J. Kenji López-Alt’s Followers (303)

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: 4.25 · 23,681 ratings · 1,007 reviews · 12 distinct works • Similar authors

	The Food Lab: Better Home Cooking Through Science 4.24 avg rating — 19,039 ratings — published 2015 — 12 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 (Foreword) 4.33 avg rating — 2,737 ratings — published 2017 — 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
	Die Wissenschaft des Grillens by Meathead Goldwyn, Greg Blonder, J. Kenji López-Alt 4.53 avg rating — 995 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 (著), Gianna Ruggiero (Illustrations) 4.23 avg rating — 778 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 Best American Food Writing 2020 by J. Kenji López-Alt (Editor), Silvia Killingsworth (Editor) 4.02 avg rating — 590 ratings — published 2020 — 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 Wok: Recipes and Techniques 4.63 avg rating — 484 ratings — 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
	Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption by Ed Levine (Goodreads Author), J. Kenji López-Alt, Bill Oakley (Narrator) 3.45 avg rating — 385 ratings — 5 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
	Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin, Jessie Oleson Moore (With), J. Kenji López-Alt (Foreword) 4.23 avg rating — 43 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
	Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail by Carey Jones, John McCarthy, J. Kenji López-Alt (Foreword) 4.05 avg rating — 22 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 Best American: Food Writing by Ruth Reichl (Editor), Samin Nosrat (Editor), Silvia Killingsworth (Editor) 3.50 avg rating — 2 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

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Quotes by J. Kenji López-Alt (?)

“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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“important to cook fillings without cheese before you add them to the eggs, or they will not heat up”
― J. Kenji Lopez-Alt, The Food Lab: Better Home Cooking Through Science

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“Because the specific heat capacity of water is higher than that of say, iron, and lower than that of air, the same amount of energy will raise the temperature of a gram of iron by almost ten times as much and a gram of air by only half as much. The higher the specific heat capacity of a given material, the more energy it takes to raise the temperature of that material by the same number of degrees.”
― J. Kenji Lopez-Alt, The Food Lab: Better Home Cooking Through Science

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Topics Mentioning This Author

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All About Books: * Non-Fiction - What are you reading?	5473	1251	Jan 16, 2023 07:14AM

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