Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat

The Four Elements of Good Cooking

eBook - 2017
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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 caramelize your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how. Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you'll ever need: Samin's clear, warm, and informative lessons will give you the confidence and instincts to unshackle yourself from the tyranny of following a recipe, and make you a cook for life.
Publisher: [Edinburgh] : 2017. Canongate Books,
ISBN: 9781782112310
Branch Call Number: REM
Characteristics: 1 online resource
Additional Contributors: Bolinda Digital BorrowBox

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j
J_Ray
Jun 27, 2018

This is not really a cookbook, but it's much better. Take your time and read the beginning carefully as it outlines how Salt, Acid, Fat and Heat all work individually and together. The second half of the book shows these concepts in practice, in a more traditional format. But, the true value of the book comes from the theory.

Some people on the internet highly recommended this book and I'm glad I found it at the library!

a
AB8624
Jun 19, 2018

Way too much to read for explaining these concepts. We're not looking to be scientists but just need easy steps to cook, dear author. Perusing helped me only to get thru it.

t
tomatoguy
Feb 25, 2018

I wish I had a book like this years ago! A definite gift for budding or wannabe cooks - much more than the usual list of recipes: it teaches you _how_ to approach creating food with four cornerstones of making food influenced by practices around the world. There are charts about doing things in different ways depending on the ethnic origin, which make things like spicing more than lists of recipe ingredients.

It's light on essential techniques like knife-work and tools usage, but that's not what it's about. If you master the concepts in this book you'll be one of those people who can "make anything with anything."

g
goodforyoujoey
Dec 29, 2017

when I first took out the book, I thought the "heat" was going to help in the area of heat as applied to spice heat. Since I often make things too spicy for others, I was intrigued. I liked the concept of the book, and was impressed while flipping through. at a closer and more thorough read, I wasn't as happy. I should say that i prefer books which combine great cooking with health in mind, we're in the year 2017... All this saturated fat. There are other fats out there , and she barely mentions them. It almost seemed that she tailored her advice to fit a catchy title. salt fat heat and acid are not the only or even the most important things to consider, and she even goes into umami very briefly, but saying that you can have" toomami". well, if you're going to mention that you can have too much of that, maybe that should be in the title, too. Ever have something that's too sweet? wrong texture? Just a few examples. She talks a lot , and that's cool, but at the expense of good information, after all, this is meant to instruct people on cooking very well. I would have preferred it if her personal stuff was in a separate section at the beginning or end, so that you didn't have to go through it to get to the cooking instruction. I took away some good ideas from the book, though not much was new

m
MelissaCan
Sep 06, 2017

Even seasoned kitchen wizards will learn a thing or two from this "cookbook." I've cooked the conveyor belt chicken (Excellent and easy!), the fettucini alfredo, the pomodoro sauce, and the persian-ish rice. With the exception of slightly burning my rice, so far all of the recipes have been spot on- delicious AND intuitive.
I've got a new understanding about the nature of salt and why it matters so much. The illustrations are superb. The narrative is sweet and humble, with stories that really help to drive her points across.
The author also is from San Diego-- it is great to support a chef with SD roots.

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