……烘焙：Bo Friberg 的《专业面点师：烘焙与面点基础》（The Professional Pastry Chef: Fundamentals of Baking and Pastry），或者美国烹饪学院（CIA）的《烘焙与面点：精通艺术与工艺》（Baking And Pastry: Mastering The Art And Craft）。二选一即可。糖果甜品：Peter Greweling 的《巧克力与糖果》（Chocolates and Confections）。面包：要么是 Jeffrey Hamelman 的《面包：烘焙师的技法与配方书》（Bread: A Baker's book of techniques and recipes），要么是 Peter Reinhart 的《学徒面包师》（The Bread Baker's Apprentice）。参考书：《风味词典》（Dictionary Of Flavors）。字面意思上的词典……
…baking: The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friesberg or Baking And Pastry: Mastering The Art And Craft from The Culinary Institute of America. Either or. Confections: Chocolates and Confections by Peter Greweling. Bread: Either Jeffrey Hamelman Bread: A Baker's book of techniques and recipes or Peter Reinhart The Bread Baker's Apprentice. Reference: Dictionary Of Flavors. Literally a Dictionary…
Peter P. Greweling 的《巧克力与糖果》（Chocolates & Confections）。里面全是配方，但更重要的是，它有大篇幅内容在讲解制作过程的底层原理、每种原料如何影响最终成品、为什么湿度过高会导致无法凝固等等。
Chocolates & Confections by Peter P. Greweling. It's full of recipes, but more importantly there are large sections of information about how the cooking process actually works, how each ingredient effects the end result, why things like excess humidity can cause things to not set, etc.
……辅以一些真正的深入研究。在实际操作中，我觉得把手冲（pourover）做好，90% 取决于找到自己喜欢的豆子、买一台优质磨豆机并在新鲜时用掉。至于糖果制作，2013 年出版的《巧克力与糖果》（Chocolates and Confections，Greweling 著，美国烹饪学院，ISBN 978-1-118-76467-1）是一本很有意思的书。价格挺贵的，但偶尔能淘到二手。这是一本技术向的书，需要很多设备……
…supplemented by some genuine research. In practice, I feel like getting better pourover is 90% about finding beans that you like, buying a quality grinder and using them while fresh. For confectionery, Chocolates and Confections (Greweling, Culinary Institute of America), 2013, ISBN 978-1-118-76467-1 is a fun book. It's quite pricey but you can pick up used copies now and again. It's a technical book and requires a lot of equipment…
……生动地描述了我当年寻找伊朗菜谱时的经历。我们最终敲定了 Batmanglij 的书，它既是菜谱，又称得上是一部教材。这让我想起了《巧克力与糖果》（Chocolates and Confections，Greweling & 美国烹饪学院）之类的书，它们在配方之外还侧重于基本原理。我发现 Batmanglij 详尽涵盖了我们作为一个第一代移民家庭所吃的所有饭菜……
…eloquently describes the experience I had when searching for an Iranian cookbook. We ended up settling on the Batmanglij, which really is as much a textbook as it is a cookbook. It reminds me of something like Chocolates and Confections (Greweling & Culinary Institute of America), which focuses on fundamentals in addition to recipes. I found that Batmanglij exhaustively covered the meals we had as a first-generation immigrant family…
……烘焙：Bo Friberg 的《专业面点师：烘焙与面点基础》（The Professional Pastry Chef: Fundamentals of Baking and Pastry），或者美国烹饪学院（CIA）的《烘焙与面点：精通艺术与工艺》（Baking And Pastry: Mastering The Art And Craft）。二选一即可。糖果甜品：Peter Greweling 的《巧克力与糖果》（Chocolates and Confections）。面包：要么是 Jeffrey Hamelman 的《面包：烘焙师的技法与配方书》（Bread: A Baker's book of techniques and recipes），要么是 Peter Reinhart 的《学徒面包师》（The Bread Baker's Apprentice）。参考书：《风味词典》（Dictionary Of Flavors）。字面意思上的词典……
…baking: The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friesberg or Baking And Pastry: Mastering The Art And Craft from The Culinary Institute of America. Either or. Confections: Chocolates and Confections by Peter Greweling. Bread: Either Jeffrey Hamelman Bread: A Baker's book of techniques and recipes or Peter Reinhart The Bread Baker's Apprentice. Reference: Dictionary Of Flavors. Literally a Dictionary…
Peter P. Greweling 的《巧克力与糖果》（Chocolates & Confections）。里面全是配方，但更重要的是，它有大篇幅内容在讲解制作过程的底层原理、每种原料如何影响最终成品、为什么湿度过高会导致无法凝固等等。
Chocolates & Confections by Peter P. Greweling. It's full of recipes, but more importantly there are large sections of information about how the cooking process actually works, how each ingredient effects the end result, why things like excess humidity can cause things to not set, etc.
……辅以一些真正的深入研究。在实际操作中，我觉得把手冲（pourover）做好，90% 取决于找到自己喜欢的豆子、买一台优质磨豆机并在新鲜时用掉。至于糖果制作，2013 年出版的《巧克力与糖果》（Chocolates and Confections，Greweling 著，美国烹饪学院，ISBN 978-1-118-76467-1）是一本很有意思的书。价格挺贵的，但偶尔能淘到二手。这是一本技术向的书，需要很多设备……
…supplemented by some genuine research. In practice, I feel like getting better pourover is 90% about finding beans that you like, buying a quality grinder and using them while fresh. For confectionery, Chocolates and Confections (Greweling, Culinary Institute of America), 2013, ISBN 978-1-118-76467-1 is a fun book. It's quite pricey but you can pick up used copies now and again. It's a technical book and requires a lot of equipment…
……生动地描述了我当年寻找伊朗菜谱时的经历。我们最终敲定了 Batmanglij 的书，它既是菜谱，又称得上是一部教材。这让我想起了《巧克力与糖果》（Chocolates and Confections，Greweling & 美国烹饪学院）之类的书，它们在配方之外还侧重于基本原理。我发现 Batmanglij 详尽涵盖了我们作为一个第一代移民家庭所吃的所有饭菜……
…eloquently describes the experience I had when searching for an Iranian cookbook. We ended up settling on the Batmanglij, which really is as much a textbook as it is a cookbook. It reminds me of something like Chocolates and Confections (Greweling & Culinary Institute of America), which focuses on fundamentals in addition to recipes. I found that Batmanglij exhaustively covered the meals we had as a first-generation immigrant family…