Description
A transformative guide to cooking by intuition, Salt, Fat, Acid, Heat teaches home cooks how to create consistently delicious food without relying solely on rigid recipes. Samin Nosrat breaks cooking down into four essential elements: salt to enhance flavor, fat to add richness and texture, acid to balance and brighten, and heat to shape ingredients and develop depth. Through clear explanations of culinary science, practical techniques, vivid illustrations, and recipes designed for practice, the book helps readers season with confidence, understand how ingredients respond to different methods, and make thoughtful decisions from preparation to menu planning. Accessible, encouraging, and deeply practical, it turns the fundamentals of good cooking into a flexible, lasting set of skills.
Available Editions
ebook
Simon & Schuster
Published Jan 1, 2017
480 pages
ISBN: 9781476753850
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Details
First Published
2017
Language
eng
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