Salt, Fat, Acid, Heat : Mastering the Elements of Good Cooking
by Samin Nosrat, Wendy Macnaughton, Michael Pollan
Editor: Canongate Books Ltd
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The Sunday Times of the Culinary Book of the Year and the New York Times bestseller “Chez Panisse” kitchen bestsellerWhile at the beginning of his career, Samin Nosrat remarked that in the midst of the chaos of the kitchen, there were four key principles that his fellow chefs always fall on their backs to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found confidence, trusting his instincts in the kitchen and cooking delicious meals with all the ingredients.And with it simple, but revolutionary method, she taught master classes to give both professionals and amateurs the skills needed to cook with instinct.If you want to balance your vinaigrette, perfectly caramelize your grilled vegetables or braise tender tender braising stews, Samin from the canon of 100 essential recipes and their dozens of variations will teach you how to
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