Salt, fat, acid, heat : mastering the elements of good cooking /
Nosrat, Samin
Salt, fat, acid, heat : mastering the elements of good cooking / Mastering the elements of good cooking by Samin Nosrat ; and art by Wendy MacNaughton ; with a foreword by Michael Pollan. - First Simon & Schuster hardcover edition April 2017. - 462 pages : colour illustrations ; 24 cm
Includes bibliographical references (pages 441-444) and index.
Foreword -- Introduction -- How to use this book -- Part one: the four elements of good cooking -- Salt -- Fat -- Acid ; Heat ; What to cook -- Part two: recipes and recommendations -- Kitchen basics -- Recipes -- Salads -- Dressings -- Vegetables -- Stock and soups -- Beans, grains, and pasta -- Eggs -- Fish -- Thirteen ways of looking at a chicken -- Meat -- Sauces -- Butter-and-flour doughs -- Sweets -- Cooking lessons -- Suggested menus -- Tips for further reading.
"Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should."--
9781476753836 1476753830
2016040649
Cooking.
Cookbooks.
TX651 / .N66 2017
641.5
Salt, fat, acid, heat : mastering the elements of good cooking / Mastering the elements of good cooking by Samin Nosrat ; and art by Wendy MacNaughton ; with a foreword by Michael Pollan. - First Simon & Schuster hardcover edition April 2017. - 462 pages : colour illustrations ; 24 cm
Includes bibliographical references (pages 441-444) and index.
Foreword -- Introduction -- How to use this book -- Part one: the four elements of good cooking -- Salt -- Fat -- Acid ; Heat ; What to cook -- Part two: recipes and recommendations -- Kitchen basics -- Recipes -- Salads -- Dressings -- Vegetables -- Stock and soups -- Beans, grains, and pasta -- Eggs -- Fish -- Thirteen ways of looking at a chicken -- Meat -- Sauces -- Butter-and-flour doughs -- Sweets -- Cooking lessons -- Suggested menus -- Tips for further reading.
"Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should."--
9781476753836 1476753830
2016040649
Cooking.
Cookbooks.
TX651 / .N66 2017
641.5