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熱搜： 漫畫少年學墨菲定律、 電影與文化冷戰、 Sad Trombone、 雷驤、 佛法是科學的終極典範、 新譯六祖壇經、 DragonMasters 1-23 、 新基本小六法

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鹽，脂，酸，熱：製造美味的新科學（簡體書）
滿額折
1.

鹽，脂，酸，熱：製造美味的新科學（簡體書）

作者：(美)薩明‧諾斯拉特; (美)溫迪‧麥克諾頓  出版社：中信出版社  出版日：2023/10/13 裝訂：平裝
【內容簡介】 本書為讀者揭開廚藝技法四大關鍵元素的神秘面紗，介紹輕鬆易懂的廚房科學、實用的料理技巧，還有幫助循序漸進練習四大要素的100道必備食譜，加上數十種延伸變化。你將能從千變萬化的色拉與油醋醬、蔬菜料理、香氣飽滿的高湯與湯品、意大利面五大家族、口感豐潤的燉肉，以及鬆軟可口的各式糕點之間，細細體會鹽、油、酸、熱如何交織出豐富迷人的層次。身為專業主廚的作者將告訴你，頂級料理是怎麼做出來的，又為什麼讓人垂涎三尺。跟著她的腳步彷佛親身走進星級餐廳的廚房體驗料理，不論你置身家中或在專業廚房，都能表現新鮮食材的豐富內涵。她的食譜就像是樂譜，融會貫通之後你也能即興發揮，變化出自己的獨特風味。一般人跟著食譜學做菜，最困擾的就是搞不清楚適量到底是多少、或吃起來總覺得少了一味，到底問題出在哪裡？本書將讓你在廚房中信心滿滿地做出更好的決定、找到明確的方向，無論使用任何材料、在任何地點、時間，都可端出讓人意猶未盡、難以忘懷的美味。
定價：648 元， 優惠價：87 564
庫存：2
鹽、油、酸、熱：融會貫通廚藝四大元素，建立屬於你的料理之道
75折
2.

鹽、油、酸、熱：融會貫通廚藝四大元素，建立屬於你的料理之道

作者：莎敏.納斯瑞特-作; 溫蒂.麥克諾頓-繪  出版社：積木文化  出版日：2018/09/04 裝訂：平裝
【專業推薦】《雜食者的兩難》（The Omnivores Dilemma）作者麥可．波倫（Michael Pollen）專文推薦《食滋味》（The Art of Simple Food）作者愛麗絲．華特斯（Alice Waters）《耶路撒冷》（Jerusalem）作者尤坦．奧圖蘭吉（Yotam Ottolenghi）《A Girl and Her Pig》作者、米其林二星主廚艾波．布倫費爾德（A
特殊書展B1
定價：1280 元， 優惠價：75 960
庫存：1
The Elements of Cooking ─ Translating the Chef's Craft for Every Kitchen
滿額折
3.

The Elements of Cooking ─ Translating the Chef's Craft for Every Kitchen

作者：Michael Ruhlman; Anthony Bourdain (INT)  出版社：Scribner  出版日：2007/11/06 裝訂：精裝
Americans are on a roll in the kitchen -- we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great?Modeled on Strunk and White's The Elements of
定價：840 元， 優惠價：79 664
無庫存，下單後進貨(到貨天數約30-45天)
The Elements of Cooking ─ Translating the Chef's Craft for Every Kitchen
滿額折
4.

The Elements of Cooking ─ Translating the Chef's Craft for Every Kitchen

作者：Michael Ruhlman; Anthony Bourdain (INT)  出版社：Scribner  出版日：2010/05/04 裝訂：平裝
Award-winning writer Michael Ruhlman's critically-lauded, opinionated and practical guide for anyone looking to perfect their culinary skills.
定價：595 元， 優惠價：79 470
無庫存，下單後進貨(到貨天數約30-45天)
Ingredient: the True Elements of Cooking
滿額折
5.

Ingredient: the True Elements of Cooking

作者：Ali Bouzari  出版社：William Collins UK  出版日：2016/10/20 裝訂：精裝
There are ingredients, and then there are Ingredients. An ingredient is what we're used to thinking about in the kitchen - things like tomatoes, tofu or thyme. An Ingredient is what those things are m
定價：1375 元， 優惠價：79 1086
無庫存，下單後進貨(到貨天數約45-60天)
Cooking Techniques Books: Mastering the elements of good cooking Techniques
6.

Cooking Techniques Books: Mastering the elements of good cooking Techniques

作者：Precious Peter  出版社：Independently published  出版日：2023/04/22 裝訂：平裝
定價：1422 元， 優惠價：1 1422
無庫存，下單後進貨(到貨天數約30-45天)
Salt, Fat, Acid, Heat ─ Mastering the Elements of Good Cooking
滿額折
7.

Salt, Fat, Acid, Heat ─ Mastering the Elements of Good Cooking

作者：Samin Nosrat; Wendy Macnaughton (ILT)  出版社：Simon & Schuster  出版日：2017/04/04 裝訂：精裝
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.
定價：1400 元， 優惠價：79 1106
海外有庫存，下單後進貨(到貨天數約30個工作天)
Summary of Salt, Fat, Acid, Heat：Mastering the Elements of Good Cooking by Samin Nosrat: Conversation Starters
95折
8.

Summary of Salt, Fat, Acid, Heat：Mastering the Elements of Good Cooking by Samin Nosrat: Conversation Starters

作者：Paul Adams ; Bookhabits  出版社：Blurb  出版日：2019/01/09 裝訂：平裝
定價：632 元， 優惠價：95 600
無庫存，下單後進貨(到貨天數約45-60天)
The Elements Of Good Cooking: How To Cook Delicious Meals With Any Ingredients
9.

The Elements Of Good Cooking: How To Cook Delicious Meals With Any Ingredients

作者：Rodriguez Antonio  出版社：Independently published  出版日：2022/02/26 裝訂：平裝
定價：280 元， 優惠價：1 280
無庫存，下單後進貨(到貨天數約30-45天)
Half Baked Harvest Cookbook: Salt, grease, sour, heat, master the elements of good cooking, recipes recreated from your movies and TV shows
滿額折
10.

Half Baked Harvest Cookbook: Salt, grease, sour, heat, master the elements of good cooking, recipes recreated from your movies and TV shows

作者：Nicol Rodari  出版社：Lightning Source Inc  出版日：2021/03/08 裝訂：平裝
定價：838 元， 優惠價：1 838
無庫存，下單後進貨(到貨天數約30-45天)
Half Baked Harvest Cookbook: Salt, grease, sour, heat, master the elements of good cooking, recipes recreated from your movies and TV shows
滿額折
11.

Half Baked Harvest Cookbook: Salt, grease, sour, heat, master the elements of good cooking, recipes recreated from your movies and TV shows

作者：Nicol Rodari  出版社：Lightning Source Inc  出版日：2021/03/08 裝訂：精裝
定價：1188 元， 優惠價：1 1188
無庫存，下單後進貨(到貨天數約30-45天)
Essentials of Mediterranean Cooking
滿額折
12.

Essentials of Mediterranean Cooking

作者：Williams Sonoma (COR); Chuck Williams (EDT); Bill Bettencourt (PHT)  出版社：Little Brown & Co  出版日：2008/10/01 裝訂：精裝
Essentials of Mediterranean Cooking begins with an overview of the rich history of the region and the many elements that have come together to create one of the world’s first—and best—fusion cuisines.
定價：1223 元， 優惠價：79 966
無庫存，下單後進貨(到貨天數約30-45天)
Morimoto ─ The New Art of Japanese Cooking
滿額折
13.

Morimoto ─ The New Art of Japanese Cooking

作者：Masaharu Morimoto  出版社：Dk Pub  出版日：2007/08/20 裝訂：精裝
The renowned Japanese Iron Chef introduces his trademark global cuisine, which blends Japanese color combinations and aromas with such multicultural elements as traditional Chinese spices, simple Ital
定價：1400 元， 優惠價：79 1106
無庫存，下單後進貨(到貨天數約30-45天)
Wild Rice ─ An Essential Guide to Cooking, History, and Harvesting
滿額折
14.

Wild Rice ─ An Essential Guide to Cooking, History, and Harvesting

作者：Susan Carol Hauser  出版社：Perseus Distribution Services  出版日：2014/10/07 裝訂：平裝
The Ojibwe people call wild rice ?mahnomen,” the good berry. Wild Rice elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide t
定價：523 元， 優惠價：1 523
無庫存，下單後進貨(到貨天數約30-45天)
Cooking, Cuisine and Class：A Study in Comparative Sociology
90折
15.

Cooking, Cuisine and Class：A Study in Comparative Sociology

作者：Jack Goody  出版社：Cambridge Univ Pr  出版日：1982/06/24 裝訂：平裝
The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he rela
定價：1624 元， 優惠價：9 1462
無庫存，下單後進貨(到貨天數約45-60天)
Lidia's Commonsense Italian Cooking ─ 150 Delicious and Simple Recipes Anyone Can Master
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16.

Lidia's Commonsense Italian Cooking ─ 150 Delicious and Simple Recipes Anyone Can Master

作者：Lidia Matticchio Bastianich; Tanya Bastianich Manuali  出版社：Random House Inc  出版日：2013/10/15 裝訂：精裝
In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements
定價：1313 元， 優惠價：79 1037
無庫存，下單後進貨(到貨天數約30-45天)
The Pressure Cooker Cookbook ― 100 Amazing Recipes for the Time-pressure Cook
滿額折
17.

The Pressure Cooker Cookbook ― 100 Amazing Recipes for the Time-pressure Cook

作者：Gina Steer; Leeann Moreau (EDT)  出版社：Chartwell Books  出版日：2018/02/09 裝訂：精裝
Pressure cooking is fast and furious, allowing you to cook various elements of your meal at the same time. It is a quick and easy method with no end to the great dishes that can be created liter
定價：600 元， 優惠價：79 474
無庫存，下單後進貨(到貨天數約30-45天)
Culinary Culture in Colonial India ― A Cosmopolitan Platter and the Middle-class
18.

Culinary Culture in Colonial India ― A Cosmopolitan Platter and the Middle-class

作者：Utsa Ray  出版社：Cambridge Univ Pr  出版日：2015/01/31 裝訂：精裝
This book utilizes cuisine to understand the construction of the colonial middle class in Bengal who indigenized new culinary experiences as a result of colonial modernity. This process of indigenization developed certain social practices, including imagination of the act of cooking as a classic feminine act and the domestic kitchen as a sacred space. The process of indigenization was an aesthetic choice that was imbricated in the upper caste and patriarchal agenda of the middle-class social reform. However, in these acts of imagination, there were important elements of continuity from the pre-colonial times. The book establishes the fact that Bengali cuisine cannot be labeled as indigenist although it never became widely commercialized. The point was to cosmopolitanize the domestic and yet keep its tag of 'Bengaliness'. The resultant cuisine was hybrid, in many senses like its makers.
無法訂購
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02-25006600[分機130、131]。
Defiant Maids and Stubborn Farmers:Tradition and Invention in Mende Story Performance
90折
19.

Defiant Maids and Stubborn Farmers:Tradition and Invention in Mende Story Performance

作者：Donald J. Cosentino  出版社：Cambridge Univ Pr  出版日：2009/03/19 裝訂：平裝
The domei is a popular narrative art form among the Mende people of Sierra Leone. Although it is a traditional form, the narratives are not remembered or retold, but on each occasion the performers recreate out of a common stock of characters and plots domeisia, which are singular and sometimes brilliant expressions of a singular, and often brilliant, culture. In this book Donald Cosentino presents a large selection of these narratives, as he collected them in dramatic performance on the verandahs and around the cooking fires of a Mende village. The domei is told to please, and Dr Cosentino details the various elements that constitute the pleasure of an oral performance. But beneath the surface glitter of these ironic, horrifying, bawdy and haunting narrative performances, there is an intellectual hardness of argument and debate which shines through the domeisia included here. Dominating these performances, and emblematic of the entire artistic tradition, are the 'everywoman' figure of
定價：1624 元， 優惠價：9 1462
無庫存，下單後進貨(到貨天數約45-60天)
Human Evolution Beyond Biology and Culture ― Evolutionary Social, Environmental and Policy Sciences
20.

Human Evolution Beyond Biology and Culture ― Evolutionary Social, Environmental and Policy Sciences

作者：Jeroen C. J. M. van den Bergh  出版社：Cambridge Univ Pr  出版日：2018/11/30 裝訂：精裝
Both natural and cultural selection played an important role in shaping human evolution. Since cultural change can itself be regarded as evolutionary, a process of gene-culture coevolution is operative. The study of human evolution - in past, present and future - is therefore not restricted to biology. An inclusive comprehension of human evolution relies on integrating insights about cultural, economic and technological evolution with relevant elements of evolutionary biology. In addition, proximate causes and effects of cultures need to be added to the picture - issues which are at the forefront of social sciences like anthropology, economics, geography and innovation studies. This book highlights discussions on the many topics to which such generalised evolutionary thought has been applied: the arts, the brain, climate change, cooking, criminality, environmental problems, futurism, gender issues, group processes, humour, industrial dynamics, institutions, languages, medicine, music,
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02-25006600[分機130、131]。
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