J. Kenji Lopez-Alt, the managing culinary director of Serious Eats, shows readers how to make the best fried chicken, French fries and other fare in the 'The Food Lab: Better Home Cooking Through Science' (Norton, Sept.), a 900-plus page guide to the best techniques and recipes. PW spent some time with Lopez-Alt to discuss the book’s heft, and the importance of embracing all good food, from foie gras to Velveeta. more
Debut
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