內容簡介
內容簡介 《紐約時報》評選最佳暢銷食譜書，《Wired網站》、《洛杉磯時報》、《舊金山紀事報》、《西雅圖時報》一致好評推薦與美食偏執狂Kenji Lopez-Alt一同進入有趣而美味的科學烹飪之旅什麼樣的溫度才能煮出最完美的水煮蛋？如何煎出一刀切下外表焦香內層軟嫩，宛如五星級飯店的牛排？如何在家自製出跟市售般綿滑香濃的起司通心麵？又如何烤出鮮美多汁的火雞而不再使用傳統的泡鹽水秘訣？食物科學家Kenji Lopez-Alt在書中分享絕對能打造美味料理的小祕訣，經過長久的研究與無數的實驗，作者發現烹飪過程的每一項細節都將影響食物的口感與外觀，更大膽提出過往的傳統烹飪手法不一定能做出好吃的菜餚。超過1000張令人垂涎的全彩料理圖片及新穎的烹飪手法，在家就能成為星級主廚。連法國料理必備的荷蘭醬都能在2分鐘內輕鬆完成，簡單的番茄醬也能打造出多變而美味的各種佳餚。現在就放下訪間的傳統食譜書，一起用好科學動手打造美味食物。New York Times BestsellerA 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.
