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.
Registration Advisory: This program has multiple ticket options depending on your choice to attend in person at the Freer Gallery of Art's Meyer Auditorium or as a streaming program using Zoom.
In conversation with Ed Levine, founder of Serious Eats and the creator, host, writer, and co-producer of the James Beard Award-nominated podcast Special Sauce with Ed Levine, hear López-Alt discuss the science and technique of cooking in a wok and endless ideas for brightening up dinner.