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The language of food, science, and critical thinking with J. Kenji López-Alt
Inquiring Minds
How Does Working in a Kitchen Compare to Prepping Ingredients?
"I could sit there and chop onions for very long, much longer than I can really getting bored of it," she says. "It's just the way my brain is wired." She started cooking during her summer off from biology school in 2011. Her new cookbook will be released on October 1.
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