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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Nosrat, Samin
 
cover
ISBN-10 :  1476753830
ISBN-13 :  9781476753836
Publisher :  Simon & Schuster
Pub Date :  April 2017
Pages :  480
Binding :  Hardcover
   
List Price :  $ 35.00
Availability :  Out Of Stock
   
Description
Now a Netflix series!

New York TimesBestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards

Namedone of the Best Books of 2017 by: NPR, BuzzFeed,TheAtlantic,TheWashington 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 ofThe Joy of CookingandHow to Cook EverythingcomesSalt, 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, Heatwill 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, Heatimmediately 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, Heatwill 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.Salt, 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?”

I associated salt with the beach, where I spent my childhood seasoned with it. There were the endless hours in the Pacific, swallowing mouthful after mouthful of ocean water when I misjudged the waves. Tidepooling at twilight, my friends and I often fell victim to the saltwater spray while we poked at anemones. And my brothers, chasing me on the sand with giant kelp, would tickle and taunt me with its salty, otherworldly tassels whenever they caught up to me.

Maman always kept our swimsuits in the back of our blue Volvo station wagon, because the beach was always where we wanted to be. She was deft with the umbrella and blankets, setting them up while she shooed the three of us into the sea.

We’d stay in the water until we were starving,
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