Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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A beautifully illustrated and visionary New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever
Winner of the Fortnum and 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.
More Information
Weight 1.480000
Author Nosrat, Samin
Availability IP
Department Food and Drink
Edition Main
Format Hardback
ISBN 9781782112303
Pages 480
Published 29/08/2017
Publisher Canongate Books
Section Food and Drink
Size Unfolded 246x189mm
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