Salt, fat, acid, heat : mastering the elements of good cooking
Record details
- ISBN: 1476753849
- ISBN: 9781476753843
- ISBN: 1476753830
- ISBN: 9781476753836
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Physical Description:
462 pages : color illustrations ; 24 cm
print - Edition: First Simon & Schuster hardcover edition.
- Publisher: New York : Simon & Schuster, 2017.
- Copyright: ©2017
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references (pages 441-444) and index. |
Formatted Contents Note: | Foreword -- Introduction -- How to use this book -- Part one: the four elements of good cooking. Salt -- Fat -- Acid -- Heat -- What to cook -- Part two: 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. |
Search for related items by subject
Subject: | Cooking Cooking |
Genre: | Cookbooks. Cookbooks. |
Other Formats and Editions
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Homer Public Library | 641.5 NOS (Text) | 000140067 | Nonfiction | Available | - |