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Samin Nosrat - Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking | Hardcover
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Samin Nosrat - Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking | Hardcover
- Regular price
- £35.06
- セール価格
- £35.06
- Regular price
-
Description
Discover the revolutionary method for mastering good cooking through the four essential elements: Salt, Fat, Acid, and Heat. Inspired by Samin Nosrat's experience cooking at Chez Panisse, this book teaches you how to trust your instincts and create delicious meals with any ingredients.
This title is the basis for the hit Netflix documentary series and is a New York Times bestseller and WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018.
Key Features/Benefits- Master the four fundamental variables of cooking: Salt, Fat, Acid, and Heat.
- Learn how to use salt to amplify flavor and acid to balance it.
- Understand how fat contributes flavor, binds ingredients, and affects texture (creamy, flaky, crispy).
- Master heat as the element of transformation to ensure food cooks evenly.
- Includes a canon of 100 essential recipes and dozens of variations.
- Authored by chef and food writer Samin Nosrat, who was named to the Time 100 list in 2019.
- Author: Samin Nosrat
- Contributor: Michael Pollan (introduction), Wendy MacNaughton (illustrator)
- Binding: Hardcover
- Language: English
- Print Length: 480 pages
- Publication Date: August 29, 2017
- ISBN-10: 1782112308
- ISBN-13: 978-1782112303
- Dimensions: 19.5 x 4.2 x 24 cm
- Weight: 1.5 kg (1500g)
Whether you aim to perfectly balance a vinaigrette or braise tender stews, this book provides the skills to cook instinctively by understanding the core principles that govern all successful dishes.
EAN:
9781782112303
Release Date: 2017-08-29
From the Manufacturer
Master the four elements of good cooking
Salt's primary role in cooking is to amplify flavour. That doesn't mean you should simply use more salt – it means you can learn how to use salt better.
Fat can contribute flavour to a dish, but it can also bind other ingredients, it can used as a cooking medium to heat or cook food, and it can affect the texture of a dish, making it creamy, flaky, crispy...
If salt enhances flavours, acid balances them – it can give a pleasing counterpoint not just to sugar in your food but also to salt, fat, bitterness and starch.
Heat is the element of transformation: using it well means knowing how different foods react to it, and using it so that the surface of your food and its interior are done cooking at the same time.
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