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与美食偏执狂Kenji Lopez-Alt一同进入有趣而美味的科学烹饪之旅

食物实验室

The Food Lab:

Better Home Cooking Through Science

why does it taste so good?

Science.

The Food Lab.此书在16年获得了烹饪界奥斯卡James Beard Award，是一本通过全彩图、详尽介绍、食谱甚至食品科学的角度来教烹饪爱好者如何做出优质口粮的好书。

作者J. Kenji Lopez-Alt是个究极烹饪爱好者、科学爱好者、摄影师（书中照片均为他所拍摄），他花了许多年在布鲁克林的小阁楼里写出这本书，在他的小厨房里进行各种实验。

什麽样的温度才能煮出最完美的水煮蛋？如何煎出一刀切下外表焦香内层软嫩，宛如五星级饭店的牛排？如何在家自製出跟市售般绵滑香浓的起司通心麵？又如何烤出鲜美多汁的火鸡而不再使用传统的泡盐水秘诀？食物科学家Kenji Lopez-Alt在书中分享绝对能打造美味料理的小祕诀，经过长久的研究与无数的实验，作者发现烹饪过程的每一项细节都将影响食物的口感与外观，更大胆提出过往的传统烹饪手法不一定能做出好吃的菜餚。超过1000张令人垂涎的全彩料理图片及新颖的烹饪手法，在家就能成为星级主厨。连法国料理必备的荷兰酱都能在2分钟内轻鬆完成，简单的番茄酱也能打造出多变而美味的各种佳餚。现在就放下访间的传统食谱书，一起用好科学动手打造美味食物。

“There may be few voices more authoritative than that of J. Kenji López-Alt, the nerd king of Internet cooking…. [A] strong addition to shelves.” (Emily Weinstein - New York Times)

“The ultimate book for science nerds who cook…. The Food Lab nicely marries the hard-science, full-on geekery of McGee with the just-tell-me-how-to-boil-an-egg utilitarianism of Mark Bittman’s How to Cook Everything.” (Joanna Pearlstein - Wired)

“Loaded with fascinating information…. López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking.” (Russ Parsons - Los Angeles Times)

“Five years in the making, [The Food Lab is] a culmination of the wunderkind’s unlikely ascent into a cultish figure―and the face of a new kind of home cooking.” (Tara Duggan - San Francisco Chronicle)

“An authoritative, instant-classic reference book that’s also an engaging read. Lopez-Alt, managing culinary director of Serious Eats, is the Science Guy of the kitchen, offering thorough investigations of the best recipes and cooking methods for everything from crispy French fries to a mind-blowing Bolognese sauce.” (Rebekah Denn - Seattle Times)

“A rigorous and scientific approach to home cooking…. López-Alt is so full of enthusiasm and curiosity for his subject that he's written a page-turner.” (Lauren Salkeld - Tasting Table)

“Kenji is the most important recipe developer to come along in a generation.” (Ed Levine, founder of SeriousEats.com)

“Rare is the work that combines extraordinary passion with such obsessive scientific rigor. The Food Lab is an uncommon and invaluable contribution to our food literature.” (Michael Ruhlman, James Beard Award–winning author of Ruhlman's Twenty)

从最简单的水煮蛋，到各种沙拉、主菜和甜点，从科学的角度，讲述家庭烹饪中的烹饪技巧。

易理解、好操作、常识普及，相当具有阅读性。

New York Times Bestseller

A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?

As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Over 1000 color photographs

作者：Kenji Lopez-Alt
出版社: W. W. Norton & Company (2015年9月21日)
精装: 960页
语种： 英语
ISBN: 0393081087
条形码: 9780393081084
商品尺寸: 22.4 x 4.6 x 27.4 cm
ASIN: 0393081087