The Resource Salt, fat, acid, heat : the four elements of good cooking, Samin Nosrat

Salt, fat, acid, heat : the four elements of good cooking, Samin Nosrat

Label
Salt, fat, acid, heat : the four elements of good cooking
Title
Salt, fat, acid, heat
Title remainder
the four elements of good cooking
Statement of responsibility
Samin Nosrat
Creator
Author
Subject
Genre
Language
eng
Summary
"Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time."--
Member of
Summary
A first book by the acclaimed chef from New York's Chez Panisse distills decades of professional experience into four simple elements that if properly applied can lead to better results in the kitchen, in a reference complemented by 100 essential remedies and dozens of variations
Tone
Writing style
Assigning source
Amazon.com
Biography type
contains biographical information
http://library.link/vocab/ext/novelist/bookUI
10694116
Cataloging source
DLC
http://library.link/vocab/creatorName
Nosrat, Samin
Dewey number
641.5
Index
index present
LC call number
TX651
LC item number
.N66 2017
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/resourcePreferred
True
Series statement
Simon & Schuster nonfiction original hardcover
http://library.link/vocab/subjectName
  • Cooking
  • Cooking
Target audience
adult
Label
Salt, fat, acid, heat : the four elements of good cooking, Samin Nosrat
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
ocn952647644
Dimensions
24 cm
Extent
469 pages
Isbn
9781476753836
Isbn Type
(hardcover)
Lccn
2016040649
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
(OCoLC)952647644
Label
Salt, fat, acid, heat : the four elements of good cooking, Samin Nosrat
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
ocn952647644
Dimensions
24 cm
Extent
469 pages
Isbn
9781476753836
Isbn Type
(hardcover)
Lccn
2016040649
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
(OCoLC)952647644

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