| 000 | 02544cam a2200409 i 4500 | ||
|---|---|---|---|
| 005 | 20240716071856.0 | ||
| 008 | 160913t20172017nyua b 001 0 eng d | ||
| 010 | _a 2016040649 | ||
| 011 | _aZ3950 Search: @attr 1=7 "9781476753836" | ||
| 011 | _aZ3950 Record: 10 of 14 | ||
| 020 |
_a9781476753836 _q(hardcover ; _qalk. paper) |
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| 020 |
_a1476753830 _q(hardcover ; _qalk. paper) |
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| 035 | _a(OCoLC)1242338019 | ||
| 040 |
_aOTP _beng _erda _cOTP _dOCLCO _dOCLCF _dOCLCQ _dOCLCL _dZ5A |
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| 050 | 0 | 0 |
_aTX651 _b.N66 2017 |
| 082 | 0 | 0 |
_a641.5 _223 |
| 099 | _a641.5 NOS | ||
| 100 | 1 |
_aNosrat, Samin _eauthor. _9955643 |
|
| 245 | 1 | 0 |
_aSalt, fat, acid, heat : _bmastering the elements of good cooking / _cby Samin Nosrat ; and art by Wendy MacNaughton ; with a foreword by Michael Pollan. |
| 246 | 3 | 0 | _aMastering the elements of good cooking |
| 250 | _aFirst Simon & Schuster hardcover edition April 2017. | ||
| 264 | 1 |
_aNew York : _bSimon & Schuster, _c2017. |
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| 264 | 4 | _c©2017. | |
| 300 |
_a462 pages : _bcolour illustrations ; _c24 cm |
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| 336 |
_atext _btxt _2rdacontent |
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| 336 |
_astill image _bsti _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 504 | _aIncludes bibliographical references (pages 441-444) and index. | ||
| 505 | 0 | _aForeword -- 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. | |
| 520 |
_a"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."-- _cAdapted from introduction. |
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| 650 | 0 |
_aCooking. _9341496 |
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| 651 | 7 |
_aCookbooks. _2lcgft _9370227 |
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| 700 | 1 |
_aMacNaughton, Wendy, _eillustrator. _9955645 |
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| 758 |
_ihas work: _aSalt, fat, acid, heat (Text) _1https://id.oclc.org/worldcat/entity/E39PCFwPjqVCV8xJWVmHmK43pK _4https://id.oclc.org/worldcat/ontology/hasWork |
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| 942 | _cB | ||
| 999 |
_c1929032 _d1929032 |
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