I love Kenji. Ever since I read "Make the Bread, Buy the Butter" by Jennifer Reese I've been annoyed at the trade-offs most cook books make between effort, cost, availability, time, taste, and presentation. Kenji makes trade-offs that are realistic for most chefs while also explaining or refuting cooking superstitions through experimentation. He's like a better version of Alton Brown with the practical mindedness of Reese.