Salt, fat, acid, heat : mastering the elements of good cooking / by Samin Nosrat ; and art by Wendy MacNaughton ; with a foreword by Michael Pollan.
Material type: TextPublisher: New York : Simon & Schuster, 2017Copyright date: ©2017Edition: First Simon & Schuster hardcover edition April 2017Description: 462 pages : colour illustrations ; 24 cmContent type:- text
- still image
- unmediated
- volume
- 9781476753836
- 1476753830
- Mastering the elements of good cooking
- 641.5 23
- TX651 .N66 2017
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5 NOS (Browse shelf(Opens below)) | Available | A536687B | ||
Book | City Campus City Campus Main Collection | DISPLAY 641.5 NOS (Browse shelf(Opens below)) | Available | A536706B |
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."-- Adapted from introduction.
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