Author
J. Kenji López-Alt
James Kenji López-Alt is an American chef and food writer. His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. The cookbook expanded on López-Alt's "The Food Lab" column on the Serious Eats blog. López-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking.
Biography from Wikipedia (CC BY-SA). Bibliographic data from Open Library.
Books by J. Kenji López-Alt
Most-read first
The Food Lab
J. Kenji López-Alt, 2015
Every Night Is Pizza Night
J. Kenji López-Alt & Anonymous, 2020
Wok
J. Kenji López-Alt, 2022
Food Substitutions Bible
David Joachim, J. Kenji López-Alt & others, 2022
Serious Eater
Ed Levine & J. Kenji López-Alt, 2019
Best American Food Writing 2020
Silvia Killingsworth & J. Kenji López-Alt, 2020
- Colander, Cake Stand, and My Grandfather's Iron SkilletErin Murray & J. Kenji López-Alt
Colander, Cake Stand, and My Grandfather's Iron Skillet
Erin Murray & J. Kenji López-Alt, 2016
Reading J. Kenji López-Alt
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This page currently brings together 7 catalogue works, including The Food Lab, Every Night Is Pizza Night, Wok. This is a selection from our catalogue, not necessarily a complete bibliography. Open a work to compare editions and reviews.
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