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Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking
Ranking1955inEssen und Trinken
BookHardcover
480 pages
English
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Product

Cover TextCategory : Food & Drink
Additional text"The best cooking primer since Julia Child's famous tomes."
SummaryNow 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 elementsSalt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of foodand 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 Samins 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 recipesand dozens of variationsto 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 youll ever need.
With a foreword by Michael Pollan.
Details
ISBN/GTIN978-1-4767-5383-6
Product TypeBook
BindingHardcover
Publishing year2017
Publishing date15/04/2017
Pages480 pages
LanguageEnglish
SizeWidth 198 mm, Height 242 mm, Thickness 40 mm
Weight1269 g
Illustrationss/w. Abb.
Article no.27350643
Rubrics

Content/Review

Sample TextSalt, Fat, Acid, Heat
Growing up, I thought salt belonged in a shaker at the table, and nowhere else. I never added it to food, or saw Maman add it to food. When my aunt Ziba, who had a well-documented taste for salt, sprinkled it onto her saffron rice at the table each night, my brothers and I giggled. We thought it was the strangest, funniest thing in the world. What on earth, I wondered, can salt do for food?
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Author

Samin Nosrat is a writer, teacher, and chef. Called "a go-to resource for matching the correct techniques with the best ingredients" by The New York Times, and "the next Julia Child" by NPR's All Things Considered, she's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.
Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky Peach, Bon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.