烹饪之乐
Joy of Cooking
Irma S. Rombauer、Marion Rombauer Becker、Ethan Becker、John Becker · 初版 1931 年
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为什么值得读
- 涵盖上千种从日常到复杂的实用食谱
- 每章开篇深入讲解各类食材的烹饪机理
- 性价比极高，能常年充当厨房必备参考
John 与 Megan 为这一版研发了六百多道新食谱，测试并调整了数千道经典食谱，并更新了每一章的各个板块，以体现当今家庭烹饪可获得的最新食材与技巧。他们修订该版的策略与 Irma 和 Marion 如出一辙：审查、考证并改进 Joy 对传统食谱的收录，同时引入新菜肴、现代烹饪技法，以及当今农贸市场和杂货店可购食材的全面信息。你将在其中找到诸如 Ba…… 这样经受住时间检验的挚爱之选。
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如果你这辈子只打算买一本烹饪书，性价比最高、在我家翻得最勤的就是《Joy of Cooking》。只要22美元，里面收录了成千上万个食谱，从沙拉酱、肉馅派到各种花里胡哨的高级菜式应有尽有。http://www.amazon.com/Joy-Cooking-75th-Anniversary-2006/dp/0...
If you were to get only one cookbook ever, the best bang for your buck and the one that gets the most use at my house is the Joy of Cooking. It's $22 and has thousands of recipes from salad dressings to pot pies to all that fancy-shmancy stuff. http://www.amazon.com/Joy-Cooking-75th-Anniversary-2006/dp/0...
这就是为什么我只用《The Joy of Cooking》，基本不看其他食谱来源的原因。这书厚得像块砖，因为每个章节都会讲清楚该部分菜肴背后的底层原理；比如禽类那一章开头就用了大概10来页……
This is why I use The Joy of Cooking and virtually no other recipe source. It’s a giant book because in each section it describes the mechanics behind whatever the section is based on; e.g. the poultry chapter starts with 10 or so pages…
其实只要手头有一本《The Joy of Cooking》和《Better Homes and Gardens》，就能应付绝大多数场面了。里面的食谱都是那种“全套拉满、假定你是个有大把时间的家庭主妇”级别，所以有时你可以自己简化一下——比如有些煎饼……
Knowing to just have a copy of [The Joy of Cooking] and [Better Homes and Gardens] takes you very far. The recipes are full fledged you're-a-homemaker-with-time-to-do-this level, so sometimes you can simplify them down -- e.g., there are some pancake…
所以你不会做饭也不会备料？去买本书看啊。如果你懂英文，特别是如果你生活在美国，直接买一本《Joy of Cooking》准没错。
So you don't know how to cook and prepare food? Get a book about it. If you read English, and especially if you are American, you might as well get Joy of Cooking.
……凭借经验和直觉，我会根据手头现有的食材和厨具，提炼出一套量身定制的食谱。除了《Salt, Fat, Acid, Heat》，我还推荐《On Food and Cooking》、《The Way to Cook》、《The Joy of Cooking》、《The Professional Chef》、《Essentials of Italian Cooking》、《Ratio》和《Food Lab》。如果你想找一本关于风味搭配的参考书，可以看看《The Flavor Bible》[1] https://en.wikipedia.org/wiki/Modernist_Cuisine
…experience and intuition, I distill my own recipe tailored to the exact ingredients and tools available to me. Other than Salt, Fat, Acid, Heat, I can recommend On Food and Cooking, The Way to Cook and The Joy of Cooking, The Professional Chef, Essentials of Italian Cooking, Ratio, Food Lab. If you're looking for a reference on combining flavors see The Flavor Bible [1] https://en.wikipedia.org/wiki/Modernist_Cuisine
……对某些人来说不太灵。我自己经常看的食谱网站就那么几个：Smitten Kitchen、All Recipes、Serious Eats、NYT Cooking。我还有几本心头好的烹饪书：《On Food and Cooking》、《Joy of Cooking》、《The Art of Simple Food》。此外我还有几本专门做甜品、冰淇淋和汤的专类烹饪书。我妻子会把我们特别喜欢的食谱抄在 4" x 6" 的索引卡片上。食谱盒里大概已经攒了……
…has failed for some folks. There's a handful of recipe sites I tend to stick to. Smitten Kitchen, All Recipes, Serious Eats, NYT Cooking. I also have a few favorite cooking books: On Food and Cooking, Joy of Cooking, The Art of Simple Food. Then I have some speciality cooking books for desserts, ice creams, and soups. My wife transcribes recipes we really like to 4" x 6" index cards. The recipe box is up to probably…