Chef And Food Writer J. Kenji López-Alt Bullseye With Jesse Thorn podcast

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Fascinating People Jesse Thorn Society

Innehåll tillhandahållet av Jesse Thorn. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Jesse Thorn eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

Bullseye with Jesse Thorn « »
Chef and food writer J. Kenji López-Alt

2y ago 41:15

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Innehåll tillhandahållet av Jesse Thorn. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Jesse Thorn eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

J. Kenji López-Alt is a chaf and food writer who has written for the New York Times, Cook's Illustrated, Serious Eats, and more. A lot of his recipes perfect the staples including steak, potatoes, beans, eggs, mayo, and mushroom soup. If you are a home cook, odds are you have a recipe from Kenji you swear by. In 2015, he compiled a lot of his signature recipes in his award winning book The Food Lab: Better Home Cooking Through Science . This year, López-Alt has followed up The Food Lab with a very different kind of cookbook. It is called The Wok: Recipes and Techniques. It is nearly 700 pages and includes not only recipes but a guide to acquainting, understanding, and eventually mastering one of the most versatile pans in the kitchen. J. Kenji López-Alt talks with Jesse about the new book and some of his favorite meals to make with a wok. He also shares how he used science to make the perfect chocolate chip cookie. Plus, he talks about how he balances inclusivity and appropriation when making recipes from other countries.
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1092 episoder

#Fascinating People #Jesse Thorn #Society

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Chef and food writer J. Kenji López-Alt

Bullseye with Jesse Thorn

2,434 subscribers

published 2y ago

Dela

MP3•Episod hem

Innehåll tillhandahållet av Jesse Thorn. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Jesse Thorn eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

J. Kenji López-Alt is a chaf and food writer who has written for the New York Times, Cook's Illustrated, Serious Eats, and more. A lot of his recipes perfect the staples including steak, potatoes, beans, eggs, mayo, and mushroom soup. If you are a home cook, odds are you have a recipe from Kenji you swear by. In 2015, he compiled a lot of his signature recipes in his award winning book The Food Lab: Better Home Cooking Through Science . This year, López-Alt has followed up The Food Lab with a very different kind of cookbook. It is called The Wok: Recipes and Techniques. It is nearly 700 pages and includes not only recipes but a guide to acquainting, understanding, and eventually mastering one of the most versatile pans in the kitchen. J. Kenji López-Alt talks with Jesse about the new book and some of his favorite meals to make with a wok. He also shares how he used science to make the perfect chocolate chip cookie. Plus, he talks about how he balances inclusivity and appropriation when making recipes from other countries.
Learn more about sponsor message choices: podcastchoices.com/adchoices
NPR Privacy Policy

… continue reading

1092 episoder

#Fascinating People #Jesse Thorn #Society

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