Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (PDF Book)
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Author(s): Nosrat, Samin
Publisher: Simon & Schuster, Year: 2017
New York Bestseller and Winner of the 2018 James Beard Award for Best Cookbook and ICAP Cookbook Awards
One of the best books for 2017 is NPR, BuzzFeed, TheAtlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Munchies Deputy, Elle.com, Glamor, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times , Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.
A new masterpiece in culinary industry exchanges professional experiences in just four simple elements, from the woman who announced "The Next Great Cooking Teacher in America" by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everythingcomes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. 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 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-and 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.
Reiterating Saman's special journey from culinary novice to the award-winning chef, Salt, Fat Acid, Heat fills the gap directly between home kitchens and kitchens. Through the fascinating narration, illustrated explanations, and a light approach to kitchen science, Samin removes mystery about the four elements of good cooking for all. Refer to the 100-basic law - and dozens of variations - to put the lessons into action and give bright, balanced decorations, very sweet grilled vegetables, soft meats and light pastries.
Featuring 150 illustrations and graphs featuring an atlas of the world of flavor by renowned painter Wendy McNaughton, salt, fat, acids, and heat will be the compass in the kitchen. It may be the last cookbook you'll ever need.
Publisher: Simon & Schuster, Year: 2017
New York Bestseller and Winner of the 2018 James Beard Award for Best Cookbook and ICAP Cookbook Awards
One of the best books for 2017 is NPR, BuzzFeed, TheAtlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Munchies Deputy, Elle.com, Glamor, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times , Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.
A new masterpiece in culinary industry exchanges professional experiences in just four simple elements, from the woman who announced "The Next Great Cooking Teacher in America" by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everythingcomes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. 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 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-and 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.
Reiterating Saman's special journey from culinary novice to the award-winning chef, Salt, Fat Acid, Heat fills the gap directly between home kitchens and kitchens. Through the fascinating narration, illustrated explanations, and a light approach to kitchen science, Samin removes mystery about the four elements of good cooking for all. Refer to the 100-basic law - and dozens of variations - to put the lessons into action and give bright, balanced decorations, very sweet grilled vegetables, soft meats and light pastries.
Featuring 150 illustrations and graphs featuring an atlas of the world of flavor by renowned painter Wendy McNaughton, salt, fat, acids, and heat will be the compass in the kitchen. It may be the last cookbook you'll ever need.