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.
Join The New York Times bestselling cookbook author of The Food Lab: Better Home Cooking Through Science, and Managing Culinary Director of Serious Eats, J. KENJI LOPEZ-ALT, as he unravels the “science of home cooking”. He will teach us flawless techniques to produce better and more delicious results in our kitchens.
We'll be frying chicken, braising green beans, making cole slaw (complete with homemade mayo), baking cookies, and more!