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.

Bay Area Book Festival

  • Freight and Salvage 2020 Addison Street Berkeley, CA, 94704 United States

Can technical books about cooking and booze also have soul? I'll be talking with Adam Rogers (author of Proof) and James Beard Award-winning writer John Birdsall about the expressive possibilities of food science.

$5, ticket required