I’ll admit it, I’m a cookbook addict. I prefer books that address a particular regional food, cooking technique, or go in depth on a type of ingredient. I’ve got a huge stack of cookbooks in my library. Some of them have been read, while others are waiting to be read.

One cookbook that I’ve read and that I go back to regularly is The Food Lab by J. Kenji Lopez-Alt. The book is an offshoot of the column that Lopez-Alt …