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

Book Cover
Average Rating
Published
New York : Simon & Schuster, 2017.
Edition
First Simon & Schuster hardcover edition.
Physical Desc
462 pages : color illustrations ; 24 cm
Status
Round Rock Public Library - Adult (2nd floor)  2 available
NF 641.5 NOSRAT 2017

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LocationCall NumberStatus
Round Rock Public Library - Adult (2nd floor)NF 641.5 NOSRAT 2017On Shelf
Round Rock Public Library - Adult (2nd floor)NF 641.5 NOSRAT 2017On Shelf

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More Details

Format
Book
Language
English
ISBN
1476753830, 9781476753836 (hbk.)

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 (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 (style guide)

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

Chicago / Turabian - Humanities Citation (style guide)

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

MLA Citation (style guide)

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

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

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