现代主义烹饪：烹饪的艺术与科学

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• MezzoDelCammin · 2024 年

  ……Harold McGee 写的《On Food and Cooking: The Science and Lore of the Kitchen》。严格来说它不算一本菜谱意义上的烹饪书，但它是关于烹饪科学与原理最详尽的百科全书/入门读物。2. 《Modernist Cuisine: The Art and Science of Cooking》。跟上一本类似，但采用了“极繁主义”的写法，并且额外侧重现代技术。细节更多、图片更多、（极其）厚重，而且贵得多。3. Serious Eats 的《Food Lab》——大概……

  …Cooking: The Science and Lore of the Kitchen by Harold McGee. Not strictly a cooking book in the sense of recipes, but the most exhaustive encyclopedia / intro into the science and mechanics of cooking 2. Modernist Cuisine: The Art and Science of Cooking. The previous, but written with a "more is more" approach and an extra focus on modern techniques. More details, more pictures, (much) more volume and much pricier. 3. Serious eats Food Lab - Probably…

• jiehong · 2018 年

  ……食材的搭配组合太丰富了，要从流传的说法推导出合理解释并不总是那么容易。不过很多研究已经大有长进，我强烈建议你去读读《Modernist Cuisine: The Art and Science of Cooking》（2011）。然后关于技法，我强烈建议跟着一本大厨学徒阶段用的教材来练。比如法语的，我推荐 Michel Maincent 的《La Cuisine de Référence》（2015），它教授了……

  …the combination of ingredients is so varied that it's not always easy to go from a myth to a reasonable explanation. Although, lots of research has greatly improved, and I warmly recommend you to read “Modernist Cuisine: The Art and Science of Cooking” (2011). Then, for techniques, I strongly recommend following a book designed for chefs when they learn. For example, in French, I recommend “La Cuisine de Référence” (2015) by Michel Maincent that teaches…

• 317070 · 2018 年

  ……做法不太一样：在最后几分钟把意面放进酱汁里煮。效果相同，但不会有我不喜欢的油腻口感。这也有助于让你的番茄酱汁更浓稠。另外，实名附议《Modernist Cuisine: The Art and Science of Cooking》。

  …is different: cook the spaghetti in the sauce for the last minutes. You get the same effect, but less of the oily mouth feel which I did not like. It also helps thicken your tomato sauce. Also, +1 on `Modernist Cuisine: The Art and Science of Cooking`.

• Shadowmist · 2025 年

  你大概会喜欢《Modernist Cuisine: The Art and Science of Cooking》，里面的摄影美轮美奂，而且它对烹饪的钻研可能比其他任何书都要深。第一作者当年是微软的 CTO，另一位作者创立了一家生产温度计的公司……

  You'd probably enjoy "Modernist Cuisine: The Art and Science of Cooking", which has beautiful photography and possibly goes deeper into cooking than any other book. The main author was CTO at Microsoft back in the day, and another author founded a company that makes a thermometer…

• nick__m · 2021 年

  ……最好的烹饪书之一。它涵盖了技法以及经久不衰的传统法国和法裔加拿大菜谱。它既是一本参考工具书，也是一本菜谱，而且比 Nathan Myhrvold 的《Modernist Cuisine: The Art and Science of Cooking》便宜得多，也亲民得多。第一版距今已经有一百多年了，我外婆把第二版给了我妈，我妈又给了我姐。

  …of the best book on cooking. It covers techniques and timeless traditional French and French Canadian recipes. It's a reference as much as it is a cookbook and it's a lot cheaper, and accessible than Modernist Cuisine: The Art and Science of Cooking from Nathan Myhrvold The first edition is over 100year old, my grandmother gave the second edition of that book to my mother who gave it to my sister.

• moehm · 2021 年

  > 它比 Nathan Myhrvold 的《Modernist Cuisine: The Art and Science of Cooking》便宜得多，也亲民得多 你读过《Modernist Cuisine at Home》吗？能做个对比吗？

  > it's a lot cheaper, and accessible than Modernist Cuisine: The Art and Science of Cooking from Nathan Myhrvold Have you read Modernist Cuisine at Home and can you compare?

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