Salt, fat, acid, heat : mastering the elements of good cooking
(Book)

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Published
New York : Simon & Schuster, 2017.
Edition
First Simon & Schuster hardcover edition.
Physical Desc
462 pages : color illustrations ; 24 cm
Status

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Copies

LocationCall NumberStatusDue Date
Adult Nonfiction (3rd floor)NF 641.5 NOSRAT 2017Checked OutFebruary 16, 2023
Adult Nonfiction (3rd floor)NF 641.5 NOSRAT 2017Checked OutFebruary 26, 2023

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Format
Book
Language
English

Notes

Bibliography
Includes bibliographical references (page 436) and index.
Description
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.
Action
cc,2019-01-30,JV

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Citations

APA Citation, 7th Edition (style guide)

Nosrat, S. (2017). Salt, fat, acid, heat: mastering the elements of good cooking (First Simon & Schuster hardcover edition.). Simon & Schuster.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Nosrat, Samin. 2017. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. New York: Simon & Schuster.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Nosrat, Samin. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking New York: Simon & Schuster, 2017.

MLA Citation, 9th Edition (style guide)

Nosrat, Samin. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking First Simon & Schuster hardcover edition., Simon & Schuster, 2017.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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