. "L\u00F3pez-Alt in November 2019"@en . . . . "1979-10-31"^^ . . . . . . . . "Boston, Massachusetts, U.S."@en . . . . . "J. Kenji L\u00F3pez-Alt"@en . . . "20987"^^ . . "nm7879679" . . . . . . . "--03-09"^^ . . . . . . . "IACP Cookbook of the Year"@en . . "James Kenji Alt"@en . . . . . . . "J. Kenji L\u00F3pez-Alt"@en . . . "\u062C\u0645\u064A\u0633 \u0643\u0646\u062C\u064A \u0644\u0648\u0628\u0632 \u0623\u0644\u062A"@ar . "James Kenji L\u00F3pez-Alt (born October 31, 1979) is an American chef and food writer. His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. The cookbook expanded on L\u00F3pez-Alt's \"The Food Lab\" column on the Serious Eats blog. L\u00F3pez-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking."@en . . . . . "James Beard Award, General Cooking"@en . . . . . . . . . . . . "J. Kenji L\u00F3pez-Alt"@de . . . . . . . . . . . . . . . . . . "James Kenji L\u00F3pez-Alt (born October 31, 1979) is an American chef and food writer. His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. The cookbook expanded on L\u00F3pez-Alt's \"The Food Lab\" column on the Serious Eats blog. L\u00F3pez-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking. L\u00F3pez-Alt co-founded Wursthall in 2017, a beer hall style restaurant in San Mateo, California. He now maintains a popular YouTube channel in which he demonstrates various recipes and cooking techniques with a POV filming style. He released a children's book titled Every Night is Pizza Night in 2020 and a cookbook titled The Wok: Recipes and Techniques in 2022 which focused on the eponymous cooking vessel, both of which became New York Times Bestsellers."@en . . . . . . . . . . "\u062C\u064A\u0645\u0633 \u0643\u0646\u062C\u064A \u0644\u0648\u0628\u0632 \u0623\u0644\u062A (\u0628\u0627\u0644\u0625\u0646\u062C\u0644\u064A\u0632\u064A\u0629: James Kenji Lopez-Alt)\u200F \u0627\u0644\u0645\u0639\u0631\u0648\u0641 \u0628\u0640\u0640\u0640 (\u0643\u0646\u062C\u064A)\u060C \u0647\u0648 \u0637\u0628\u0627\u062E \u0648\u0643\u0627\u062A\u0628 \u0637\u0639\u0627\u0645 \u0623\u0645\u0631\u064A\u0643\u064A."@ar . . . . "J. Kenji L\u00F3pez-Alt"@en . . . . "James Kenji Alt"@en . . . "46216942"^^ . . . . . . . . "James Kenji L\u00F3pez-Alt auch bekannt als J. Kenji L\u00F3pez-Alt oder Kenji ist ein amerikanischer Koch und Autor zum Thema Kochen und Ern\u00E4hrung."@de . . . "1123697097"^^ . . . ""@en . . . . . . . . . . . . . . . . . . . . . . . . "J. Kenji L\u00F3pez-Alt"@en . . . . . . . "\u062C\u064A\u0645\u0633 \u0643\u0646\u062C\u064A \u0644\u0648\u0628\u0632 \u0623\u0644\u062A (\u0628\u0627\u0644\u0625\u0646\u062C\u0644\u064A\u0632\u064A\u0629: James Kenji Lopez-Alt)\u200F \u0627\u0644\u0645\u0639\u0631\u0648\u0641 \u0628\u0640\u0640\u0640 (\u0643\u0646\u062C\u064A)\u060C \u0647\u0648 \u0637\u0628\u0627\u062E \u0648\u0643\u0627\u062A\u0628 \u0637\u0639\u0627\u0645 \u0623\u0645\u0631\u064A\u0643\u064A."@ar . . "James Kenji L\u00F3pez-Alt auch bekannt als J. Kenji L\u00F3pez-Alt oder Kenji ist ein amerikanischer Koch und Autor zum Thema Kochen und Ern\u00E4hrung."@de . "1979-10-31"^^ .