J. Kenji Lopez Alt With Scott Heimendinger: The Science Behind Better Cooking

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J. Kenji Lopez Alt With Scott Heimendinger: The Science Behind Better Cooking
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Town Hall Seattle says
Many think of cooking as more art than science, but veteran food writer J. Kenji Lopez-Alt (author of the James Beard Award-nominated column The Food Lab) says this is far from the truth. According to this Serious Eats guru, all areas of cooking are seriously scientific--and can also be seriously fun. And with The Food Lab book, he’s sharing his secrets. In conversation with Sansaire co-founder (and Modernist Cuisine alum) Scott Heimendinger, he’ll give insight into his recipes and outline common scientific approaches to cooking great meals.
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By: Town Hall Seattle

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