Kenji on Super Bowl Food

Every Night is Pizza Night is a cookbook by J. Kenji Lopez-Alt that focuses on making delicious pizza at home. It provides readers with a variety of recipes and techniques for creating different styles of pizza, from classic Neapolitan to deep-dish. The book emphasizes the importance of understanding the science behind pizza making, such as dough hydration and fermentation. Lopez-Alt's approach is practical and accessible, making it easy for home cooks to achieve professional-quality results. The book is a valuable resource for anyone who loves pizza and wants to learn how to make it at home.

In 'The Food Lab,' J. Kenji López-Alt delves into the science of cooking, explaining the interactions between heat, energy, and molecules that create great food. The book contains close to 300 savory American cuisine recipes, arranged by cooking technique, and includes over 1,000 full-color images. López-Alt shows that conventional cooking methods can often be improved with new, simple techniques, making it a valuable resource for home cooks of all skill levels.

This book by J. Kenji López-Alt is a detailed guide to using the wok, covering a wide range of recipes and techniques from stir-frying and deep-frying to steaming and braising. It includes recipes from Japan, Korea, Thailand, Southeast Asia, and China, with a heavy emphasis on Sichuan dishes. López-Alt provides scientific explanations for cooking methods, knife skills, pantry stocking, and more than 1,000 color photographs. The book also pays tribute to influential figures in Chinese-American cuisine and offers advice on selecting and using a wok effectively.