Salt, fat, acid, heat : mastering the elements of good cooking / by Samin Nosrat and art by Wendy MacNaughton ; with a foreword by Michael Pollan.
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...
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| Language: | English |
| Published: |
New York :
Simon & Schuster,
2017.
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| Edition: | First Simon & Schuster hardcover edition. |
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| Local Note: |
MSU: The material is stored offsite in Remote Storage. Please contact Special Collections 3 working days in advance if you wish to use it. |
| Physical Description: | 469 pages : color illustrations ; 24 cm |
| Format: | Book |
Contents:
- How to use this book
- Part one : The four elements of good cooking : Salt ; Fat ; Acid ; Heat ; What to cook
- Part 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 ; Cooking lessons ; Suggested menus ; Tips for further reading.