作者:
J. Kenji López-Alt 出版社: W. W. Norton & Company 副标题: Better Home Cooking Through Science 出版年: 2015-9-21 页数: 960 定价: USD 49.95 装帧: Hardcover ISBN: 9780393081084
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review
Ever wondered 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? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?
As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, 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. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Over 1000 color photographs
作者简介
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J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. H...
J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia.
原文摘录
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What is cooking?
know you're eager to jump right in and startcooking,but first answer this question:What iscooking?
If you're my wife,your answer will be,"It's thatthing you do when that crazy look comes into youreyes."A great chef might tell you that cooking islife.My mom would probably say that it's a chore,while my wife's aunt would tell you that cooking isculture,family,tradition,and love.And,yes,cook-ing is all of those things,but here's a more technicalway to think about it:Cooking is about transfer-ring energy.It's about applying heat to changethe structure of molecules.It's about encouragingchemical reactions to alter flavors and textures.It'sabout making delicious things happen with science.And before we can even begin to understand whathappens when we grill a hamburger,or even wh... (查看原文)
Miss Coconut
3 有用 sibyl 2018-11-29 04:35:47
大概是我至今为止读过的最棒的食谱书。即使不读大段落的化学物理热动力原理，照着食谱做就能做出美食。但花时间研读后，可以有望摆脱食谱的束缚，自己搞开发。有一个大章节专门讲fast cooking food（第一次在这种高端的的书里看见），大部分的都10-30分钟搞定，再也没有理由不自己做饭啦！
0 有用 Penguin 2019-08-18 04:10:12
太赞了
1 有用 changer 2020-06-11 20:28:18
理论部分讲得清楚，菜谱也相当好上手。
0 有用 醴 2019-08-09 12:04:30
菜谱不错，有难有易，但前面的Essential Kitchen Gear可能会吓退新手（列出的必备品太多了，但很多简单的料理其实用不上）。可以结合Modernist Cuisine一起看。
9 有用 启明君 2016-03-25 12:12:23
重点研读了烤鸡肉的部分，已经精通烤鸡肉（的理论）了！
0 有用 Suri 2024-05-18 07:24:41 加拿大
考虑购买放在家
0 有用 Gingerbreadx 2023-11-30 03:43:03 德国
更喜欢wok那本，主要因为更喜欢亚洲菜系。但是这本里也有很多很棒的见解和技巧。最大的缺点就是好多食谱没配图片。对于没有尝过的菜，没有图片感觉就提不起兴趣做。
0 有用 苏诺 2023-07-21 22:46:36 美国
DNF. 给做饭小白确实应该还是很好的，非常全面也很细致，但是给我就算了，为啥连“据说冷水比热水沸腾得更快”这种myth都要花篇幅解释，无语。应该还是有干货的，但是作者太啰嗦了，写作习惯啰嗦，通篇都是他的自问自答和反问句，可能一长段只有一句干活在某个特别的位置，我还是算了。况且这些菜谱我也不感兴趣，还得看他另一本讲wok的书。
0 有用 lllllll 2023-03-17 09:35:23 湖南
有点枯燥，嘻嘻😁。偏科普类，便于查询。
0 有用 磐石中咂蜜 2022-10-03 23:05:28 上海
上图借来看着玩的，很喜欢这本书，但目前我还是下厨房小白水平，下载了电子版，以后用到时再检索。Lopez的POV视频也蛮不错的。