Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

$38 $17

  • Publisher ‏ : ‎ Simon and Schuster; 4th edition (April 25, 2017)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 480 pages
  • ISBN-10 ‏ : ‎ 1476753830
  • ISBN-13 ‏ : ‎ 978-1476753836
  • Item Weight ‏ : ‎ 2.76 pounds
  • Dimensions ‏ : ‎ 7.38 x 1.4 x 9.13 inches

Description

Now a Netflix series!

Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards, this book is a New York Times bestseller.

NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and others named it one of the best books of 2017.

A visionary new master class in cooking from the woman Alice Waters dubbed “America’s next great cooking teacher,” distilling decades of professional experience into just four simple elements.

Salt, Fat, Acid, Heat is an ambitious new approach to cooking by a major new culinary voice, following in the footsteps of The Joy of Cooking and How to Cook Everything. Using her revolutionary, yet simple, philosophy, chef and author Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook.Anything you cook will be delicious if you master the use of just four elements: salt, which enhances flavor; fat, which delivers flavor and generates texture; acid, which balances flavor; and heat, which ultimately determines the texture of food.Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time by explaining the hows and whys of good cooking.

Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens, emulating Samin’s own journey from culinary novice to award-winning chef. Samin demystifies the four elements of good cooking for everyone with a charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science.Put the lessons into practice by making bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs from the canon of 100 essential recipes—and dozens of variations.

Salt, Fat, Acid, Heat will be your kitchen compass, with 150 illustrations and infographics by renowned illustrator Wendy MacNaughton that reveal an atlas to the world of flavor. It may be the last cookbook you’ll ever need, as it’s destined to become a classic.

With a foreword by Michael Pollan.

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