好烹饪的科学

Hacker News 上怎么说

• Pulcinella · 2018 年

  我也把平时常推荐的贴一下吧。任何想学做饭的人，America's Test Kitchen 出的烹饪学校教材（还有 Cook's Illustrated 出的《烹饪科学》以及《烹饪的科学》），HN 的很多读者应该都会喜欢。相比绝大多数食谱书，这本更像是一本烹饪“教材”。它解释了你正在做什么以及为什么要这么做，而不是光列一大堆菜谱。……

  I’ll also add the recommendations I usually make. Anyone interested in learning to cook, Americas Test Kitchen Cooking School (And also Cooks Illustrated Cooking Science and Science of Good Cooking) would probably be good for much of HN's audience. It is much more of a cooking "textbook" than most cookbooks. It explains what you are doing and why you do it instead of just a big list of recipes.…

• Vindicis · 2018 年

  我也推荐盖伊·克罗斯比（Guy Crosby）写的《烹饪的科学》（The Science of Good Cooking）。我觉得它比麦基（McGee）的那本读起来更有意思。没那么偏硬核技术流，这对我来说反而是个好事，因为作为一个家庭厨师，很多信息其实完全可以跳过去不看。对于学做菜……

  I'd also recommend The science of good cooking by Guy Crosby. I found it to be a more enjoyable read than McGee's. Not as technical which was a boon for me since as a home cook there's a lot more information that can be readily skipped. For learning…

• sandgiant · 2023 年

  听起来很有意思！有链接吗？我好像到处都搜不到。我用《烹饪的科学》[1] 感觉效果挺不错的。[1] https://www.amazon.com/Science-Good-Cooking-Illustrated-Cook...

  Sounds interesting! Do you have a link? I can't seem to find it anywhere. I've had decent success with "The Science of Good Cooking"[1]. [1] https://www.amazon.com/Science-Good-Cooking-Illustrated-Cook...

• Pulcinella · 2017 年

  ……做出好吃的全麦面包。白面粉根本不需要额外加油。更新：任何想学做饭的人，America's Test Kitchen 出的烹饪学校教材（还有 Cook's Illustrated 出的《烹饪科学》以及《烹饪的科学》），HN 的很多读者应该都会喜欢。相比绝大多数食谱书，这本更像是一本烹饪“教材”。它解释了你正在做什么以及为什么要这么做，而不是光列一大堆菜谱。……

  …make good whole wheat bread. White flour doesn't need any added oil. Edit: Anyone interested in learning to cook, Americas Test Kitchen Cooking School (And also Cooks Illustrated Cooking Science and Science of Good Cooking) would probably be good for much of HN's audience. It is much more of a cooking "textbook" than most cookbooks. It explains what you are doing and why you do it instead of just a big list of recipes.…

• zdragnar · 2022 年

  ……我见过的都会在整个烹饪过程中不断加盐（尤其是那些边做能边尝味道的菜），以确保风味平衡。另外，你可能对 Cook's Illustrated 的《烹饪的科学》感兴趣；这本书详细剖析了基础技法和食谱背后的很多“为什么”。

  …that I have watched will add salt throughout cooking (especially if it is a dish they can taste as they go) to make sure the balance stays right. Also, you may be interested in Cook's Illustrated "The Science of Good Cooking"; the book goes through a lot of the "why" behind basic techniques and recipes.

• treehau5 · 2015 年

  你肯定会很喜欢《烹饪的科学》这本书，就是做《America's Test Kitchen》节目的那个团队搞的。

  You would very much enjoy the book, "The Science of Good Cooking" by the same folks who do the show "Americas Test Kitchen"

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