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

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

A beautifully illustrated and visionary New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever

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Quick Reference

ISBN 9781782112310
Barcode 9781782112310
Published 29 August 2017 by Canongate Books
Available in EPUB format
Software Read in Browser or Adobe Ebook Compatible Device
Language en
Author(s) By Nosrat, Samin
Illustrated by MacNaughton, Wendy
Introduction by Pollan, Michael
Availability Wheelers ePlatform

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Full details for this title

ISBN-13 9781782112310
ISBN-10 1782112316
Stock Available
Status Wheelers ePlatform
Publisher Canongate Books
Imprint Canongate Books
Publication Date 29 August 2017
Publication Country United Kingdom United Kingdom
Format EPUB ebook – Main
Edition Main
Author(s) By Nosrat, Samin
Illustrated by MacNaughton, Wendy
Introduction by Pollan, Michael
Category Award Winning
Cookery / Food & Drink Etc
General Cookery
Number of Pages 480
Dimensions Not specified
Weight Not specified - defaults to 0g
Interest Age General Audience
Reading Age General Audience
Library of Congress Cooking
NBS Text Food & Drink: General
ONIX Text General/trade
Dewey Code 641.5
Catalogue Code 762052

Description of this Electronic Book

Now a Netflix series

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 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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Awards, Reviews & Star Ratings

Awards Winner of Fortnum & Mason 2018 (UK)
NZ Review This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy.

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Author's Bio

Samin Nosrat is a writer, teacher, and chef. She's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in The New York Times, Bon Appetit, and the Guardian. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book. www.ciaosamin.com @CiaoSamin Wendy MacNaughton is a New York Times-bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle) and Knives & Ink (Bloomsbury). She lives in San Francisco with her partner, several four-legged animals, and a well-used kitchen, thanks to Samin. www.wendymacnaughton.com @wendymac

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