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.
My buddy Jeff Mason of Pal's Takeaway is helping me bring my kimchi-brined double-fried chicken sandwiches home next week. Come by, grab a sandwich, get your book signed (there will also be signed books for sale), say hi, and have fun!
Due to limitations in cooking space, there is a limit of 200 sandwiches being sold, first come first serve (of course, if you do arrive after the chicken is over, Firebrand has plenty of tasty treats to keep you happy).
See you on Monday!