J. Kenji López-Alt

Autor/a de The Food Lab: Better Home Cooking Through Science

4+ obres 1,883 Membres 17 Ressenyes

Sobre l'autor

J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the column The Food Lab, and a columnist for Cooking Light. His first book, The Food Lab: Better Home Cooking Through Science, was published in 2015. (Bowker Author Biography)

Inclou aquests noms: J. Kenji Lopez-Alt, J. Kenji L�pez-Alt, J. Kenji López-Alt, J. Kenji López-Alt, López-Alt Kenji, J., J. Kenji López-Alt

Obres de J. Kenji López-Alt

Populars Recent

The Food Lab: Better Home Cooking Through Science (2015) 1,446 exemplars

The Wok: Recipes and Techniques (2022) — Autor — 268 exemplars

Every Night Is Pizza Night (2020) 97 exemplars

The Best American Food Writing 2020 (2020) — Editor; Introducció — 72 exemplars

Explorador d'obres

Obres associades

BraveTart: Iconic American Desserts (2017) — Pròleg — 329 exemplars

Best Food Writing 2010 (2010) — Col·laborador — 102 exemplars

Best Food Writing 2014 (2014) — Col·laborador — 54 exemplars

Best Food Writing 2013 (2013) — Col·laborador — 51 exemplars

Best Food Writing 2015 (2015) — Col·laborador — 39 exemplars

Best Food Writing 2017 (2017) — Col·laborador — 33 exemplars

Etiquetat

antologia (5) Asian (4) Asian cookery (4) assaigs (7) Chinese cooking (4) Ciència (41) Ciència dels aliments (23) cookbooks (38) Cuina (15) Cuina (127) cultura (5) currently-reading (9) dining room (3) Food & Cooking (6) food and drink (18) food reference (4) food writing (7) food-books (4) Goodreads (9) Kindle (7) kitchen (5) Llibre de cuina (137) Llibre electrònic (7) Llibre il·lustrat (11) menjar (83) multicultural (4) no ficció (75) no llegit (6) Obra de referència (26) own (7) owned (10) pendent de llegir (139) pizza (7) química (4) Receptes (18) salut (4) tapa dura (6) technique (5) wishlist (4) wok (8)

Traducció d'etiquetes activa

Coneixement comú

Altres noms: Alt, James Kenji (birth)
Data de naixement: 1985-05-10
Gènere: male
Nacionalitat: USA
Educació: Massachusetts Institute of Technology (2002)
Professions: chef
editor
Organitzacions: Serious Eats

Membres

Ressenyes

Every Night Is Pizza Night de J. Kenji López-Alt

This book is good for children at a primary and intermediate level. This book is about a young girl who believes that pizza is the best food. She experiments by trying new food in the name of science.

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JulianV7 | Hi ha 5 ressenyes més | Jan 8, 2024 |

The Wok: Recipes and Techniques de J. Kenji López-Alt

Some very interesting recipes, you definitely need a wok to cook them and there are several steps involved in each recipe.

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Sassyjd32 | Hi ha 3 ressenyes més | Dec 22, 2023 |

Every Night Is Pizza Night de J. Kenji López-Alt

Oh my goodness! This book is positively delightful! As a woman married to an engineer (who always wants more data), I couldn't relate to a book more. What is really the best food? Is it pizza? Others say no....but how can they be wrong?

I love all of the introductions to food and cultures: dumplings, pozole, red beans and rice, bee-bim-bop. This book encourages children to get out there and try new foods! It is fantastic in that way. BIG time. And in the end, the discovery that is FAMILY that often makes our favorite food the best food. Memories attached to food. All of it plays a part.… (més)

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msgabbythelibrarian | Hi ha 5 ressenyes més | Jun 11, 2023 |

Every Night Is Pizza Night de J. Kenji López-Alt

Recommended by Jake and Cara

An ebullient, pizza-loving little kid realizes that while pizza is the best, there are actually lots of bests, and it's important to try them all...for science! A lovely introduction to a variety of different foods.

See also: Pizza: A Slice of History by Greg Pizzoli, World Pizza by Cece Meng, Bilal Cooks Daal by Aisha Saeed

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JennyArch | Hi ha 5 ressenyes més | May 23, 2023 |

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