J. Kenji López-Alt – författare

J. Kenji López-Alt shows that cooks don’t need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.

J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. For fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.Whether stir-frying, deep frying, steaming, simmering or braising, the wok is the most versatile pan in the kitchen. Once you master the basics?the mechanics of a stir-fry and how to get smoky wok hei at home?you’re ready to cook home-style and restaurant-style dishes from across Asia and the West, from Kung Pao Chicken to Pad Thai to San Francisco–Style Garlic Noodles. López-Alt breaks down the science behind his beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables and seafood and dashi-simmered dishes.Featuring more than 200 recipes?including simple no-cook side dishes?instructions on knife skills and pantry stocking alongside more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner.

Pipo thinks that pizza is the best. No, Pipo knows that pizza is the best. It is a scientific fact. But when she sets out on a neighbourhood-spanning quest to prove it, she discovers that “best” might not mean what she thought it means.Join Pipo as she cooks new foods with her friends Eugene, Farah, Dakota, and Ronnie and Donnie. Each eating experiment delights and stuns her taste buds. Is a family recipe for bibimbap better than pizza? What about a Moroccan tagine that reminds you of home? Or is the best food in the world the kind of food you share with the people you love?Warm and funny, with bright, whimsical illustrations by Gianna Ruggiero, Every Night Is Pizza Night is a story about open-mindedness, community and family. With a bonus pizza recipe for young readers to cook with their parents, Every Night Is Pizza Night will make even the pickiest eaters hungry for something new.

The year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

“These are stories about culture,” writes J. Kenji López-Alt in his introduction. “About how food shapes people, neighborhoods, and history.” This year’s Best American Food Writing captures the food industry at a critical moment in history — from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York’s premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live.

THE BEST AMERICAN FOOD WRITING 2020 INCLUDES  BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others