盐、油、酸、热
Salt, Fat, Acid, Heat
Samin Nosrat · 初版 2017 年
53人推荐
69位读者提及
76次提及
为什么值得读
- 梳理了让食物变美味以及生存所需的关键要素
- 给出煮意面多放盐等直观且具体的料理技巧
- 比纯先锋料理书籍更接地气、更具实操性
这是一堂具有远见卓识的全新烹饪大师课，将数十年的专业经验凝练为仅有的四大基本要素，作者被 Alice Waters 誉为“美国下一位伟大的烹饪导师”。继承 The Joy of Cooking 和 How to Cook Everything 的传统，Salt, Fat, Acid, Heat 呈现了一种雄心勃勃的全新烹饪方法，出自一位重要的烹饪界新锐之声。主厨兼作家 Samin Nosrat 曾用她革命性而又质朴的理念指导过无数人做菜，从专业厨师、中学生到作家 Michael Pollan。只需掌握四种要素——Salt，它能提升……
Hacker News 上怎么说
正在加载完整评论……
这正是我觉得 Samin Nosrat 的《盐、脂、酸、热》（Salt Fat Acid Heat）特别有意思的地方。它表面上列出的是让食物变好吃需要什么，但凑巧也是维持生命所必需的完整清单。这也是为什么我把橙子加进了清单，尽管那里……
That's what I find so interesting about Samin Nosrat's "Salt Fat Acid Heat". Sure it's a list of what it takes to make food taste good, but it also happens to be a comprehensive list of what you need to stay alive. It's also why I added oranges into the list, although there's…
顺便提两个相关的小技巧：1）煮意面的水一定要放盐！意面本来就该在咸水里煮，就像 Samin Nosrat 在《盐、脂、酸、热》里绝妙的形容——“让人联想到大海的味道”。2）倒掉意面水时留一勺（“混浊”的）面汤——也就是刚煮过意面的水——在把意面和酱汁翻拌裹匀时倒进去。这水里全是……
Two related tips while on the subject: 1) Salt your pasta water! Pasta is meant to be cooked in salty water that, according and excellently-put by Samin Nosrat (Salt, Fat, Acid, Heat) - "is reminiscent of the sea". 2) Save and use a splash of ("dirty") pasta water - aka the water the pasta was just cooked in - when you're tossing the pasta with the sauce. The water is filled with…
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
- Samin Nosrat 的《Salt, Fat, Acid, Heat》（盐，脂，酸，热）- Michael Ruhlman 的《Ruhlman's 20》- Mark Bittman 的《How to Cook Everything》
- Salt, Fat, Acid, Heat by Samin Nosrat - Ruhlman's 20 by Michael Ruhlman - How to Cook Everything by Mark Bittman
还有几本可能比《Modernist Cuisine》更实用的书：J. Kenji Lopez-Alt 的《The Food Lab》、Samin Nostrat 的《Salt, Fat, Acid, Heat》、Michael Ruhlman 的《Ratio》
Some other books that might be more practical than The Modernist Cuisine: The Food Lab by J. Kenji Lopez-Alt Salt, Fat, Acid, Heat by Samin Nostrat Ratio by Michael Ruhlman
如果你对烹饪的基础要素（比如盐）感兴趣，我强烈推荐 Samin Nosrat 的《盐、脂、酸、热》（Salt Fat Acid Heat）。> 这本优美又通俗易懂的书不仅教你怎么做饭，还捕捉到了做饭时应该有的感觉 > “光是读一读《盐……
I highly recommend Samin Nosrat's "Salt Fat Acid Heat" if you are interested in the fundamental basics of cooking like salt. > This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook > "Just reading Salt,…