Kenji Lopez-Alt’s The Food Lab is an interesting book with lots of scientific jargon (explained in layman terms) and highly knowledgeable. The book helped in demolishing some popular myths about cooking.
My only problem with this book is that while it is okay to learn the finer intricacies of cooking, the book does not inspire me to cook. Explanations in the recipes are not something that I look forward to in a book on cooking. Also, some of the stuff mentioned in the book was very tedious. Why the hell would I want to fry French fries nearly five times to get a perfect crisp? Instead of wasting so much time, I’d rather go to the nearest burger joint and order some French Fries.