Press & Media
For business and media inquiries please contact inquiry@kenjilopezalt.com.
Press & Media
For business and media inquiries please contact inquiry@kenjilopezalt.com.
Press
Reviews for The Food Lab
"Managing culinary editor of Serious Eats, J Kenji López-Alt‘s scientific background makes him a perfect guide to the kitchen’s hard questions. Don’t know how to keep the structure of apple slices in pies, or the difference between temperature and heat? López-Alt does."
— March 20th, 2016: The Guardian "The OFM50: What We Love About the World of Food in 2016"
"The real reason we cook and we eat and why we enjoy food is that it brings people together," he added. "If you can get those people there, you've already done 90 percent of your job. That extra 10 percent is nice if food is perfect, but at the end of the day, I don't think it matters that much if you mess up."
— March 20th, 2016: NBC News "Inside the Mind Behind 'The Food Lab'"
"[Kenji] approaches recipe development with monomaniacal zeal, then shares the delicious results with the infectious enthusiasm of the coolest teacher you had in high school"
Reviews for The Wok
"We should all be thanking Kenji for this book, his recipes, and the education on the greatness of wok cookery. This is not just an amazing book about how to make delicious food with a wok, Kenji has written one of the best cookbooks of all time. No hyperbole!"
― David Chang, restaurateur, author, and host of "Ugly Delicious"
"I’ve known Kenji as an incredibly talented and multifaceted cook who provides well-researched and tested recommendations that I could always trust and incorporate into my cooking. He’s also approachable, funny, and passionate, which shines through in the knowledge he shares with others. In The Wok, you will thoroughly enjoy learning everything you need to know about this most versatile pan and how to best use it in your home cooking."
― Namiko H Chen, author and creator of Just One Cookbook
"In this masterful book lies the answers to just about any question you could ask about one of the most ubiquitous useful and yet misunderstood tools of the Asian kitchen. My wok is used so frequently it never leaves the stove, but Kenji's scientific approach will benefit beginners and professionals alike."
― Adam Liaw, author and host of Destination Flavor
"Kenji has taken on the Herculean task of bringing together techniques and recipes that highlight the versatility of the most important tool in our kitchen: the wok. And he’s done it all with his signature ability to translate scientific analysis and thoughtful research into easy-to-follow recipes for the home cook―plus a few choice wok puns!
― Bill, Judy, Sarah and Kaitlin Leung, creators of The Woks of Life
Reviews for Every Night is Pizza Night
“Pipo is a young girl in a new book for kids who insists that pizza is the best food on Earth.
That’s the charming premise of “Every Night Is Pizza Night” (Norton Young Readers), the debut children’s book by J. Kenji López-Alt, a guru of food science and a new father.”
— Associated Press: Chef and writer J. Kenji López-Alt cooks up a kid's book
““Every Night is Pizza Night” encourages a lot of exploring. The book features only the pizza recipe but recipes for the other dishes touted by the book’s characters are being posted online in Serious Eats' Food Lab Junior link. Sami and MJ declare our cheese and pepperoni pizza perfect after each of us has a slice. They march home with the remaining pieces.”
— Boston Globe: ‘Every Night is Pizza Night.’ Or is it? Young neighbors helped me find out.
Press
Reviews for The Food Lab
Reviews for The Food Lab
"Managing culinary editor of Serious Eats, J Kenji López-Alt‘s scientific background makes him a perfect guide to the kitchen’s hard questions. Don’t know how to keep the structure of apple slices in pies, or the difference between temperature and heat? López-Alt does."
— March 20th, 2016: The Guardian "The OFM50: What We Love About the World of Food in 2016"
"The real reason we cook and we eat and why we enjoy food is that it brings people together," he added. "If you can get those people there, you've already done 90 percent of your job. That extra 10 percent is nice if food is perfect, but at the end of the day, I don't think it matters that much if you mess up."
— March 20th, 2016: NBC News "Inside the Mind Behind 'The Food Lab'"
"[Kenji] approaches recipe development with monomaniacal zeal, then shares the delicious results with the infectious enthusiasm of the coolest teacher you had in high school"
"If the name J. Kenji Lopez-Alt doesn’t ring a bell, you’re probably not among the many thousands of hardcore foodies who have discovered him online and celebrated his all-out food-science geekiness, his cooking prowess and, more than anything, his ability to take classic comfort food dishes to new heights."
— December 12th, 2015: The Sacramento Bee, "Science becomes delicious in ‘The Food Lab’"
"In non-fiction, for food nerds, there’s the 900-page The Food Lab (WW Norton) by J Kenji López-Alt, who wins the contest for best authorial name of the year. His book is about the science of home cooking and went straight on to the New York Times bestseller list"
— November 28th, 2015: The Guardian, "Best Books of 2015"
"Reading the Food Lab column and now the cookbook has fundamentally changed the way I cook, one technique at a time."
— November 24th, 2015: Chicago Reader, "J. Kenji López-Alt's Food Lab provides ingenious innovations in home cooking"
Reviews for The Wok
"We should all be thanking Kenji for this book, his recipes, and the education on the greatness of wok cookery. This is not just an amazing book about how to make delicious food with a wok, Kenji has written one of the best cookbooks of all time. No hyperbole!"
― David Chang, restaurateur, author, and host of "Ugly Delicious"
"I’ve known Kenji as an incredibly talented and multifaceted cook who provides well-researched and tested recommendations that I could always trust and incorporate into my cooking. He’s also approachable, funny, and passionate, which shines through in the knowledge he shares with others. In The Wok, you will thoroughly enjoy learning everything you need to know about this most versatile pan and how to best use it in your home cooking."
― Namiko H Chen, author and creator of Just One Cookbook
Reviews for The Wok
"In this masterful book lies the answers to just about any question you could ask about one of the most ubiquitous useful and yet misunderstood tools of the Asian kitchen. My wok is used so frequently it never leaves the stove, but Kenji's scientific approach will benefit beginners and professionals alike."
― Adam Liaw, author and host of Destination Flavor
"Kenji has taken on the Herculean task of bringing together techniques and recipes that highlight the versatility of the most important tool in our kitchen: the wok. And he’s done it all with his signature ability to translate scientific analysis and thoughtful research into easy-to-follow recipes for the home cook―plus a few choice wok puns!
― Bill, Judy, Sarah and Kaitlin Leung, creators of The Woks of Life
“Pipo is a young girl in a new book for kids who insists that pizza is the best food on Earth. That’s the charming premise of “Every Night Is Pizza Night” (Norton Young Readers), the debut children’s book by J. Kenji López-Alt, a guru of food science and a new father.”
— Associated Press: Chef and writer J. Kenji López-Alt cooks up a kid's book
Reviews for Every Night is Pizza Night
Reviews for Every Night is Pizza Night
““Every Night is Pizza Night” encourages a lot of exploring. The book features only the pizza recipe but recipes for the other dishes touted by the book’s characters are being posted online in Serious Eats' Food Lab Junior link. Sami and MJ declare our cheese and pepperoni pizza perfect after each of us has a slice. They march home with the remaining pieces.”
— Boston Globe: ‘Every Night is Pizza Night.’ Or is it? Young neighbors helped me find out.