Salt, fat, acid, heat : mastering the elements of good cooking / by Samin Nosrat and art by Wendy MacNaughton ; with a foreword by Michael Pollan
Book | Simon & Schuster | 2017
Available at FVTC General Collection (TX651.N67 2017)

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Description
473 pages ; 24 cm
Bibliography
Includes bibliographical references (pages 441-444) and index.
Contents
How to use this book -- Pt. I: the four elements of good cooking : Salt ; Fat ; Acid ; Heat ; What to cook -- Pt. II: 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. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. -- adapted from introduction.
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NO HOLDINGS IN WFB - 643 OTHER HOLDINGS
Other Form:
Online version: Nosrat, Samin, author. Salt, fat, acid, heat New York : Simon & Schuster, [2017] 9781476753850 (DLC) 2016055183
ISBN
1476753830 (hardcover)
9781476753836 (hardcover)
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