J. Kenji López-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of...

Pipo thinks that pizza is the best. No, Pipo knows that pizza is the best. It is a scientific fact. But when she sets out on a neighbourhood-spanning quest to prove it, she discovers that "best" might not mean what she thought it means....

J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. For fast, fresh cooking for his family, there's one pan López-Alt...

"Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More" von J. Kenji López-Alt ist ein innovatives Kochbuch, das sich auf die Verwendung einer Stahlplatte als Backfläche konzentriert. Das Buch erklärt die...