All three of Kenji’s books, FOOD LAB, THE WOK, and EVERY NIGHT IS PIZZA NIGHT, have been New York Times bestsellers. He writes a monthly column for the New York Times and has over a million followers on his You Tube channel. He also has a podcast with Deb Perelman of The Smitten Kitchen called The Recipe with Kenji and Deb. His first book, FOOD LAB: BETTER HOME COOKING THROUGH SCIENCE, won the James Beard Award for General Cooking, was named Book of the Year by the International Association of Culinary Professionals, and has sold over a million copies. He lives in Seattle.
