The Laws of Cooking: And How to Break Them

The Laws of Cooking...and How to Break Them by Justin Warner is a revolutionary cookbook that challenges traditional culinary norms and encourages improvisation and play in the kitchen.

With 110 recipes that combine familiar foods in unexpected ways, this book will teach you why certain flavors work brilliantly together and how to break these laws to create new and exciting combinations.

Warner's unique ideas about "flavor theory"-like color theory, but for your tongue-are explained through eleven laws based on familiar foods such as peanut butter and jelly, coffee, cream, and sugar.

The book also includes a foreword by Alton Brown and features Warner's Michelin-rated restaurant in Bed-Stuy, New York.

This is a must-have cookbook for anyone looking to expand their culinary horizons and create delicious meals that are truly one-of-a-kind.