Book
Salt, fat, acid, heat : mastering the elements of good cooking / by Samin Nosrat and art by Wendy MacNaughton with a foreword by Michael Pollan.
Record details
- ISBN: 9781476753836 (hardcover)
- Physical Description: 469 pages : illustrations (chiefly colour) ; 24 cm
- Edition: First Simon & Schuster hardcover edition.
- Publisher: New York : Simon & Schuster, 2017.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references and index. |
Search for related items by subject
| Subject: | Cooking. |
| Genre: | Cookbooks. |
- Baker & Taylor
A master class in cooking distills decades of professional experience into four elements: salt, fat, acid, and heat, which when properly applied in the kitchen will produce delicious meals, and includes recipes to put the lessons into practice. - Baker & Taylor
A first book by the acclaimed chef from New York's Chez Panisse distills decades of professional experience into four simple elements that if properly applied can lead to better results in the kitchen, in a reference complemented by 100 essential remedies and dozens of variations. - Simon and Schuster
âSalt, Fat, Acid, Heat will make you a better cookâ (Bon Apetit). Millions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called âthe next Julia Child.â
Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elementsâfrom the woman declared âAmericaâs next great cooking teacherâ by Alice Waters.
Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial New York Times bestseller! Inspiration for the popular Netflix series!
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elementsâSalt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of foodâand anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
Echoing Saminâs own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipesâand dozens of variationsâto put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.
Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook youâll ever need.
With a foreword by Michael Pollan.
*Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*
