J. Kenji López-Alt

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.

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New York: Fried Chicken Dinner at Perilla With Harold Dieterle

  • perilla 9 Jones Street, New York, NY USA (map)

Join me and my good friend Harold Dieterle (winner of Top Chef and author of Harold Dieterle's Kitchen Notebook) for a sit-down dinner created by both of us at Harold's West Village restaurant Perilla. We'll be serving up a full four course southern fried chicken dinner with my not-yet-patented extra-crispy, double-fried chicken, and sticking around to sign books and talk to guests afterwards. Guaranteed to be the best fried chicken you've ever had. Really.

Signed copies of both my book and Harold's book will book are available. Please indicate the number of books you'd like to order when placing a reservation. Buy both books and you'll receive a complimentary copy of both Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, and Pizza: A Slice of Heaven, along with a kitchen tool from our friends at OXO.

Four courses, $65 per person, reservations required. Call (212) 929-6868 during normal business hours.

Earlier Event: September 28
Seattle: Steak Myths at the Hot Stove Society
Later Event: September 30
New York: Book Signing at Barnes & Noble Tribeca