……相比我读过的其他烹饪书。不过它当然没有光鲜亮丽的插图，也没有 Nigella Lawson 穿着低胸裙出镜的配套视频（倒不是说我反感 Nigella 和她的乳沟）[1] 《Professional Cookery: The Process Approach》，作者 Daniel R. Stevenson
…other cookery books I have read. But of course it lacks glossy pictures and is not backed up by a video of Nigella Lawson in a low cut dress (not that I'm objecting to Nigella and her cleavage) [1] Professional Cookery: The Process Approach by Daniel R. Stevenson
我就知道肯定有人会问，挺不好意思的是我把书名记岔了。其实是 Daniel R. Stevenson 写的《Professional Cookery: The Process Approach》。链接在这 https://www.amazon.co.uk/Professional-Cookery-Approach-Danie... 这本书没有深入探讨太多食品化学的理论细节，但它……
I just knew someone would ask and I'm embarrassed to say that I misremembered the title. It's Professional Cookery: The Process Approach by Daniel R. Stevenson Here's a link https://www.amazon.co.uk/Professional-Cookery-Approach-Danie... It doesn't go into a lot of theoretical detail about food chemistry but it…
可以试试这类烹饪书：Daniel R. Stevenson 写的《Professional Cookery: The Process Approach》。这是一本给打算当职业厨师的人看的教材。https://www.amazon.co.uk/Professional-Cookery-Approach-Danie...
Try cookbooks like this one: Professional Cookery: The Process Approach by Daniel R. Stevenson. It's a textbook for people studying to be professional cooks. https://www.amazon.co.uk/Professional-Cookery-Approach-Danie...
…reminds me of this[1] video from sorted food where they make a recipe from an old professional cookbook. Instructions are very high level Yes, the modern equivalent book might be (for example) Practical Professional Cookery by Cracknell & Kaufmann. 928 pages of pure text. Not a single illustration or photo. Its a fabulous reference book. But certainly not for the noob, it requires comfort both in the kitchen and the style…
书名里的“你”指的是谁？我的专业烹饪教材[1]可不会这么写菜谱。它每道菜谱开头都是“备料”（mise en place）[2]。它还要求你已经熟悉之前介绍过的通用流程，以适用于这类……
Who is the 'You' in the title? My professional cookery text book [1] doesn't write recipes like that. It starts each recipe with 'mise en place' [2]. It also requires that you are familiar with the previously described general process for recipes of the…
……相比我读过的其他烹饪书。不过它当然没有光鲜亮丽的插图，也没有 Nigella Lawson 穿着低胸裙出镜的配套视频（倒不是说我反感 Nigella 和她的乳沟）[1] 《Professional Cookery: The Process Approach》，作者 Daniel R. Stevenson
…other cookery books I have read. But of course it lacks glossy pictures and is not backed up by a video of Nigella Lawson in a low cut dress (not that I'm objecting to Nigella and her cleavage) [1] Professional Cookery: The Process Approach by Daniel R. Stevenson
我就知道肯定有人会问，挺不好意思的是我把书名记岔了。其实是 Daniel R. Stevenson 写的《Professional Cookery: The Process Approach》。链接在这 https://www.amazon.co.uk/Professional-Cookery-Approach-Danie... 这本书没有深入探讨太多食品化学的理论细节，但它……
I just knew someone would ask and I'm embarrassed to say that I misremembered the title. It's Professional Cookery: The Process Approach by Daniel R. Stevenson Here's a link https://www.amazon.co.uk/Professional-Cookery-Approach-Danie... It doesn't go into a lot of theoretical detail about food chemistry but it…
可以试试这类烹饪书：Daniel R. Stevenson 写的《Professional Cookery: The Process Approach》。这是一本给打算当职业厨师的人看的教材。https://www.amazon.co.uk/Professional-Cookery-Approach-Danie...
Try cookbooks like this one: Professional Cookery: The Process Approach by Daniel R. Stevenson. It's a textbook for people studying to be professional cooks. https://www.amazon.co.uk/Professional-Cookery-Approach-Danie...
……这让我想起 sorted food 的这个[1]视频，他们按照一本古老专业烹饪书里的菜谱做菜。步骤写得极其抽象高阶。对，这书在现代的对应物大概就是 Cracknell 和 Kaufmann 写的《Practical Professional Cookery》吧。整整 928 页纯文字，一张插图或照片都没有。是一本极好的参考书。但绝对不适合新手小白，它需要你对厨房操作和这种行文风格都很熟悉……
…reminds me of this[1] video from sorted food where they make a recipe from an old professional cookbook. Instructions are very high level Yes, the modern equivalent book might be (for example) Practical Professional Cookery by Cracknell & Kaufmann. 928 pages of pure text. Not a single illustration or photo. Its a fabulous reference book. But certainly not for the noob, it requires comfort both in the kitchen and the style…
书名里的“你”指的是谁？我的专业烹饪教材[1]可不会这么写菜谱。它每道菜谱开头都是“备料”（mise en place）[2]。它还要求你已经熟悉之前介绍过的通用流程，以适用于这类……
Who is the 'You' in the title? My professional cookery text book [1] doesn't write recipes like that. It starts each recipe with 'mise en place' [2]. It also requires that you are familiar with the previously described general process for recipes of the…