TY  - BOOK
AU  - Nosrat,Samin
AU  - MacNaughton,Wendy
AU  - Pollan,Michael
TI  - Salt, fat, acid, heat: mastering the elements of good cooking 
SN  - 1782112308
AV  - TX651 .N67 2017
U1  - 641.5 23
PY  - 2017///
CY  - Edinburgh
PB  - Canongate Books Ltd
KW  - Cooking
KW  - Cookbooks
KW  - lcgft
N1  - First published: New York, NY : Simon & Schuster; Includes bibliographical references and index; Part 1; The four elements of cooking : --; Salt --; Fat --; Acid --; Heat --; What to cook --; Part 2; Recipes and recommendations : --; Kitchen basics --; Recipes --; Cooking lessons --; Suggested menus --; Tips for further reading
N2  - "While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. With her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how. Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you'll ever need. Samin's clear, warm, and informative lessons will give you the confidence and instincts to unshackle yourself from the tyranny of following a recipe, and make you a cook for life." -- Provided by publisher
ER  -