This past spring the cook and food writer J. Kenji López-Alt took the stage at Italy’s Teatro Scientifico del Bibiena, in the small city of Mantua, with sacrilege on the brain. López-Alt, known to his ...
Several times while reading “The Food Lab,” the new cookbook from J. Kenji López-Alt, I wished I had the text in a keyword-searchable format—I wanted to put on my Internet goggles and surf.
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