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Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

By (author) Samin Nosrat
Illustrated by Wendy MacNaughton
Introduction by Michael Pollan
Format: Hardback
Publisher: Canongate Books Ltd, Edinburgh, United Kingdom
Published: 29th Aug 2017
Dimensions: w 180mm h 238mm d 43mm
Weight: 1495g
ISBN-10: 1782112308
ISBN-13: 9781782112303
Barcode No: 9781782112303
Synopsis
While cooking at Chez Panisse at the start of her career, Samin Nosrat 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.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.

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Samin Nosrat has managed to summarize the huge and complex subject of how we should be cooking in just four words: 'salt, fat, acid, heat.' Everyone will be hugely impressed -- YOTAM OTTOLENGHI This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy -- ALICE WATERS An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out * * New York Times * * Funny and beautifully illustrated, this book will change the way you cook * * BBC Good Food * * A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it -- APRIL BLOOMFIELD Samin delves into the science of cooking in an easily digestible way and suddenly makes sense of the instructions you've been blindly following in the kitchen your entire life . . . Just about everything you could want to know about cooking is in this book * * Cate in the Kitchen * * A guide to handling the essential elements you need to master to be an excellent cook . . . Expect to learn something * * Universe * *