking, or to kick up your habits and meals and the lense through which you'll view them, then this is THE best combination of education, recipes, and reference guides. If you get one cookbook, get this one (!!!). If you get two, get this and The Food Lab (...or if you need four, then also get McGee's On Food and Cooking & Cook's The Science of Good Cooking). But THIS is the book you NEED!