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Salt, fat, acid, heat : mastering the elements of good cooking / by Samin Nosrat and art by Wendy MacNaughton ; with a foreword by Michael Pollan.

By: Nosrat, Samin [author.].
Contributor(s): MacNaughton, Wendy [illustrator.] | Pollan, Michael [writer of foreword.].
Material type: materialTypeLabelBookPublisher: New York : Simon & Schuster, 2017Copyright date: �2017Edition: First Simon & Schuster hardcover edition.Description: 469 pages : color illustrations ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781476753836; 1476753830; 9781476753843; 1476753849.Subject(s): Cooking | CookingGenre/Form: Cookbooks. | Cookbooks. | Cookbooks.Additional physical formats: Online version:: Salt, fat, acid, heatDDC classification: 641.5
Contents:
How to use this book -- pt. I: the four elements of good cooking : Salt ; Fat ; Acid ; Heat ; What to cook -- pt. II: Recipes and recommendations : Kitchen basics ; Recipes: Salads, Dressings, Vegetables, Stock and soups, Beans, grains, and pasta; Eggs, Fish, Thirteen ways of looking at a chicken, Meat; Sauces, Butter-and-flour doughs, Sweets ; Cooking lessons ; Suggested menus ; Tips for further reading.
Summary: Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. -- adapted from introduction.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Four-week, one renewal Four-week, one renewal Butte Public Library
STACKS
Nonfiction 641.5 NOS (Browse shelf) Available 2089100146213
Total holds: 0

Includes bibliographical references and index.

How to use this book -- pt. I: the four elements of good cooking : Salt ; Fat ; Acid ; Heat ; What to cook -- pt. II: Recipes and recommendations : Kitchen basics ; Recipes: Salads, Dressings, Vegetables, Stock and soups, Beans, grains, and pasta; Eggs, Fish, Thirteen ways of looking at a chicken, Meat; Sauces, Butter-and-flour doughs, Sweets ; Cooking lessons ; Suggested menus ; Tips for further reading.

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. -- adapted from introduction.

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Salt, fat, acid, heat : by Nosrat, Samin,
Salt, fat, acid, heat : by Nosrat, Samin,

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