The Food Lab 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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J. Kenji López-Alt 作者

W. W. Norton & Company

译者

2015-9-21 出版日期

960 页数

USD 49.95 价格

Hardcover

丛书系列

9780393081084 图书编码

The Food Lab 在线电子书图书标签: 美食烹饪科学烹饪厨艺 food cooking 美国科普

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发表于2024-11-25

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The Food Lab 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

The Food Lab 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

The Food Lab 在线电子书用户评价

评分☆☆☆☆☆

重点研读了烤鸡肉的部分，已经精通烤鸡肉（的理论）了！

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我就翻了一下，然后就没有食欲了，感觉作者是个重口味，菜都特别油腻。虽然我也喜欢把做菜当实验，但是有时候太认真就失去做这件事本身所带来的乐趣了。我觉得如果不打算把厨师当职业的话，没有必要看这本书。另外其实the food lab是有自己网站的，可以搜索里面的recipe专挑想看的看。其他评论里面许多人惊叹的是照着做就能出美食，（问号脸）这不是食谱类书籍最基础的要求么，值得惊叹吗？！

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超爱这本书！！！完全是我想要的烹饪大全: Kenji 本人理工科背景，把科学精神推到了极致。每一个原理都有理有据，都是他做过RCT的，印象最深的是关于蛋黄颜色是否影响鸡蛋味道的那个实验，真是绝了！书中还介绍怎么选肉怎么选菜以及美国超市通用标签，特别涨见识！买了书来看了intro就迫不及待地发朋友圈推荐了，也算是有史以来头一回了。绝对是买过的最值的实体书！！！每周末早上坐在看得到海的沙发上，一边喝咖啡，一边看几页，特别惬意。至今试过书中的十多个菜谱，都非常成功。现在就放在沙发边上，想下厨玩出点花样就照着做，当房间装饰也非常好！唯一的遗憾就是所有菜单都是美式的，而且没有pastry，希望他的下一本书能补上！

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嘴炮做饭素材

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大概是我至今为止读过的最棒的食谱书。即使不读大段落的化学物理热动力原理，照着食谱做就能做出美食。但花时间研读后，可以有望摆脱食谱的束缚，自己搞开发。有一个大章节专门讲fast cooking food（第一次在这种高端的的书里看见），大部分的都10-30分钟搞定，再也没有理由不自己做饭啦！

The Food Lab 在线电子书著者简介

J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia.

The Food Lab 在线电子书图书目录

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The Food Lab 在线电子书图书描述

A New York Times Bestseller

Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review

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

The Food Lab 在线电子书下载 mobi epub pdf txt 在线电子书下载

想要找书就要到图书目录大全

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你会得到大惊喜!!