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Understanding the science behind cooking and book finds
A reader praises The Food Lab by Kenji Lopez-Alt for explaining cooking science and challenging old methods. The reviewer shares a boiled egg technique from the book and notes other recipes, plus mentions Noell writing for The Gaston Gazette and The Shelby Star and provides a contact email.
MENTIONED IN THIS ARTICLE
Food Lab
Kenji Lopez-Alt
Noell
Gaston Gazette
The
Shelby Star
Catheynoell
Gmail.com