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. 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. 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. His first book, The Food Lab: Better Home Cooking Through Science will be released this September, followed by a second volume in September of 2017.
Ever wondered how to pan-fry the perfect medium-rare steak, or roast a succulent, moist turkey? Join me for a conversation about the science of food. You'll learn how to achieve better food using new, simple techniques. Join Kenji as he reveals his best tricks and tips in the kitchen and become the master of the two-minute Hollandaise sauce, the creamiest potato casserole and much more.
$25/$15/$10 admission for nonmembers/members/students.