如何读懂一根炸薯条
How to Read a French Fry
Russ Parsons · 初版 2001 年
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你将了解为什么泡豆子无法消除其胀气效果、为什么绿叶蔬菜不宜久盖锅盖烹煮、哪些水果可以买未熟的而哪些必须买全熟的、火鸡肉汁该选用何种增稠剂，以及哪种派皮对新手而言绝不翻车。在此过程中，Parsons穿插了数百条烹饪窍门、发人深省的冷知识以及诙谐妙趣，使科学解释变得生动好懂。书中还收录了一百多道美味的食谱作为他所阐释原理的例证，从Tuscan Potato Chips到Crisp-Skinned Salmon……
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要是有人想更全面地了解烹饪科学，我强烈推荐 Russ Parsons 的《如何读懂一根薯条》（How to Read a French Fry）。它解释了同样重要的因素，比如油脂在分解过程中需要天然肥皂成分（表面活性剂，surfactants），才能炸出完美的色泽。如果你曾经试过油炸某种东西直到……
For anyone interested in a broader look at the science of cooking I strongly recommend 'How to read a french fry' by Russ Parsons. It explains equally important factors like the need for natural soaps (surfactants) in the oil as it breaks down, for that perfect color. If you've ever tried to fry something until…
太喜欢这句了：“《如何读懂一根薯条》的作者 Russ Parsons 说：‘我发现不浸泡它们[豆类]，味道真的会好很多。’”感谢 nkurz 的分享。读起来很过瘾。
Love the line: "Russ Parsons, author of “How to Read a French Fry”, says “Not soaking them [beans], really improves the flavor I’ve found.”" Thanks nkurz for posting. Great read.
另一本可能用得上的书是 Russ Parsons 的《如何读懂一根薯条》（How to Read a French Fry）。这是对食物和烹饪的一次科学探索。https://www.worldcat.org/title/how-to-read-a-french-fry-and-...
Another possibly useful book, How to Read a French Fry, by Russ Parsons. It's a scientific exploration of food and cooking. https://www.worldcat.org/title/how-to-read-a-french-fry-and-...
《如何读懂一根薯条》是带我走进“烹饪科学”概念的启蒙之作。我当时恰好看到了 2001 年在 Fresh Air 上的专访，现在 Fresh Air Archive 上还能找到：<https://freshairarchive.org/segments/russ-parsons>……
How to Read a French Fry is the book which introduced the idea of a science of cooking to me. I'd caught a 2001 interview on Fresh Air at the time, which is available by the Fresh Air Archive: <https://freshairarchive.org/segments/russ-parsons>…
很多年前出过一本书……作者大概在 2001 年接受过 Fresh Air 的采访。我找找看能不能扒出来……Russ Parsons 的《如何读懂一根薯条》，2001年版。https://www.worldcat.org/title/how-to-read-a-french-fry-and-... 采访链接：https://freshairarchive.org/segments/los-angeles-times-food-...
There was a book published ... years ago ... author interviewed on Fresh Air circa 2001. Let me see if I can track it down.... Russ Parsons, How to Read a French Fry, 2001. https://www.worldcat.org/title/how-to-read-a-french-fry-and-... Interview: https://freshairarchive.org/segments/los-angeles-times-food-...