Bests & Worsts Reviews from Amazon

I LOVE TO COOK, like everyday! I also own tons of cookbooks, but it's been years since I've actually purchased one myself. Usually I get them as gifts and after quickly glossing over them they go straight to the shelves with my other cookbooks. I've noticed that the ones I tend to use more than the others are the reference type cookbooks such as The Food Lab. Ever since I stumbled upon Kenji's recipe for The Best Koean Fried Chicken online I was hooked! It was truly the best dang Korean fried chicken I ever made. So when I learned that he was coming out with his fist cookbook, I placed an order for two of them. The other copy will be a gift to a lucky cousin in Hawaii. I received them a couple of days ago and so far I've tried 2 recipes: The Thin Crispy Fries and Ultra-Crisp Slow-Roasted Pork Shoulder. As you can tell, I love all things crispy and crunchy. Who knew all that science behind french fries? I never would have guessed that boiling them first in vinegar is the key as far as holding their shape and getting rid of the excess starch so they don't turn too dark. They were perfect. They held their shape when I served them with lomo saltado for dinner last night. When I explained this particular technique to my husband, he who never cooks, he actually understood the science behind it (in Kenji's words) and appreciated it even more. Now he wants to read it too. Shocking! Today I made the insanely good Ultra-Crisp Slow-Roasted Pork Shoulder and no butts about it, it was freaking amazing! Such a simple recipe with just salt & pepper. I've never been able to achieve that type of perfectly crispy porky skin in the oven without it burning first and today was the day : ) I will be making this like A LOT! I ended up with the best roasted pork bahn mi with cilantro/garlic/lime/jalapeno mayo, pickled cukes & red onions, butter lettuce & tomatoes. Now I will also need to up my workout since I'm obviously going to be indulging. OMG this is just day 2! Thanks Kenji (I think).