《The Food Lab》简介：

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》摘录：

What is cooking? know you're eager to jump right in and startcooking,but first answer this question:What iscooking? If you're my wife,your answer will be,"It's thatthing you do when that crazy look comes into youreyes."A great chef might tell you that cooking islife.My mom would probably say that it's a chore,while my wife's aunt would tell you that cooking isculture,family,tradition,and love.And,yes,cook-ing is all of those things,but here's a more technicalway to think about it:Cooking is about transfer-ring energy.It's about applying heat to changethe structure of molecules.It's about encouragingchemical reactions to alter flavors and textures.It'sabout making delicious things happen with science.And before we can even begin to understand whathappens when we grill a hamburger,or even wh...