Kenji's (cook)book, The Food Lab, is also great, though it doesn't include everything he has on the blog. It's also inexpensive enough to make a great random gift for foodie friends, despite being a hefty hardcover: https://www.amazon.com/gp/aw/d/0393081087…
…and trying out the recipes therein. Kenji's empirical approach and attention to the science behind cooking (not to mention sassy writing) really appeals to our inner geeks. http://www.amazon.com/The-Food-Lab-Cooking-Through/dp/039308...
我买了 J. Kenji Lopez-Alt 的《料理实验室》，彻底改变了我的认知。他在书里花了大篇幅用一种极具 Hacker 范儿的方式描述各种技巧和工具，终于让我学会了……
I purchased “The Food Lab” by J. Kenji Lopez-Alt and it completely changed things for me. He spends an extensive amount of time in the book describing techniques and tools in a very hackerish kind of way that finally taught me…
…a curriculum. If it's self study it takes longer to figure out what you don't know :) For me it all started with "why does my Grilled Cheese suck? This should be easy" and it's been all downhill. The Food Lab by Kenji Lopez-Alt was a big window into this for me because of the approach around time and temperature, and the book takes you through all of this stuff by section.
Kenji Lopez（一位 MIT 毕业的大厨，在 YouTube 上小有名气，长年为 Serious Eats 撰稿，还写了这本超赞的烹饪书 https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0...）关于用盐的建议和这个博客完全相反，他建议用大片状盐来收尾调味，用“精制食用盐”来做菜。
Kenji Lopez (MIT grad chef who is reasonably famous on YouTube and for writing for Serious Eats for years and for writing this amazing cookbook https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0...) gives the exact opposite advice of this blog for salt where he recommends using large flake salt for finishing and "table salt" for cooking.
我有几本私心推荐的：- Mark Bittman 的《烹饪万物》（How to Cook Everything，还有《素食烹饪万物》）- Michael Ruhlman 的《比例神厨》（Ratio）- J. Kenji Lopez-Alt 的《料理实验室》（The Food Lab）- Samin Nosrat 的《盐、脂、酸、热》（Salt, Fat, Acid, Heat）
I have a few I can personally recommend: - How to Cook Everything by Mark Bittman (also How to Cook Everything Vegetarian) - Ratio by Michael Ruhlman - The Food Lab by J. Kenji Lopez-Alt - Salt, Fat, Acid, Heat by Samin Nosrat
Kenji 的（烹饪）书《料理实验室》（The Food Lab）也很棒，不过它并没有囊括他在博客上发的所有东西。尽管是一本厚重的精装大部头，但价格足够亲民，很适合顺手当礼物送给吃货朋友：https://www.amazon.com/gp/aw/d/0393081087…
Kenji's (cook)book, The Food Lab, is also great, though it doesn't include everything he has on the blog. It's also inexpensive enough to make a great random gift for foodie friends, despite being a hefty hardcover: https://www.amazon.com/gp/aw/d/0393081087…
……并且动手尝试了里面的食谱。Kenji 这种讲究实证的方法以及对烹饪背后科学原理的关注（更不用说那骚气十足的文风），真的非常击中我们内心的 geek 属性。http://www.amazon.com/The-Food-Lab-Cooking-Through/dp/039308...
…and trying out the recipes therein. Kenji's empirical approach and attention to the science behind cooking (not to mention sassy writing) really appeals to our inner geeks. http://www.amazon.com/The-Food-Lab-Cooking-Through/dp/039308...
我买了 J. Kenji Lopez-Alt 的《料理实验室》，彻底改变了我的认知。他在书里花了大篇幅用一种极具 Hacker 范儿的方式描述各种技巧和工具，终于让我学会了……
I purchased “The Food Lab” by J. Kenji Lopez-Alt and it completely changed things for me. He spends an extensive amount of time in the book describing techniques and tools in a very hackerish kind of way that finally taught me…
……一套体系。如果是自学，往往要花更长时间才能搞明白自己到底哪里不懂 :) 对我来说，这一切都始于“为什么我做的烤奶酪三明治这么难吃？这明明应该很简单才对”，然后就一发不可收拾了。Kenji Lopez-Alt 的《料理实验室》为我打开了一扇大门，正是因为书里围绕时间和温度所采用的方法，而且整本书都是分模块把这些内容讲得明明白白。
…a curriculum. If it's self study it takes longer to figure out what you don't know :) For me it all started with "why does my Grilled Cheese suck? This should be easy" and it's been all downhill. The Food Lab by Kenji Lopez-Alt was a big window into this for me because of the approach around time and temperature, and the book takes you through all of this stuff by section.
Kenji Lopez（一位 MIT 毕业的大厨，在 YouTube 上小有名气，长年为 Serious Eats 撰稿，还写了这本超赞的烹饪书 https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0...）关于用盐的建议和这个博客完全相反，他建议用大片状盐来收尾调味，用“精制食用盐”来做菜。
Kenji Lopez (MIT grad chef who is reasonably famous on YouTube and for writing for Serious Eats for years and for writing this amazing cookbook https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0...) gives the exact opposite advice of this blog for salt where he recommends using large flake salt for finishing and "table salt" for cooking.
我有几本私心推荐的：- Mark Bittman 的《烹饪万物》（How to Cook Everything，还有《素食烹饪万物》）- Michael Ruhlman 的《比例神厨》（Ratio）- J. Kenji Lopez-Alt 的《料理实验室》（The Food Lab）- Samin Nosrat 的《盐、脂、酸、热》（Salt, Fat, Acid, Heat）
I have a few I can personally recommend: - How to Cook Everything by Mark Bittman (also How to Cook Everything Vegetarian) - Ratio by Michael Ruhlman - The Food Lab by J. Kenji Lopez-Alt - Salt, Fat, Acid, Heat by Samin Nosrat