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portada Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Type
Physical Book
Author
Publisher
Year
2017
Language
English
Pages
480
Format
Hardcover
Dimensions
196 x 241 x 44 (mm)
ISBN13
9781782112303

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

Samin Nosrat (Author) · Canongate Books · Hardcover

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

5 estrellas - de un total de 5 estrellas 1 review
New Book Imported to South Africa
Delivery: 03 Jul - 27 Jul Shipping: 3 to 3 business days.
R 692
R 692

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

The international sensation - award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively. 'Revolutionary' YOTAM OTTOLENGHI'A masterpiece' NIGELLA LAWSONA Sunday Times Food Book of the Year and a New York Times bestsellerWhile 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.
Samin Nosrat
  (Author)
View Author's Page
Samin Nosrat (San Diego, 1979) es una reconocida chef, autora y presentadora de televisión estadounidense, hija de inmigrantes iraníes. Su enfoque culinario se centra en hacer la cocina accesible y deliciosa mediante la comprensión de cuatro elementos fundamentales: sal, grasa, ácido y calor.Se graduó en Literatura Inglesa en la Universidad de California, Berkeley. Su carrera culinaria despegó tras conseguir trabajo en el famoso restaurante Chez Panisse, donde aprendió la filosofía de la granja a la mesa.En 2017, publicó su aclamado libro de cocina "Salt, Fat, Acid, Heat" ("Sal, grasa, ácido, calor"), ganador del prestigioso premio James Beard y superventas del New York Times. Este libro revolucionó la enseñanza de la cocina al enfocarse en la técnica en lugar de recetas estrictas.En 2018, la obra fue adaptada a una exitosa docuserie de Netflix de cuatro partes, donde Nosrat viaja por el mundo para demostrar cómo estos cuatro elementos se aplican en diversas culturas gastronómicas. Además, ha sido columnista gastronómica para The New York Times Magazine y es considerada por muchos como una figura clave en la gastronomía contemporánea, a menudo comparada con educadores culinarios de renombre. Actualmente, continúa enseñando y compartiendo su pasión por la cocina.
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Customers reviews

Charles Wood Wednesday, March 12, 2025
Verified Purchase

Some of the science will be familiar to keen cooks but there’s also so much more to stimulate the -er-tastebuds. The book was nicely packaged ( good packaging design!) and delivered in good time. I’ll buy from Book Delivery again.

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