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

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WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018 Sunday Times Food Book of the Year and New York Times bestseller 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 ...

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking 2017, Simon & Schuster

ISBN-13: 9781476753836

Hardcover

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking 2017, Canongate Books Ltd, Edinburgh

ISBN-13: 9781782112303

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Hardcover

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