On Food and Cooking: The Science and Lore of the Kitchen

This is the revised and expanded second edition of a book that I first published in 1984, twenty long years ago.

修订本身即历程，plot 80。

Twenty years ago the worlds of science and cooking were neatly compartmentalized.

作者作桥梁人，cast 76。

“One rotten apple spoils the barrel”: moldy fruit or vegetables should be discarded and refrigerator drawers and fruit bowls should be cleaned regularly

箴言刺点，pace 85。

Above about 25% solids, fat is too hard and brittle to roll into an even layer. Below about 15% solids, fat is too soft to work

阈值说清，prose 92。

Precut fruits and vegetables are convenient but especially susceptible to deterioration and spoilage. Cutting has two important effects.

超市物性立世界，world 94。

In 1984, canola oil and the computer mouse and compact discs were all novelties. So was the idea of inviting cooks to explore the biological and chemical insides of foods.

时代错位开门，hook 90。

These varied structures and textures depend on two key elements: the way the fat is incorporated into the dough, and the development of the flour gluten.

结构机理解释法，innov 95。

A foam is a dispersion of gas bubbles in a liquid or solid. Soufflés, bread, and the head on a glass of beer are all foams.

三相分类收束，ending 88。