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在这个横截面上，你可以看到搅拌器和磁控管，还有一袋爆米花(每粒玉米粒都被精心地粘在一起)。
瑞恩·马修·史密斯J. Kenji Lopez-Alt毫无疑问，今年的詹姆斯·比尔德新闻奖年度最佳烹饪书奖的得主是现代烹饪这本2400页的大书对厨师和食品科学家在过去几十年里开发的许多技术进行了分类和编纂。这是一本开创性的、美丽的书(呃，一套5本书，也就是说)震惊了整个厨师界(不仅仅是因为它的价格超过400美元)。
去年，我们有幸看到了幕后的实验室，在那里，一群厨师、研究人员、作家和摄影师为这本书工作了多年。现在似乎是时候重拾旧的幻灯片了，它提供了一些食物和技术的独特视角。
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Modernist Cuisine, the 2,400 page tome that catalogued and codified many of the techniques that chefs and food scientists have developed over the last few decades. Last year we were fortunate enough to get a look behind the scenes at the labs where a team of cooks, researchers, writers, and photographers worked for years to produce the book. Now seems like a good time to dust off that old slideshow which offers a unique look at some of the food and techniques that went it it." data-title="Behind the Scenes at James Beard Best Cookbook Winner Modernist Cuisine's Cooking Lab" data-tracking-container="true">-
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