书籍介绍
《食物與廚藝》不是食譜，而是一套「廚房裡的科學思維」。它不教你菜怎麼做，而是告訴你每一步驟背後的出發點：為何蛋清濃稠與否能判斷新鮮、微波加熱為何總讓食物乾澀、煎烤時那些致癌物究竟從何而來。讀完你會發現，原來「焯水」「醃漬」「靜置」這些動作都不是習俗，而是有據可循的化學反應。它的特別之處，在於把專業飲食科學轉化為普通人也能理解的廚房常識，讓你在照著食譜操作時，心裡明白為什麼要這麼做。它適合所有不滿足於「照做」而想知道「為何」的人——無論是想更懂食材的家常烹飪者，還是追求精準控制的專業廚師。這是一本可以翻爛、隨時查閱的廚房聖經。
作者简介
作者簡介
哈洛德‧馬基（Harold McGee）
2005年美國美食雜誌Bon Appétit年度美食作家，因《食物與廚藝》一書，與西藏精神領袖達賴喇嘛、美國總統歐巴馬、Apple創辦人賈柏斯、知名主持人歐普拉、音樂天團Radiohead等人共同榮登時代雜誌2008年百大影響人物。
哈洛德‧馬基是世界知名的食物化學和烹飪權威，先後在加州理工學院和耶魯大學攻讀物理學和英國文學。本書在美國於2004年完成二版修訂後，榮獲該年國際專業廚師學會（IACP）以及餐飲界權威James Beard Foundation評選為最佳食物類參考用書。
2005年，美國美食雜誌Bon Appétit推舉哈洛德‧馬基為年度美食作家。2008年，哈洛德‧馬基名列《時代雜誌》的世界百大影響人物之一。他另外著有《The World Book Encyclopedia, Nature, Food & Wine》以及《Fine Cooking》。目前為《紐約時報》專欄作家。
哈洛德‧馬基也為《科學》期刊、《世界百科全書》、《紐約時報》撰文，在美國餐飲學院、加拿大廚師聯合會等職業專業學校授課，到美國科學促進會、丹佛自然史博物館、費米研究室等學術專業研討會演講，並常受邀至各大新聞媒體廣播節目。
■譯者簡介
邱文寶
中興大學畢業，紐約州立大學電腦科學系碩士。曾任叢書翻譯、口譯及電腦視訊應用工程師。譯有《門得列夫之夢－－從鍊金術到週期表的誕生》、《角豆莢偷走了巧克力：60堂煎煮炒炸的化學課》、《乳酸菌，你們還活著嗎：美食中隱藏的84個科學謎題》、《餐桌上的風景：歷史傳說、名廚軼事和經典烹飪交織的美食文化》等書。
林慧珍
台大動物所，美國紐約大學科學衛生與環境報導碩士，兼任《科學人》雜誌翻譯。
AI导读
核心看点
- 以科學視角解析烹飪原理，連結廚藝與分子科學。
- 詳盡剖析食材物理化學變化，解答廚房常見疑問。
- 全球大廚奉為圭臬的經典工具書，影響分子料理發展。
读者共识
- 被譽為美食界的聖經，內容權威且具備極高參考價值。
- 能解釋食譜背後邏輯，幫助讀者從模仿轉向真正理解。
- 部分讀者反映內容枯燥或過於學術，入門者可能覺得吃力。
精彩摘录
- "我们是否能以更人道的方式，享用物美价廉的鸡蛋？"
- "The meat of wild animals was by far the most concentrated natural source of protein and iron in the diet of our earliest human ancestors, and along with oily nuts, the most concentrated source of energy. the rise of agriculture brought about a general decline in human stature, bone strength, and den"
- "Heterocyclic Amines HCAs are formed at high temperatures by the reaction of minor meat components (creatine and creatinine) with amino acids. HCA production is generally greatest at the meat surface where the temperature is highest and the meat juices collect, and on meats that are grilled, broiled,"
- "sure enough,days, cow's milk contains more than double the protein and minerals of mother's milk. Of the major nutrients,ruminant milk is seriously lacking only in iron and in vitamin C. Thanks to the rumen microbes,which convert the unsaturated fatty acids of grass and grain into saturated fatty ac"
- "Physicians now recommend that plain cow’s milk not be fed to children younger than one year. One reason is that it provides too much protein,and not enough iron and highly unsaturated fats,for the human infant's needs.(Carefully prepared formula milks are better approximations of breast milk.) Anoth"
- "Good bone health results from a proper balance between the two ongoing processes of bone deconstruction and reconstruction.These processes depend not only on calcium levels in the body,but also on physical activity that stimulates bone-building;hormones and other controlling signals;trace nutrients("
- "“Heavy” cream,at 38 to 40% fat,will whip faster than light cream,and forms a stiffer,denseless voluminous foam.It also leaks less fluid,and so is valued for use in pastriesand baked goods,and for piping into decorative shapes. For other purposes,heavy cream is usually diluted with a quarter of its v"
- "Because any soft cheese contains enough moisture to permit the survival of various human pathogens, both pasteurized and unpasteurized versions are probably best avoided by people who may be especially vulnerable to infection (pregnant women, the elderly and chronically ill). Hard cheeses are inhosp"
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