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

de Samin Nosrat

Altres autors: Wendy MacNaughton (Il·lustrador)

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1,4191310,089 (4.39)29
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. --… (més)
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More than a cookbook, this is a book on how to cook through an understanding of 4 basic elements--salt, acid, fat and heat. Not only is it packed with useful information, it is well illustrated and written in a style that is approachable by the average home cook. I would recommend this book to anybody who wants to move beyond following recipes and to discover the joy of cooking from knowledge of why things do the things they do. This would be a perfect gift for a talented cook with a sense of adventure. ( )
  klaidlaw | Nov 17, 2021 |
Has a nice approach to cooking. It's like Jazz,. master the basics (salt fat acid and heat) then you can improvise! ( )
  buecherportal | Sep 19, 2021 |
Read some, skimmed some, passed it on to my kid. Useful for more serious cooks than me. ( )
  KittyCunningham | Apr 28, 2021 |
If you loved the Netflix show, think of this as all the entertainment of that and twice the learning. I freely admit to referring to the author as "St. Samin of my Kitchen" and this book is my Kitchen bible. If you are a person who thinks they can't cook, read this book. But really read it--absorb it, take notes. Then PRACTICE. Eventually you will understand that those four elements: salt, fat, acid, heat are TRULY the keys to not just decent cooking, but great cooking. This book gave me a lot of confidence to go "off book" and start improvising more. A few of her recipes are now staples, like the Borani Esfanaj (Persian Spinach Yogurt), which takes me back to my childhood growing up in Los Angeles and frequenting Persian food restaurants with my dad. Also--that recipe alone is worth its weight in gold for this tip: placing cooked spinach on a parchment-paper lined cookie sheet to prevent overcooking and discoloration (see p. 372). I've only just begun to try the actual recipes (the first half of the book is a how-to guide to cooking), but I can also highly recommend the Glazed Five-Spice Chicken (338-9), which is well-worth the overnight marinade.

Nosrat's writing style is welcoming and humorous--Wendy MacNaughton's illustrations keep things light and whimsical but still informative. Nosrat is self-effacing in recounting tales of her own learning and even if you think you don't LIKE to cook--spend some time with this book. You may change your mind. ( )
  rebcamuse | Dec 31, 2020 |
Gift from Consuela H.

Skimmed, watched 4-part series on Netflix (not especially informative but very delicious-looking).
  JennyArch | Sep 15, 2020 |
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Nom de l'autorCàrrecTipus d'autorObra?Estat
Nosrat, Saminautor primaritotes les edicionsconfirmat
MacNaughton, WendyIl·lustradorautor secundaritotes les edicionsconfirmat
Blind, SofiaTraductorautor secundarialgunes edicionsconfirmat
Pollan, MichaelPròlegautor secundarialgunes edicionsconfirmat
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Anyone who likes to eat, can soon learn to cook well.
—Jane Grigson
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For Alice Waters, who gave me the kitchen, and for Maman, who gave me the world
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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. --

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