<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[author results for López-Alt, J. Kenji]]></title><description><![CDATA[author results for López-Alt, J. Kenji]]></description><link>https://gateway.bibliocommons.com/v2/libraries/skokielibrary/rss/search?query=L%C3%B3pez-Alt%2C%20J.%20Kenji&amp;searchType=author&amp;origin=core-catalog-explore&amp;view=grouped</link><generator>RSS for Node</generator><lastBuildDate>Wed, 15 Apr 2026 23:20:52 GMT</lastBuildDate><item><title><![CDATA[The Food Lab]]></title><description><![CDATA["As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered [how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it] and more. In [this book], Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques"--Amazon.com.]]></description><link>https://skokielibrary.bibliocommons.com/v2/record/S133C2113286</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C2113286</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[López-Alt, J. Kenji]]></dc:creator><pubDate>Sat, 31 Jan 2015 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/2113286133</comments><format>BK</format><subtitle>Better Home Cooking Through Science</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780393081084/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Wok]]></title><description><![CDATA["Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics--the mechanics of a stir-fry, and how to get smoky wok hei at home--you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles."-- Provided by publisher.]]></description><link>https://skokielibrary.bibliocommons.com/v2/record/S133C3133497</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C3133497</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[López-Alt, J. Kenji]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/3133497133</comments><format>BK</format><subtitle>Recipes and Techniques</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780393541212/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Every Night Is Pizza Night]]></title><description><![CDATA[Convinced that pizza is the best food, Pipo will eat nothing else until her fed-up parents send her on a quest to prove that no dishes in their multicultural neighborhood are better.]]></description><link>https://skokielibrary.bibliocommons.com/v2/record/S133C2979411</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C2979411</guid><category><![CDATA[PICTURE_BOOK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[López-Alt, J. Kenji]]></dc:creator><pubDate>Fri, 31 Jan 2020 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/2979411133</comments><format>PICTURE_BOOK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781324005254/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Wok]]></title><description><![CDATA[The obsessive mastermind behind one of the decade's bestselling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics-the mechanics of a stir-fry, and how to get smoky wok hei at home-you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. Lopez-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes-including simple no-cook sides-explanations of knife skills, and how to stock a pantry, The Wok provides endless ideas for brightening up dinner.]]></description><link>https://skokielibrary.bibliocommons.com/v2/record/S133C3154377</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C3154377</guid><category><![CDATA[AB]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Lopez-Alt, J. Kenji]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/3154377133</comments><format>AB</format><subtitle>Recipes and Techniques</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781666190656/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Anything's Pastable]]></title><description><![CDATA["The innovative James Beard Award-winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces in this fun and charmingly obsessive cookbook"-- Provided by publisher.]]></description><link>https://skokielibrary.bibliocommons.com/v2/record/S133C3351459</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C3351459</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Pashman, Dan]]></dc:creator><pubDate>Wed, 31 Jan 2024 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/3351459133</comments><format>BK</format><subtitle>81 Inventive Pasta Recipes for Saucy People</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780063291126/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Food Substitutions Bible]]></title><description><![CDATA["A beautifully illustrated, updated and expanded 3rd edition of the IACP Award winning Food Substitutions Bible Award-winning and bestselling author David Joachim has compiled creative and clear options that solve cooking dilemmas. With more than 8,000 alternative ingredients, equipment, and techniques covering emergency substitutions, time-saving substitutions, healthy substitutions, alternatives for hard-to-find ingredients, vegan and kosher alternatives, and ideas for varying the flavor of a dish in countless ways. You'll also find over 30 ingredient guides and measurements tables to help decipher things like choosing fresh chiles and pan size equivalents, plus 222 simple delicious recipes delicious recipes."-- Provided by publisher.]]></description><link>https://skokielibrary.bibliocommons.com/v2/record/S133C3242783</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C3242783</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Joachim, David]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/3242783133</comments><format>BK</format><subtitle>8,000 Substitutions for Ingredients, Equipment &amp; Techniques</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780778807063/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item></channel></rss>