书籍介绍
这不是一本照着做就能出菜的普通食谱，而是一场关于'为什么'的追问。作者J. Kenji López-Alt带着明确的理工科执念走进厨房：他相信，搞懂热量如何改变分子结构、美拉德反应究竟在何时发生，你才能真正摆脱食谱的束缚，获得自己开发菜品的自由。书里几乎每个结论都来自他亲自设计的对照实验（RCT）——连'蛋黄颜色是否影响鸡蛋味道'这种问题都要实测一遍。正因如此，它同时具备两种身份：既是严谨的食品科学科普，又是能落地的家庭料理手册。即便你跳过所有物理化学推演，照方烹饪依旧能做出美食；而愿意深读的人，则会获得一套可迁移的厨房判断力。它适合那些不满足于'放三勺盐'、渴望理解每一步背后原理的读者。
作者简介
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.
精彩摘录
- "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"
用户评论
理论部分讲得清楚，菜谱也相当好上手。
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。
Best cookbook read in 2016, so far. I kept thinking of G when reading, if we hadn't broken up, I'd probably have a chance to have dinner with J. Kenji. Oh well, I will just have to cook better.
看着玩的
西式菜肴制作，科学性很高。
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。
之前 JW 提及推荐的。有不少有意思的阐述和归纳，作者的自我形象也很鲜明。知道了鸡蛋盒上的三位数代表装盒日期。如果单纯把它当作工具书来点对点看食谱也许会轻松不少，但因为想要尽可能多地记住一些可以灵活运用的规律，就让沉浸阅读的乐趣打了些折扣，同时所谓科学精神也在暗暗质疑挑战。
补 图书馆看的
为什么这种书没有人手一本……自从看了它我再也没吃到过难吃的鸡蛋。:)
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