When J. Kenji López-Alt was ten he had his whole life
planned: married at 24, Dad at 26, PhD by 29. At 30 he would discover the cure
for cancer and win the Nobel Prize. Then he’d serve as Legoland president until
retiring at 87. His career stayed on track until M.I.T., where he learned to
HATE biology labs. He decided to take the most non-academic summer job he could
find: chef at a Mongolian grill. Today Kenji is Managing Culinary Director of
Serious Eats and author of the James Beard Award-nominated column The Food Lab.
He’s also the author of the book The Food
Lab: Better Home Cooking through Science. His book is a grand tour of the
science of cooking classic American dishes like mac n’ cheese and roast turkey.
He details how to achieve the perfectly seared steak; medium-rare without
charring. He may be on to the cure for cancer after all.
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