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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Samin Nosrat
€ 49.99
€ 30.51
FREE Delivery in Ireland
Description for Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Hardcover. A beautifully illustrated and visionary new masterclass in cooking that distils decades of professional experience into just four simple elements - and will set you free from recipes forever Illustrator(s): MacNaughton, Wendy. Num Pages: 480 pages, Colour illustrations throughout. Colour hand-drawings. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 232 x 187. .
Now a Netflix series WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018 Sunday Times Food Book of the Year and New York Times bestseller While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
Product Details
Publisher
Canongate Books
Format
Hardback
Publication date
2017
Condition
New
Number of Pages
480
Place of Publication
Edinburgh, United Kingdom
ISBN
9781782112303
SKU
9781782112303
Shipping Time
Usually ships in 2 to 4 working days
Ref
99-69
About Samin Nosrat
Samin Nosrat is a writer, teacher, and chef. She's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in The New York Times, Bon Appetit, and the Guardian. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book. www.ciaosamin.com @CiaoSamin Wendy MacNaughton is a New York Times-bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle) and Knives & Ink (Bloomsbury). She lives in San Francisco with her partner, several four-legged animals, and a well-used kitchen, thanks to Samin. www.wendymacnaughton.com @wendymac
Reviews for Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Quite simply an essential book ... a masterpiece
NIGELLA LAWSON I have become slightly obsessed ... revolutionary in its simplicity
YOTAM OTTOLENGHI This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy
ALICE WATERS An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out
New York Times
Funny and beautifully illustrated, this book will change the way you cook
BBC Good Food
A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it
APRIL BLOOMFIELD The book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful
Daily Mail
In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title
The Week
Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements
Times Literary Supplement
A genius approach to cooking which breaks down the four essential elements to great cooking
Esquire
One of the best things about Samin Nosrat . . . is her low-key, down-to-earth and joyful approach to cooking. No matter what she's making or talking about, she makes cooking seem fun and downright accessible
Kitchn
A must-read for both aspiring and experienced chefs and foodies alike
Sports Illustrated
A guide to handling the essential elements you need to master to be an excellent cook . . . Expect to learn something
Universe
Salt, Fat, Acid, Heat has made me situate cooking high-quality meals for myself as an act of radical self-care back into my life
Melissa Laveaux
Clash Magazine
Samin delves into the science of cooking in an easily digestible way and suddenly makes sense of the instructions you've been blindly following in the kitchen your entire life . . . Just about everything you could want to know about cooking is in this book
Cate in the Kitchen
NIGELLA LAWSON I have become slightly obsessed ... revolutionary in its simplicity
YOTAM OTTOLENGHI This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy
ALICE WATERS An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out
New York Times
Funny and beautifully illustrated, this book will change the way you cook
BBC Good Food
A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it
APRIL BLOOMFIELD The book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful
Daily Mail
In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title
The Week
Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements
Times Literary Supplement
A genius approach to cooking which breaks down the four essential elements to great cooking
Esquire
One of the best things about Samin Nosrat . . . is her low-key, down-to-earth and joyful approach to cooking. No matter what she's making or talking about, she makes cooking seem fun and downright accessible
Kitchn
A must-read for both aspiring and experienced chefs and foodies alike
Sports Illustrated
A guide to handling the essential elements you need to master to be an excellent cook . . . Expect to learn something
Universe
Salt, Fat, Acid, Heat has made me situate cooking high-quality meals for myself as an act of radical self-care back into my life
Melissa Laveaux
Clash Magazine
Samin delves into the science of cooking in an easily digestible way and suddenly makes sense of the instructions you've been blindly following in the kitchen your entire life . . . Just about everything you could want to know about cooking is in this book
Cate in the Kitchen