Book Signing: The Food Lab by J. Kenji López-Alt
Where & When
5655 College Ave., Oakland, CA 94618 (map)
November 01, 2015 1:00 PM until 3:00 PM
J. Kenji López-Alt's THE FOOD LAB: Better Home Cooking Through Science incorporates everything that has made the blog of the same name a smash hit with hundreds of all-new recipes and over 1,000 color photographs.
López-Alt comes from a family of scientists, and the MIT grad describes himself as “part mad scientist, part cook.” As he explains in the book’s introduction, his job is simple: he will prove to readers that the simplest of foods—hamburgers, mashed potatoes, chicken soup—are every bit as fascinating, interesting, and delicious as what chefs slave over in their fancy kitchens. As he writes, “Once you understand the basic science of how and why a recipe works, you suddenly find that you’ve freed yourself from the shackles of recipes.” You’ve become a better cook.
Organized around the categories of foods you already love, this cookbook begins with the science of breakfast, and it covers stock, fast-cooking foods (steaks, chops, chicken, fish), vegetables, ground meat, roasts, pasta, salads, and frying basics. Throughout, López-Alt asks and answers the questions cooks want to know. What’s the best way to freeze stock? How do you wash mushrooms? What color onion should I be using? Is grass-fed beef really healthier than grain-fed? And many more.
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.