Description

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.

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

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£32.40

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Hardback by Samin Nosrat , Wendy MacNaughton

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Short Description:

Now a major Netflix documentaryA Sunday Times Food Book of the Year and a New York Times bestsellerWinner of the... Read more

    Publisher: Canongate Books
    Publication Date: 29/08/2017
    ISBN13: 9781782112303, 978-1782112303
    ISBN10: 1782112308

    Number of Pages: 480

    Non Fiction , Food & Drink

    Description

    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.

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