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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
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Price: 18.99$

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Condition:

Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the seller’s
Publication Year: 2017
Format: Hardcover Language: English
Subject: Food & Wine ISBN:

9781476753836

Product Details

Synopsis
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.” New York Times Bestseller 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 flav√ Fat, which delivers flavor and generates texture; Acid, which balances flav√ 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 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 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 you’ll ever need. With a foreword by Michael Pollan.

Product Identifiers
ISBN-10 1476753830
ISBN-13 9781476753836
eBay Product ID (ePID) 228475141

Key Details
Author Samin Nosrat
Number Of Pages 480 pages
Format Hardcover
Publication Date 2017-04-25
Language English
Publisher Simon & Schuster
Publication Year 2017

Additional Details
Copyright Date 2017
Illustrated Yes

Dimensions
Weight 44.9 Oz
Height 1.5 In.
Width 7.4 In.
Length 9.1 In.

Target Audience
Group Trade

Classification Method
LCCN 2016-040649
LC Classification Number TX651.N66 2017
Dewey Decimal 641.5
Dewey Edition 23

Contributors
Foreword by Michael Pollan
Illustrated by Wendy MacNaughton

Reviews
” Salt, Fat, Acid, Heat is a wildly informative, new-generation, culinary resource. Samin Nosrat’s wealth of experience comes together here in a pitch perfect combination of charm, narrative, straight-talk, illustration, and inspiration. Ticking all the boxes for new and seasoned cooks alike, this book meets you wherever you are in the kitchen, in all the right ways.” “A cookbook that will make you a better cook…with helpful, charming illustrations from artist Wendy MacNaughton.” “All you need to master the kitchen are the four elements laid out in this Joyfully illustrated book’s title. Nosrat, who’s been called ‘America’s next great cooking teacher’by Alice Waters and taught Michael Pollan how to cook, is a more than trustworthy instructor.” “As Nosrat understands, the elements of good cooking couldn’t be simpler. Success in the kitchen depends on just four elements: salt, fat, acid, and heat…Culinary students and serious home cooks can discover from both text and drawings how to succeed through fundamentals of their craft.” “By mastering “the four notes of the culinary scale,” Nosrat enthusiastically guarantees that “you can become not only a good cook, but a great one.” Playful illustrations by Wendy MacNaughton transform what might read like a culinary-school textbook into a fun and approachable guide.” “California chef Samin Nosrat explains how these four elements affect everything we cook and eat, then rewards faithful science students with recipes for a perfectly balanced Caesar salad, a flaky pie crust, and fall-off-the-bone braised beef.” “Ever wish an acclaimed, professional chef would reveal the building blocks of great cooking? Well, here you have it. Chef and writer Samin Nosrat got her culinary start at Chez Panisse restaurant and has schooled scores of people, including author Michael Pollan, on how to cook. Now she’s distilling her approach for us all.” “Hundreds of cookbooks are published each year. Some are good. Others are exceptional. A few are essential. Samin Nosrat just published “Salt Fat Acid Heat — Mastering the Elements of Good Cooking” and I daresay this one is essential…That’s the fabulous thing about this book — it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. It is possible to learn how to cook great food…This book is bound to become an indispensable addition to cookbook shelves throughout America.” “In the days after reading Samin Nosrat’s new book, Salt, Fat, Acid, Heat, eating felt like a new adventure…And when it came time to cook simple meals, the raw carrots and greens in my fridge looked less intimidating: I had new tools to tame them…Inspiring this sense of culinary liberation was precisely Nosrat’s goal with her cookbook, which eschews formulaic recipes in favor of heartfelt stories, bits and pieces of science, and time-tested nuggets of kitchen wisdom (not to mention gorgeous and witty watercolors by the prolific Wendy MacNaughton)…boy, does Nosrat deliver.” “In this excellent, accessible cookbook, Nosrat leads readers through the cooking process… MacNaughton’s whimsical illustrations, charts, and graphs add to the experience. This exceptional debut is sure to inspire greater confidence in readers and enable them to create better meals on their own.” “Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why… Make room on the bedside table–and the countertop.” “Most cookbooks are filled with recipes, with or without a central theme. That’s what a cookbook is for, right? A recent batch of cookbooks…have turned this notion on its ear, aiming, instead, to better prepare home cooks to build weekly menus and avoid food waste…the best book to come out of this new trend is, to my mind, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by chef Samin Nosrat, with whimsical illustrations by Wendy MacNaughton. The book tackles each topic in its title in turn, showing how they contribute to great cooking, then offers experiments, recipes, and other ways to apply your new knowledge. It’s not just a good cookbook; it’s a good book, period.” “My favorite metacookbook…[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place…This is the book of cooking grammar that so many novices would benefit from… Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton…Nosrat’s book would be of value both to people who don’t consider themselves cooks and to people actively striving to become better ones.” “NPR once called Nosrat ‘the next Julia Child.’ Based on her first cookbook, we can see why. The Chez Panisse alum uses a simple philosophy: balancing salt, fat, acid and heat (temperature, not spice) to create a perfect finished product. But recipes aside, the illustrations alone are worth the price.” “Nosrat discovered the secret behind great cooking–not memorizing recipes, but knowing the balance among four key elements: salt, fat, acid, and heat. Nosrat invites readers to learn what it takes to master these components and take their cooking from good to great…MacNaughton’s illustrations add a touch of whimsy to the text, highlighting the techniques and skills presented in a clever manner. A fun, educational addition to all collections.” “Nosrat’s beautiful, approachable book demonstrates how these four are the only elements necessary to make delicious meals anywhere, any time.” “Rarely does a cookbook make you feel like its author is right there in the kitchen with you, teaching you not how to make recipes but how to actually cook.” “Readers learn the nitty-gritty science behind best practices, like how to correctly layer salt and how heat affects texture. Enhance your cooking while learning why it’s improving.” “The book amounts to an incredibly engaging master class that helps free you from recipes so you can improvise like a pro. Nosrat’s approach is foundational yet innovative: distilling the essence of cooking into four main concerns. With a full understanding of how each element effects flavor and texture, a home cook can easily extrapolate and apply these principles to unfamiliar ingredients or dishes and still cook with confidence…The curious cook will eventually find her copy of this book stained and dog-eared, as she consults its essential kitchen wisdom for years to come.” “This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy. Samin is one of the great teachers I know, and wins people over to cooking with real food–organic, seasonal, and alive–with her irrepressible enthusiasm and curiosity.” “Want to be not just a good cook, but a great one? Then this groundbreaking book from Samin Nosrat will help you master “the four notes of the culinary scale” giving you a whole new perspective on how you structure and create a dish.” “With 100 tempting recipes and vibrant illustrations by Wendy MacNaughton, this textbook offers insight, encouragement, and a new path to culinary mastery.” “You will become a vastly better cook. Learn to balance sweet and acid, choose between different types of fats, understand proteins and heat, etc. It’s all there for the curious, determined cook.” “[This book] will be valuable for either a beginner or a seasoned cook. Unlike similar manuals, Nosrat’s volume has hit upon a theory not only easy to remember, but also fun to learn in practice. Even more fun: the accompanying art by Wendy MacNaughton, which illustrates flavor wheels and pairing matrices.”

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