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

Format:

Book

Author/Creator:

Nosrat, Samin, author.

Language:

English

Subjects (All):

Cooking.

COOKING--Methods--General.

COOKING--Specific Ingredients--General.

COOKING--Reference.

Local Subjects:

COOKING--Methods--General.

COOKING--Specific Ingredients--General.

COOKING--Reference.

Genre:

Cookbooks.

Physical Description:

469 pages ; 24 cm

Edition:

First Simon & Schuster hardcover edition.

Place of Publication:

New York : Simon & Schuster, 2017.

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.

Contents:

Machine generated contents note: pt. ONE The Four Elements of Good Cooking

Salt

Fat

Acid

Heat

What to Cook

pt. 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.

Notes:

Includes bibliographical references (pages 441-444) and index.

Other Format:

Online version: Nosrat, Samin, author. Salt, fat, acid, heat

ISBN:

9781476753836

1476753830

9781476753843

1476753849

OCLC:

952647644

Publisher Number:

9781476753836