Description:
Now a Netflix series!
New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: 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 more.
A visionary new master class in cooking that distills decades of
professional experience into just four simple elements, from the woman
declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes 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. Echoing Samin's 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 recipes--and
dozens of variations--to put the lessons into practice and make bright,
balanced vinaigrettes, perfectly caramelized roast vegetables, tender
braised meats, and light, flaky pastry doughs. Featuring 150
illustrations and infographics that reveal an atlas to the world of
flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
For my support, download the book via the short link:
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