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.

Walnut Creek, CA: The Science of Breakfast at Sur La Table

  • Sur La Table 1211 Broadway Plaza, Suite D-26 Walnut Creek, CA 94596

In this very special demo class, J. Kenji López-Alt joins us in the Sur La Table kitchen to introduce you to the science of breakfast. He’ll demonstrate the steps for making some of his morning favorites—from perfectly poaching eggs to creating a scrumptious hash to making a foolproof homemade Hollandaise. Plus, he’ll share kitchen wisdom on everything from selecting equipment and honing knife skills to dispelling common cooking myths. The demo class runs for about two hours and you’ll enjoy a taste of each delicious dish. Don’t miss this unique opportunity! Space is limited, so reserve your spot today.


What To Expect:

 

  • Students will enjoy a generous taste of every dish
  • Learn fundamental skills for a lifetime of great cooking
  • Interact with classmates and the instructor for a rich learning experience
  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • Students receive a coupon good for 10% off in-store purchases the day of class
Food Lab recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.