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This week we welcome back James Beard award winning food science writer J. Kenji López-Alt. He talks about growing up around science, studying architecture at MIT, and how, strangely enough, both subjects pertain to cooking. Kenji is the author of the bestselling The Food Lab and the recently released The Wok: Recipes and Techniques.
Support the show: https://www.patreon.com/inquiringminds
Utgivningsdatum
Ljudbok: 29 juni 2022
Fakta
This week we welcome back James Beard award winning food science writer J. Kenji López-Alt. He talks about growing up around science, studying architecture at MIT, and how, strangely enough, both subjects pertain to cooking. Kenji is the author of the bestselling The Food Lab and the recently released The Wok: Recipes and Techniques.
Support the show: https://www.patreon.com/inquiringminds
Utgivningsdatum
Ljudbok: 29 juni 2022
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