Salt, Fat, Acid, Heat - Mastering the Elements of Good Cooking. Ausgezeichnet: Fortnum & Mason Food & Drink Awards - Debut Food Book of the Year, 2018. Ausgezeichnet: International Association of Culinary Professionals Cookbook
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| Verlag | Canongate Books |
| Auflage | 2017 |
| Seiten | 462 |
| Format | 18,9 x 23,9 x 4,5 cm |
| Gewicht | 1488 g |
| Artikeltyp | Englisches Buch |
| ISBN-10 | 1782112308 |
| EAN | 9781782112303 |
| Bestell-Nr | 78211230UA |
A beautifully illustrated New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever.
Now a major Netflix documentary
A Sunday Times Food Book of the Year and a New York Times bestseller
Winner of the Fortnum & Mason Best Debut Food Book 2018
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.
Rezension:
Quite simply an essential book ... a masterpiece NIGELLA LAWSON
