具体描述
Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques.
Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead.
Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
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推荐！从科学原理的角度介绍了食材的特性 让你理解为什么要用这种方法处理 而不是死记硬背怎么做 从而自己在创作新搭配的时候更有边界感和合适感
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评分看完之后还蛮想学烹饪的☺️
评分给人安全感和掌控感的书。从小讨厌厨房事务的原因除了油烟之外还有各处细节中流露出的“这样做的原因是因为别人都这样做”的盲从感（至少我的经历是这样）。完成厨房的祛魅和随波逐流后我终于能够享受这件事。
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