我觉得对于你想找的内容，《Ruhlman's Twenty》是个绝佳的资源。“所有的烹饪归根结底不在于菜谱，而在于技法。在《Ruhlman’s Twenty》中，厨师、作家兼美食权威 Michael Ruhlman 提炼了……
I think Ruhlman's Twenty is a great resource for the kind of thing you're looking for. "All cooking comes down not to recipes but rather to techniques. In Ruhlman’s Twenty, cook, writer, and food authority Michael Ruhlman distills…
……对它推崇备至。我觉得它挺好的！它算是跻身于“如果你只打算拥有一本烹饪书，那就选这本”的封神殿堂了，这当中还包括 Bittman 的《How To Cook Anything》、Ruhlman 的《Twenty》、Cooks Illustrated Cookbook，还有，我不知道，也许还有《Joy of Cooking》？在这些书里，我觉得 Ruhlman 的《Twenty》绝对是最好的。它和《Salt, Fat》类似，都是把烹饪拆解成……
…that swear by it. I like it fine! It sort of joins a pantheon of "if you're only going to own one cooking book make it this one" books, which would include Bittman's "How To Cook Anything", Ruhlman's "Twenty", the Cooks Illustrated Cookbook, and, I don't know, maybe "Joy of Cooking"? Of those books, I think Ruhlman's "Twenty" is by far the best. It's similar to "Salt, Fat" in the sense that it breaks cooking…
Ruhlman's Twenty is a great first cooking book. Heartily seconded. I'd get "Ratio", and the Kindle version of "The Flavor Bible", to accompany it. That'll set you up for a lifetime of cooking without ever looking up a…
想要掌握厉害的洋葱烹饪技法，可以看 Michael Ruhlman 写的《Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto》。读这本书之前，我都不知道炒出水（sweating）和炒糖色/焦糖化（caramelizing）是有区别的。
For great onion techniques see "Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto" by Michael Ruhlman. Before this book I didn't know there was a difference between sweating them and caramelizing them.
《Salt, Fat, Acid, Heat》没给我留下太深印象。干货不少，呈现得也很棒，但依我之见，还算不上最顶级的烹饪书。我喜欢 Ruhlman 的《Twenty》，接着可能是《Ratio》。Anderson 写的《How to Cook without a Book》也很棒，不过如果你真照着她那套“食品储藏室该备齐什么”来做，恐怕家里得腾出好几个房间来存吃的……
I was underwhelmed by "Salt, Fat, Acid, Heat". Good information, great presentation, but not up there with the very best books, IMO. I like Ruhlman's "Twenty", maybe followed by "Ratio". "How to Cook without a Book" by Anderson is great, although you probably needwhole rooms in your house for food storage if you took her "what you should have in your pantry"…
I was in the exact same position, and I can't recommend Ruhlman's Twenty enough. It goes through 20 techniques/ingredients, from ‘Water’ and ‘Onions’ to ‘Roast’ and ‘Boil’, giving you all the information you might possibly need, and then provides a handful of recipes to explore…
我觉得对于你想找的内容，《Ruhlman's Twenty》是个绝佳的资源。“所有的烹饪归根结底不在于菜谱，而在于技法。在《Ruhlman’s Twenty》中，厨师、作家兼美食权威 Michael Ruhlman 提炼了……
I think Ruhlman's Twenty is a great resource for the kind of thing you're looking for. "All cooking comes down not to recipes but rather to techniques. In Ruhlman’s Twenty, cook, writer, and food authority Michael Ruhlman distills…
……对它推崇备至。我觉得它挺好的！它算是跻身于“如果你只打算拥有一本烹饪书，那就选这本”的封神殿堂了，这当中还包括 Bittman 的《How To Cook Anything》、Ruhlman 的《Twenty》、Cooks Illustrated Cookbook，还有，我不知道，也许还有《Joy of Cooking》？在这些书里，我觉得 Ruhlman 的《Twenty》绝对是最好的。它和《Salt, Fat》类似，都是把烹饪拆解成……
…that swear by it. I like it fine! It sort of joins a pantheon of "if you're only going to own one cooking book make it this one" books, which would include Bittman's "How To Cook Anything", Ruhlman's "Twenty", the Cooks Illustrated Cookbook, and, I don't know, maybe "Joy of Cooking"? Of those books, I think Ruhlman's "Twenty" is by far the best. It's similar to "Salt, Fat" in the sense that it breaks cooking…
《Ruhlman's Twenty》作为第一本烹饪书很棒。由衷附议。我会建议搭配上《Ratio》和 Kindle 版的《The Flavor Bible》。这能让你受用一生，做饭再也不用去查……
Ruhlman's Twenty is a great first cooking book. Heartily seconded. I'd get "Ratio", and the Kindle version of "The Flavor Bible", to accompany it. That'll set you up for a lifetime of cooking without ever looking up a…
想要掌握厉害的洋葱烹饪技法，可以看 Michael Ruhlman 写的《Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto》。读这本书之前，我都不知道炒出水（sweating）和炒糖色/焦糖化（caramelizing）是有区别的。
For great onion techniques see "Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto" by Michael Ruhlman. Before this book I didn't know there was a difference between sweating them and caramelizing them.
《Salt, Fat, Acid, Heat》没给我留下太深印象。干货不少，呈现得也很棒，但依我之见，还算不上最顶级的烹饪书。我喜欢 Ruhlman 的《Twenty》，接着可能是《Ratio》。Anderson 写的《How to Cook without a Book》也很棒，不过如果你真照着她那套“食品储藏室该备齐什么”来做，恐怕家里得腾出好几个房间来存吃的……
I was underwhelmed by "Salt, Fat, Acid, Heat". Good information, great presentation, but not up there with the very best books, IMO. I like Ruhlman's "Twenty", maybe followed by "Ratio". "How to Cook without a Book" by Anderson is great, although you probably needwhole rooms in your house for food storage if you took her "what you should have in your pantry"…
我当时的情况完全一样，我怎么推荐《Ruhlman's Twenty》都不为过。它梳理了 20 种技法/食材，从“水”和“洋葱”到“烤”和“煮”，给你提供了所有可能需要的信息，然后还提供了一把食谱供你去探索……
I was in the exact same position, and I can't recommend Ruhlman's Twenty enough. It goes through 20 techniques/ingredients, from ‘Water’ and ‘Onions’ to ‘Roast’ and ‘Boil’, giving you all the information you might possibly need, and then provides a handful of recipes to explore…