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: The Bell House, with Ed Levine

  • The Bell House 149 7th Street Brooklyn, NY, 11215 United States (map)

J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking with its science-based approach to everyday foods. The obsessive mastermind behind one of the decade’s best-selling cookbooks returns with a delicious new tome, The Wok: Recipes & Techniques. Join Kenji and Serious Eats founder Ed Levine (host of the Special Sauce podcast) for an evening of high-heated conversation and cooking, in praise of the most versatile pan in the kitchen. Discussion and cooking demo followed by audience Q+A.

Tickets available here.

Earlier Event: March 10
Los Angeles: Live Talks, LA with Molly Baz
Later Event: March 22
Online Class: Wok Cooking with Milk Street Live