Salt, Fat, Acid, Heat (eBook)

Mastering the Elements of Good Cooking

Samin Nosrat (Autor)

eBook Download: EPUB

2017
629 Seiten
Canongate Books (Verlag)
978-1-78211-231-0 (ISBN)

Infos

The international sensation - award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively.'Revolutionary' YOTAM OTTOLENGHI'A masterpiece' NIGELLA LAWSONA Sunday Times Food Book of the Year and a New York Times bestsellerWhile 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.

Autor

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 Appétit, 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

Rezensionen

In the culinary industry, the teacher and writer Samin Nosrat is a go-to resource for matching the correct techniques with the best ingredients

This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy.

Produkt-Details

• Erscheint lt. Verlag: 7.9.2017
• Einführung: Michael Pollan
• Illustrationen: Wendy MacNaughton
• Verlagsort: Edinburgh
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Schlagworte: A Girl and Her Greens • A Girl and Her Pig • Alice Waters • Amanda Hesser • A Modern Way to Cook • Anna Jones • April Bloomfield • California cookbook • California Cuisine • California Fresh Harvest: A Seasonal Journey through Northern California • chez panisse • Chez Panisse Café Cookbook • Chez Panisse Cooking • Chez Panisse Fruit • Chez Panisse Menu Cookbook • Chez Panisse Pasta, Pizza, Calzone • Chez Panisse Vegetables • Cookbook • cooking basics • cooking for beginners • Cook with Jamie • Daniel Patterson • Diana Henry • Fanny at Chez Panisse : A Child's Restaurant Adventures with 46 Recipes • Felicity Cloake • flavour thesaurus • Harold McGee • how to cook • how to cook everything • In the Green Kitchen • Irma S Rombauer • Jamie Oliver • Jerusalem • learn to cook • Lost Cat: A True Story of Love, Desperation and GPS Technology • mark bittman • Michael Pollan • Michael Pollan Cooked • Modernist Cuisine • Netflix • Nigella Lawson • Nigella Lawson How to Eat • Nigel Slater • Niki Segnit • Ottolenghi • perfect • Perfect Host • Perfect Too • plenty • plenty more • River Café • Rose Gray • Ruth Rogers • salt fat acid heat • Salt, Fat, Acid, Heat • Salt Fat Acid Heat Netflix • Samin Nosrat • Sammin Nosrat • Skye Gyngell • Slow Food : The Case for Taste • teach yourself to cook • The Art of Simple Food • The A-Z of Eating • The Edible Schoolyard • The Essential Scratch and Sniff Guide to Being a Wine Expert • THE JOY OF COOKING • tom kerridge • wendy macnaughton • Wendy Mcnaughton • Wendy Mcnaughton illustrator • Yotam Ottolenghi
• ISBN-10: 1-78211-231-6 / 1782112316
• ISBN-13: 978-1-78211-231-0 / 9781782112310