cooking相关图书会按更新时间、出版时间和评分持续整理，适合从主题维度系统浏览。
松田美智子 調味料の効能と料理法
松田 美智子
评分 暂无
Salt, Fat, Acid, Heat
Samin Nosrat, Wendy MacNaughton, 萨明·诺斯拉特
评分 9.1分
New York Times Bestseller A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking
爱因斯坦的厨房
（美）罗伯特·沃克
评分 7.6分
我从来没有想过介绍食物科学的书籍可以如此引人入胜，令人爱不释手。但是，当我一开始阅读沃克教授的这部聪慧、机智且迷人的著作时，就再也停不下来了。对于蛋糕为什么会膨胀，蛋白酥为什么会塌陷，烤肉该用木炭还是瓦斯感到纳闷的厨师，最好看看这本书。 ——美国烹饪协会副主席 史蒂夫·雷科恩 科学可以增加烹饪上的乐趣。沃克对于每一位好奇的大厨可能会提出的问题，都端出了搭配机智与知识酱汁的答案。 ——1981
The Food Lab
J. Kenji López-Alt
评分 9.5分
A New York Times Bestseller 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 you
Sauces
James Peterson
Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition "It′s the single contemporary reference on the subject that is both comprehensive and comprehensible.
The Noma Guide to Fermentation:
评分 9.6分
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sw
小小巴黎廚房
邱瑞秋 (Rachel Khoo)
评分 9分
Gordon Ramsay's Ultimate Cookery Course
Gordon Ramsay
"I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes. Put simply, I'm going to show you how to cook yourse
