新的最佳食谱
The new best recipe
John Burgoyne、Carl Tremblay、Daniel Van Ackere · 初版 2004 年
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一部详尽的烹饪宝典，收录了源自 America's Test Kitchen 的1000余道食谱、800幅插图、循序渐进的烹饪教程，以及数百条极具见解的厨具与食材评级。为烹调几乎任何菜肴提供了丰富的实操信息。
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The new best recipe
John Burgoyne、Carl Tremblay、Daniel Van Ackere · 初版 2004 年
一部详尽的烹饪宝典，收录了源自 America's Test Kitchen 的1000余道食谱、800幅插图、循序渐进的烹饪教程，以及数百条极具见解的厨具与食材评级。为烹调几乎任何菜肴提供了丰富的实操信息。
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Cook's Illustrated 杂志出的《The New Best Recipe》就是一本沿着这种思路写的好食谱。在每个食谱前面（以及散落在全书各处的冷门技巧里），作者都会花上两三页来解释各种不同的……
"The New Best Recipe" by Cook's Illustrated Magazine is a great cookbook along these lines. Before each recipe (and scattered throughout for niche techniques) the authors spend two-three pages explaining all the different…
如果你想把所有经过验证的可靠食谱汇集在一本书里，不妨去买一本 Cooks Illustrated 出的《New Best Recipe》，哪怕是旧版的也行。我大概5年前买过一本，现在好像绝版了，二手只要 7 美元就能拿下。整整 900 多页经过严格测试的食谱，而且每一个背后都有一段关于……的故事。
And if you want it all in one place, an entire compendium of tried and tested recipes, pick up a copy of one of Cooks Illustrated's New Best Recipe books, even an older one. I have a copy from probably 5 years ago that seems to be out of print and can be had for $7 used. It's 900+ pages of well-tested recipes where each one has a narrative about…
一方面，我非常喜欢我的《New Best Recipe》食谱，它会用好几个段落讲具体的品种、口感应该是脆还是软、地域差异、常见错误以及会导致什么样的问题，还有背后的科学/化学原理……
On the one hand, I love my "New Best Recipe" cookbook, that has several paragraphs on the particular variety, whether it should be crunchy or soft, regional variations, common errors and the types of flaws they cause, and the science/chemistry…
我书架上摆满了纸质食谱——《The New Best Recipe》、《The Food Lab》、一本 Ottolenghi 的书、《On Food and Cooking》等等。我很喜欢它们，全都读过一遍，有时还会从中找灵感。但我很少真正照着它们做菜——通常……
I've got a shelf full of physical cookbooks -- The New Best Recipe, The Food Lab, an Ottolenghi book, On Food and Cooking, etc. I like them, I've read through all of them, I sometimes use them for inspiration. It's rare that I actually cook directly from them -- usually,…