Salt, fat, acid, heat : mastering the elements of good cooking / by Samin Nosrat and art by Wendy MacNaughton ; with a foreword by Michael Pollan
Book | Simon & Schuster | 2017 | First Simon & Schuster hardcover edition.

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Avon Free Public Library - Adult Department 641.5 NOSRAT On Holdshelf
Berlin-Peck Memorial Library - Non Fiction 641.5 NOSRAT Check Shelf
Bristol, Main Library - Non Fiction 641.5 NOSRAT Check Shelf
Canton Public Library - Adult Department 641.5 NOSRAT In Transit
Cheshire Public Library - Adult Department COOKING 641.5 NOSRAT Check Shelf
Cromwell-Belden Public Library - Adult Department 641.5 NOS Check Shelf
Enfield, Main Library - Adult Department 641.5 NOS DUE 01-19-21
Glastonbury, Welles-Turner Memorial Library - Adult Department 641.5 NOSRAT Check Shelf
Manchester, Main Library - Non Fiction 641.5 NOSRAT DUE 01-21-21
Manchester, Main Library - Non Fiction 641.5 NOSRAT Check Shelf
Manchester, Whiton Branch - Non Fiction 641.5 NOSRAT Check Shelf
Mansfield, Main Library - Adult Nonfiction 641.5 NOSRAT Check Shelf
Marlborough, Richmond Memorial Library - Adult Department 641.5 NOSRAT DUE 01-30-21
New Britain, Main Library - Non Fiction 641.5 NOS On Holdshelf
Newington, Lucy Robbins Welles Library - Adult Department 641.5 NOSRAT DUE 01-28-21
Portland Public Library - Adult Department 641.5 NOS Check Shelf
South Windsor Public Library - Non Fiction 641.5 N84S Check Shelf
Southington Library - Adult 641.5 NOS Check Shelf
West Hartford, Bishop's Corner Branch - Non Fiction 641.5 NOSRAT DUE 01-25-21
West Hartford, Faxon Branch - Non Fiction 641.5 NOSRAT DUE 01-02-21
West Hartford, Noah Webster Library - Non Fiction 641.5 NOSRAT DUE 01-29-21
Windsor, Main Library - Adult Department 641.5 NO Check Shelf
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Details

Edition
First Simon & Schuster hardcover edition.
Description
473 pages : color illustrations ; 24 cm
Bibliography
Includes bibliographical references (pages [441]-444) and index.
Contents
Foreword -- Introduction -- How to use this book -- Part one: the four elements of good cooking. Salt -- Fat -- Acid -- Heat -- What to cook -- Part two: recipes and recommendations. Kitchen basics -- Recipes: Salads; Dressings; Vegetables; Stock and soups; Beans, grains, and pasta; Eggs; Fish; Thirteen ways of looking at a chicken; Meat; Sauces; Butter-and-flour doughs; Sweets -- Cooking lessons -- Suggested menus -- Tips for further reading.
Summary
Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. -- adapted from introduction.
Subject
Genre/Form
Added Author
Other Form:
Online version: Nosrat, Samin, author. Salt, fat, acid, heat. New York : Simon & Schuster, [2017] 9781476753850 (DLC) 2016055183
ISBN
9781476753836 (hardcover ;) (alk. paper)
1476753830 (hardcover ;) (alk. paper)
9781476753843 (paperback;) (alk. paper)
1476753849 (paperback;) (alk. paper)
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