Thursday, April 15, 2010

I knew him when...

he was just a "little cousin" I used to swing around by his arm and leg. Maybe he will use some of his grub to come do a foodcrawl around Bologna.

‘Fake Shack’ Creator Kenji Alt Scores Six-Figure Book Deal
4/14/10 at 2:02 PM

James Kenji Lopez-Alt, the MIT grad who is better known as Kenji Alt to readers of Serious Eats, Goodeater, and Cook’s Illustrated (Grub Street readers will recall him reverse engineering the Spotted Pig’s deviled eggs) has sold a book, The Food Lab: Better Home Cooking Through Science, to W.W. Norton (curiously, his editor is Maria Guarnaschelli, mother of Butter chef Alex, and his agent is Vicky Bijur, wife of Serious Eats honcho Ed Levine). Kenji confirms that twelve publishers bid on the book, and he ended up selling it for six figures. So what got the publishing world so stirred up earlier this week?

Alt tells us a little about his plan for the 300-page, ten-chapter tome, which will consist of all-new material: “What I’m doing is taking classic, American foods like fried chicken, roast beef, mashed potatoes, barbecue, hamburgers, and fries and using them as a jumping-off point to explain various principles of food science.” There will, of course, be “hacks” along the lines of his method of cooking brick-oven-style pizza, but don’t expect re-creations of restaurant dishes à la Fake Shack — “it’s more ‘the ultimate hamburger’ or ‘ultimate fried chicken.’” The Food Lab will hit bookshelves in the fall of next year.


Kenji said...

I'd love to do a Bologna food crawl!

Christine Ricci said...

Kenji, so happy for you! Check out a few of the taopes of Andrea's student. I will take you to the pasta ristorante and my other favorite spots. xo

Christine Ricci said...

Kenji, love this article. Wish I make it but can't get american cheese or those buns here.