J. Kenji López-Alt’s Followers (427)

J. Kenji López-Alt

Website

http://www.kenjilopezalt.com/

Twitter

TheFoodLab

Genre

Cookbooks

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J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award–nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco with his wife Adriana.

185 posts
J. Kenji López-Alt's Blog

J. Kenji López-Alt isn't a Goodreads Author (yet), but they do have a blog, so here are some recent posts imported from their feed.

The Food Lab Video Series: Boiling Water

Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water.
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Published on October 21, 2019 00:45

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J. Kenji López-Alt’s books

Average rating: 4.31 · 29,638 ratings · 1,097 reviews · 14 distinct works • Similar authors

	The Food Lab: Better Home Cooking Through Science 4.31 avg rating — 25,434 ratings — published 2015 — 15 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	BraveTart: Iconic American Desserts by Stella Parks (Goodreads Author), J. Kenji López-Alt 4.34 avg rating — 3,301 ratings — published 2017 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Wok: Recipes and Techniques 4.64 avg rating — 1,400 ratings — published 2022 — 7 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Die Wissenschaft des Grillens by Meathead Goldwyn, Greg Blonder, J. Kenji López-Alt 4.53 avg rating — 1,189 ratings — published 2016 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Every Night Is Pizza Night by J. Kenji López-Alt, Gianna Ruggiero (Illustrator) 4.27 avg rating — 1,117 ratings — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Best American Food Writing 2020: A Literary Collection of Essays Celebrating Food, Culture, and the Stories Shaping Our Culinary World by J. Kenji López-Alt, Silvia Killingsworth (Editor) 4.02 avg rating — 694 ratings — published 2020 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Best American: Food Writing by Ruth Reichl (Editor), Samin Nosrat (Editor), Silvia Killingsworth (Editor) 3.85 avg rating — 617 ratings — published 2018 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption by Ed Levine (Goodreads Author), J. Kenji López-Alt (Foreword) 3.46 avg rating — 448 ratings — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Food Substitutions Bible: 8,000 Substitutions for Ingredients, Equipment and Techniques by David Joachim, J. Kenji López-Alt (Foreword), Emily Isabella (Illustrator) 4.37 avg rating — 253 ratings — published 2005 — 8 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Wok it [German] by J. Kenji López-Alt, Unknown Author 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

More books by J. Kenji López-Alt…

Quotes by J. Kenji López-Alt (?)

“And if you don't cook, what's the point of living, really?”
― J. Kenji López-Alt, The Food Lab: Better Home Cooking Through Science

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“Once you start opening your mind to the wonders of the kitchen, once you start asking what’s really going on inside your food while you cook it, you’ll find that the questions keep coming and coming, and that the answers will become more and more fascinating.”
― J. Kenji Lopez-Alt, The Food Lab: Better Home Cooking Through Science

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“There are no shortcuts. There are no hacks. There is just hard work and life experience and two different kinds of omelets, neither one of which is better than the other, just as long as they’re well made.”
― J. Kenji López-Alt, The Best American Food Writing 2020

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