Description
Discover the transformative culinary philosophy in 'Salt, Fat, Acid, Heat' by renowned chef and writer Samin Nosrat. This essential cookbook introduces you to the foundational elements of cooking that can elevate any dish: Salt to enhance flavor, Fat to deliver richness, Acid to balance flavors, and Heat to deliver the perfect texture. This new approach empowers home cooks and professionals alike, making dishes from roasted vegetables to flaky pastries accessible and delightful.
Samin's journey from novice to award-winning chef unfolds through compelling narratives and practical advice, making complex kitchen techniques approachable for everyone. With over 480 pages of beautifully illustrated walkthroughs and 100 essential recipes, this book demystifies culinary science, allowing you to explore and create delicious meals using any ingredients you have on hand.
Perfect for those looking to boost their kitchen skills, 'Salt, Fat, Acid, Heat' fosters confidence in cooking and inspires creativity in meal preparation. Whether you're whipping up a quick dinner or planning an elaborate feast, this book is your guide to mastering the art of flavor and texture, ensuring mouthwatering results every time. Learn to make bright vinaigrettes, caramelized vegetables, and perfectly balanced dishes all while having fun in the kitchen!
Condition: BRAND NEW
ISBN: 9781782112303
Year: 2017
Publisher: A&U Canongate
Pages: 480
Delivery information: Enjoy fast shipping options and have your very own copy of 'Salt, Fat, Acid, Heat' delivered to your doorstep for an enriching culinary experience today!
Condition: BRAND NEW
ISBN: 9781782112303
Year: 2017
Publisher: A&U Canongate
Pages: 480
Description:
In the tradition of The Joy of Cooking 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. While cooking at Chez Panisse at the start of her career, Samin Nosrat had noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
Master the use of these four elements-Salt, which enhances flavour; Fat, which delivers flavour and generates texture; Acid, which balances flavour; 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 do
Samin's journey from novice to award-winning chef unfolds through compelling narratives and practical advice, making complex kitchen techniques approachable for everyone. With over 480 pages of beautifully illustrated walkthroughs and 100 essential recipes, this book demystifies culinary science, allowing you to explore and create delicious meals using any ingredients you have on hand.
Perfect for those looking to boost their kitchen skills, 'Salt, Fat, Acid, Heat' fosters confidence in cooking and inspires creativity in meal preparation. Whether you're whipping up a quick dinner or planning an elaborate feast, this book is your guide to mastering the art of flavor and texture, ensuring mouthwatering results every time. Learn to make bright vinaigrettes, caramelized vegetables, and perfectly balanced dishes all while having fun in the kitchen!
Condition: BRAND NEW
ISBN: 9781782112303
Year: 2017
Publisher: A&U Canongate
Pages: 480
Delivery information: Enjoy fast shipping options and have your very own copy of 'Salt, Fat, Acid, Heat' delivered to your doorstep for an enriching culinary experience today!
Condition: BRAND NEW
ISBN: 9781782112303
Year: 2017
Publisher: A&U Canongate
Pages: 480
Description:
In the tradition of The Joy of Cooking 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. While cooking at Chez Panisse at the start of her career, Samin Nosrat had noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
Master the use of these four elements-Salt, which enhances flavour; Fat, which delivers flavour and generates texture; Acid, which balances flavour; 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 do