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Salt, fat, acid, heat : mastering the elements of good cooking / by Samin Nosrat ; and art by Wendy MacNaughton ; with a foreword by Michael Pollan.

By: Contributor(s): Material type: TextTextPublisher: New York : Simon & Schuster, 2017Copyright date: ©2017Edition: First Simon & Schuster hardcover edition April 2017Description: 462 pages : colour illustrations ; 24 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781476753836
  • 1476753830
Other title:
  • Mastering the elements of good cooking
Subject(s): DDC classification:
  • 641.5 23
LOC classification:
  • TX651 .N66 2017
Contents:
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.
Summary: "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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Holdings
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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