味的要素
The elements of taste
Gray Kunz、Peter Kaminsky · 初版 2001 年
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识别并阐释了味觉的十四种基本要素，并收录了130道食谱，每道食谱均附有关于其构思历程的评注。
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The elements of taste
Gray Kunz、Peter Kaminsky · 初版 2001 年
识别并阐释了味觉的十四种基本要素，并收录了130道食谱，每道食谱均附有关于其构思历程的评注。
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……冷肉熟食（charcuterie），有人提到了迈克尔·鲁尔曼；他和大厨布莱恩·波尔钦合著的《Charcuterie》非常棒。《The River Cottage Meat Cookbook》也很好。如果你想深入了解食材，可以看看格雷·孔茨和彼得·卡明斯基写的《The Elements of Taste》（还有凯伦·佩奇和安德鲁·多嫩伯格的《The Flavor Bible》，不过这本我自己没完整读完）。另外你随时可以去翻翻烹饪……
…charcuterie, someone else mentioned Michael Ruhlman; his book _Charcuterie_ with chef Bryan Polcyn is excellent. _The River Cottage Meat Cookbook_ is also good. If you want to go deep into ingredients, _The Elements of Taste_ by Gray Kunz and Peter Kaminsky (and _The Flavor Bible_ by Karen Page and Andrew Dornenberg (I haven't personally read that one all the way through, though)). And you can always just pick up a culinary…
……考虑过美拉德褐变吗？尤其是排骨上的烟熏环？美式 BBQ 很赞，不是一般的好，而是极其美味。高大上？不。好吃吗？那太对了。为什么？正如格雷·孔茨和彼得·卡明斯基在《The Elements of Taste》（ISBN 0-316-60874-2, Little, Brown and Company, Boston, 2001）中所说，BBQ 完美命中了甜、酸、咸、辣（辣椒那种辣），还有葱蒜味。这里道个歉，因为忙着搞我的创业项目……
…consider Maillard browning? And especially for ribs, smoke rings? BBQ is good, not just a little good but really good. Fancy? No. Good? Darned right. Why? As in Gray Kunz and Peter Kaminsky, The Elements of Taste, ISBN 0-316-60874-2, Little, Brown and Company, Boston, 2001. BBQ hits hard on all of sweet, sour, salty, hot (as in pepper), and onion and garlic. I apologize here because due to working on my startup…
……（鲜嫩多汁），而且重盐、黑胡椒和/或红辣椒、甜味、酸味、油脂、烟熏感以及美拉德反应。所以，它几乎精准命中了所有要素，正如格雷·孔茨和彼得·卡明斯基在《The Elements of Taste》中所述。说到秘诀，食品化学已经解释了其中的关键支柱之一——把肉纤维中的蛋白质控制在 185°F 以下。肉的大部分烹饪过程保持在 160°F 左右，以融化……
…(succulent) and is big on salt, black and/or hot red pepper, sweet, sour, fat, smoke, and the Malliard reaction. So, it hits really hard on nearly all the elements as in: Gray Kunz and Peter Kaminsky, 'The Elements of Taste'. For the secret, one of the pillars has been explained by some food chemistry -- keep the proteins in the meat fibers below 185 F. Do most of the cooking with the meat at about 160 F for melting the…