Additional actions:

Salt, fat, acid, heat [BOOK DISCUSSION] : mastering the elements of good cooking / by Samin Nosrat and art by Wendy MacNaughton ; with a foreword by Michael Pollan
Book | Simon & Schuster | 2017
Available (641.5 N)
close
view holdings

Items

Location Call No. Status Message
Central 1st Fl - Lit Book Discussion 641.5 N CHECK SHELVES
Central 1st Fl - Lit Book Discussion 641.5 N CHECK SHELVES
Central 1st Fl - Lit Book Discussion 641.5 N CHECK SHELVES
Central 1st Fl - Lit Book Discussion 641.5 N CHECK SHELVES
Central 1st Fl - Lit Book Discussion 641.5 N CHECK SHELVES
Show fewer items
The checkbox checked. only show available The checkbox unchecked. only show available The checkbox checked. only show available The checkbox unchecked. only show available
view holdings

Items

Location Call No. Status Message
Central 1st Fl - Lit Book Discussion 641.5 N DUE 10-26-20
Central 1st Fl - Lit Book Discussion 641.5 N DUE 11-02-20
Central 1st Fl - Lit Book Discussion 641.5 N ON HOLDSHELF
Central 1st Fl - Lit Book Discussion 641.5 N CHECK SHELVES
Central 1st Fl - Lit Book Discussion 641.5 N CHECK SHELVES
Central 1st Fl - Lit Book Discussion 641.5 N DUE 11-02-20
Central 1st Fl - Lit Book Discussion 641.5 N CHECK SHELVES
Central 1st Fl - Lit Book Discussion 641.5 N DUE 11-02-20
Central 1st Fl - Lit Book Discussion 641.5 N CHECK SHELVES
Central 1st Fl - Lit Book Discussion 641.5 N DUE 11-02-20
Central 1st Fl - Lit Book Discussion 641.5 N CHECK SHELVES
Central 1st Fl - Lit Book Discussion 641.5 N DUE 11-02-20
Central 1st Fl - Lit Book Discussion 641.5 N DUE 11-02-20
Show fewer items

More Details

Description
473 pages ; 24 cm.
Series
Bibliography
Includes bibliographical references (pages 441-444) and index.
Contents
How to use this book -- pt. I: the four elements of good cooking : Salt ; Fat ; Acid ; Heat ; What to cook -- pt. II: 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
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
Genre
Related To
Online version: Nosrat, Samin. Salt, fat, acid, heat. New York : Simon & Schuster, [2017] 9781476753850 (DLC) 2016055183 (OCoLC)964698499
ISBN
9781476753836 (hardcover ; alk. paper)
1476753830 (hardcover ; alk. paper)
9781476753843 (pbk. ; alk. paper)
1476753849 (pbk. ; alk. paper)
Standard #
9781476753836
-
View in classic catalog MARC display
Lists that include this item
Back to top