The Food Lab: Better Home Cooking Through Science is On Sale Now! J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. From kenjilopezalt.com
The Food Lab: Better Home Cooking Through Science is On Sale Now! J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. From kenjilopezalt.com
Join James Beard Award-winning host Dan Pashman for a conversation with J. Kenji López-Alt, best-selling author of The Food Lab, to celebrate the release of Kenji's new cookbook, The Wok: Recipes and Techniques. The book will be for sale and Kenji will sign copies after the show. From kenjilopezalt.com
With an education in science and engineering and as a former Senior Editor at Cook's Illustrated and America's Test Kitchen, Kenji is fascinated by the ways in which understanding the science of every day cooking can help improve even simple foods. From kenjilopezalt.com
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. From kenjilopezalt.com
Seattle-style chicken teriyaki was created in 1976 in Seattle and has become the staple food of the city. My goal is to visit every single teriyaki shop in the city and review it. This map represents an ongoing list of the spots I’ve visited. From kenjilopezalt.com
The Food Lab: Better Home Cooking Through Science is On Sale Now! J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. From kenjilopezalt.com
The Food Lab: Better Home Cooking Through Science is On Sale Now! J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. From kenjilopezalt.com
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. From kenjilopezalt.com
J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. From kenjilopezalt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
