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A visionary new cooking master class that distills decades of professional experience into just four simple elements, the woman announced America as Alice Waters’ next great cooking teacher.
In the tradition of the joy of cooking and how to cook everything comes salt, fat, acid, heat, an ambitious new approach to cooking with a new new culinary voice. Chef and author Samin Nosrat has taught everyone, from professional chefs to high school children, to author Michael Polan to cook with his revolutionary but simple philosophy. Master the use of only four elements of Salt, which improves the taste; Fats that impart flavor and generate texture; Acid that balances the taste; and heat, which ultimately determines the texture of the food and everything you cook becomes delicious. Explaining how and how good cooking is, salt, fat, acid, heat will teach and inspire a new generation of chefs how to confidently make better decisions in the kitchen and cook delicious dishes with ingredients, anywhere and anytime.
Echoing Samin’s own journey from culinary beginner to winning chef Salt, Fatty Acid, Toplina immediately bridges the gap between home and professional cuisine. Salt, Fat, Acid, Heat by Samin With charming stories, illustrated reviews and an easier approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. See a canon of 100 important recipes and dozens of variations for practicing the lessons and creating a bright, balanced vinaigrette, perfectly caramelized roasted vegetables, soft roasts and light, flaky pastries.
With 150 illustrations and infographics that reveal an atlas of the world of taste by the famous illustrator Wendy McNafton, Salt, Fat, Acid, Heat, will be your compass in the kitchen. Designed to be a classic, it may just be the last cookbook you’ll ever need.
With a foreword by Michael Polan..