…right gear can be important (knives and pans, yes, but an ounce/gram scale and a thermometer have changed how we cook). Learning is the other key. I've spent too much on cookbooks, but Alton Brown (e.g. 'I'm Just Here for the Food'), Julia Child (esp. 'The Way to Cook'), and Thomas Keller (esp. 'Ad Hoc') all have a lot to teach that applies in day-to-day cooking. I like Thomas Keller's baking trick (from 'Bouchon Bakery'): Use…
我最喜欢的做饭指导书（不仅讲菜谱，而是教你怎么做饭）是茱莉亚·柴尔德的《如何烹饪》（How to Cook）。我们自己有一本，还给岳父母家备了一本方便随时翻。我们也是奥尔顿·布朗的《我来这儿就是为了吃的》（I'm Just Here for the Food）的忠实粉丝。
My favorite for teaching cooking, not just recipes, is 'How to Cook,' Julia Child. We have our own and keep a copy at the in-laws for ready reference. We are also big fans of Alton Brown's 'I'm Just Here for the Food.'
Have a look at Alton Brown's "I'm Just Here for the Food." It teaches the different cooking methods - braising, grilling, roasting, frying etc. It teaches you why how these methods work and what foods benefit from them. It's a fun a book and you will cook a…
我的菜谱血泪建议：买一到三本烹饪书就行了，别去趟网上那些 SEO 垃圾池。——《我来这儿就是为了吃的》（以及续集）——《六个季节》（Six Seasons）——《Cook's Country》——《盐，脂，酸，热》（Salt, Fat, Acid, Heat）。还有其他几本，不过这些是我翻得最多的。特别是《六个季节》——如果你想少吃点肉……
My hot recipe tip: Get a cookbook or three, and don't bother with the SEO cesspool. - I'm Just Here for the Food (and the sequel) - Six Seasons - Cook's Country - Salt, Fat, Acid, Heat And others, but those are the ones I use most. Especially Six Seasons -- if you are interested in reducing the amount of meat…
《烹饪万物》（How to Cook Everything）、《我来这儿就是为了吃的》和《食物与厨艺》是我的三大法宝。第一本胜在菜谱全面，第二本让你了解烹饪背后的物理和化学原理，第三本则是真正深入探究……
How to Cook Everything, I'm Just Here For the Food, and On Food and Cooking are my big three. The first one for the breadth of recipes, the second to learn a bit more about the physics and chemistry of cooking, and the third for the truly deep dive into…
……合适的装备可能很重要（刀具和平底锅固然重要，但盎司/克称和温度计彻底改变了我们做饭的方式）。学习是另一个关键。我在食谱书上花过太多冤枉钱，但奥尔顿·布朗（Alton Brown，比如《我来这儿就是为了吃的》）、茱莉亚·柴尔德（Julia Child，尤其是《烹饪之道》）和托马斯·凯勒（Thomas Keller，尤其是《家庭餐桌》），这几位讲的东西在日常烹饪中都能派上很大用场。我很喜欢托马斯·凯勒的一个烘焙窍门（出自《布雄面包坊》）：用……
…right gear can be important (knives and pans, yes, but an ounce/gram scale and a thermometer have changed how we cook). Learning is the other key. I've spent too much on cookbooks, but Alton Brown (e.g. 'I'm Just Here for the Food'), Julia Child (esp. 'The Way to Cook'), and Thomas Keller (esp. 'Ad Hoc') all have a lot to teach that applies in day-to-day cooking. I like Thomas Keller's baking trick (from 'Bouchon Bakery'): Use…
我最喜欢的做饭指导书（不仅讲菜谱，而是教你怎么做饭）是茱莉亚·柴尔德的《如何烹饪》（How to Cook）。我们自己有一本，还给岳父母家备了一本方便随时翻。我们也是奥尔顿·布朗的《我来这儿就是为了吃的》（I'm Just Here for the Food）的忠实粉丝。
My favorite for teaching cooking, not just recipes, is 'How to Cook,' Julia Child. We have our own and keep a copy at the in-laws for ready reference. We are also big fans of Alton Brown's 'I'm Just Here for the Food.'
去看看奥尔顿·布朗的《我来这儿就是为了吃的》。它教你不同的烹饪方法——炖、烤、煎炸等等。它会告诉你这些方法背后的工作原理，以及哪些食材最适合用哪种方法。这本书很有趣，看完之后你的厨艺会……
Have a look at Alton Brown's "I'm Just Here for the Food." It teaches the different cooking methods - braising, grilling, roasting, frying etc. It teaches you why how these methods work and what foods benefit from them. It's a fun a book and you will cook a…
奥尔顿·布朗的《我来这儿就是为了吃的：食物 + 热量 = 烹饪》（I'm Just Here for the Food: Food + Heat = Cooking）也是一本很有意思的入门书。
Alton Brown's "I'm Just Here for the Food: Food + Heat = Cooking" is a fun intro too.
我的菜谱血泪建议：买一到三本烹饪书就行了，别去趟网上那些 SEO 垃圾池。——《我来这儿就是为了吃的》（以及续集）——《六个季节》（Six Seasons）——《Cook's Country》——《盐，脂，酸，热》（Salt, Fat, Acid, Heat）。还有其他几本，不过这些是我翻得最多的。特别是《六个季节》——如果你想少吃点肉……
My hot recipe tip: Get a cookbook or three, and don't bother with the SEO cesspool. - I'm Just Here for the Food (and the sequel) - Six Seasons - Cook's Country - Salt, Fat, Acid, Heat And others, but those are the ones I use most. Especially Six Seasons -- if you are interested in reducing the amount of meat…
《烹饪万物》（How to Cook Everything）、《我来这儿就是为了吃的》和《食物与厨艺》是我的三大法宝。第一本胜在菜谱全面，第二本让你了解烹饪背后的物理和化学原理，第三本则是真正深入探究……
How to Cook Everything, I'm Just Here For the Food, and On Food and Cooking are my big three. The first one for the breadth of recipes, the second to learn a bit more about the physics and chemistry of cooking, and the third for the truly deep dive into…