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Salt, fat, acid, heat mastering the elements of good cooking

Nosrat, Samin (author.). MacNaughton, Wendy, (illustrator.). Pollan, Michael, (writer of foreword.).

Available copies

  • 1 of 1 copy available at Homer Library.

Current holds

0 current holds with 1 total copy.

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Location Call Number Barcode Shelving Location Holdable? Status Due Date
Homer Public Library 641.5 NOS 000140067 Nonfiction Place on copy / volume Available -

Record details

  • ISBN: 1476753849
  • ISBN: 9781476753843
  • ISBN: 1476753830
  • ISBN: 9781476753836
  • Physical Description: 462 pages : color illustrations ; 24 cm
  • Edition: First Simon & Schuster hardcover edition.
  • Publisher: New York : Simon & Schuster, 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.
Summary, etc.:
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.
Subject: Cooking
Genre: Cookbooks.
Search Results Showing Item 8 of 1092