J. Kenji López-Alt’s Followers (384)

J. Kenji López-Alt

Website

http://www.kenjilopezalt.com/

Twitter

TheFoodLab

Genre

Cookbooks

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J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award–nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco with his wife Adriana.

185 posts
J. Kenji López-Alt's Blog

J. Kenji López-Alt isn't a Goodreads Author (yet), but they do have a blog, so here are some recent posts imported from their feed.

The Food Lab Video Series: Boiling Water

Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water.
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Published on October 21, 2019 00:45

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J. Kenji López-Alt’s books

Average rating: 4.29 · 25,954 ratings · 989 reviews · 13 distinct works • Similar authors

	The Food Lab: Better Home Cooking Through Science 4.30 avg rating — 22,394 ratings — published 2015 — 15 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	BraveTart: Iconic American Desserts by Stella Parks (Goodreads Author), J. Kenji López-Alt 4.34 avg rating — 3,087 ratings — published 2017 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Die Wissenschaft des Grillens by Meathead Goldwyn, Greg Blonder, J. Kenji López-Alt 4.53 avg rating — 1,121 ratings — published 2016 — 10 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Wok: Recipes and Techniques 4.67 avg rating — 1,025 ratings — published 2022 — 7 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Every Night Is Pizza Night by J. Kenji López-Alt, Gianna Ruggiero (Illustrator) 4.28 avg rating — 1,000 ratings — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Best American Food Writing 2020 by J. Kenji López-Alt, Silvia Killingsworth (Editor) 4.02 avg rating — 665 ratings — published 2020 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Best American: Food Writing by Ruth Reichl (Editor), Samin Nosrat (Editor), Silvia Killingsworth (Editor) 3.86 avg rating — 588 ratings — published 2018 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption by Ed Levine (Goodreads Author), J. Kenji López-Alt (Foreword) 3.46 avg rating — 435 ratings — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People by Dan Pashman, J. Kenji López-Alt (Foreword) 3.80 avg rating — 142 ratings — published 2024 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin, J. Kenji López-Alt (Foreword), Jessica Oleson Moore (Primary Contributor) 4.16 avg rating — 50 ratings — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

More books by J. Kenji López-Alt…

Quotes by J. Kenji López-Alt (?)

“And if you don't cook, what's the point of living, really?”
― J. Kenji López-Alt, The Food Lab: Better Home Cooking Through Science

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“Once you start opening your mind to the wonders of the kitchen, once you start asking what’s really going on inside your food while you cook it, you’ll find that the questions keep coming and coming, and that the answers will become more and more fascinating.”
― J. Kenji Lopez-Alt, The Food Lab: Better Home Cooking Through Science

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“There are no shortcuts. There are no hacks. There is just hard work and life experience and two different kinds of omelets, neither one of which is better than the other, just as long as they’re well made.”
― J. Kenji López-Alt, The Best American Food Writing 2020

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