Imagining the Bumbershoot of the future | Chuck's World
Last updated 2/25/2021 at 7:24pm
J. Kenji López-Alt is a chef and food writer, the author of the best-selling “The Food Lab: Better Home Cooking Through Science,” which was a New York Times bestseller and ended up under my Christmas tree one year.
It’s a great book, and I loved it. I know a lot more about the Maillard reaction than I used to, and you can never know enough.
What I don’t know is why Kenji López-Alt moved to Seattle, although apparently he has. He writes for The New York Times and has a role with the food blog Serious Eats, so I became aware recently that he now lives in the Pacific Northwest.