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

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Published
New York : Simon & Schuster, [2017].
Physical Desc
462 pages ; 24 cm
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Status
Burr Oak Community Library - CKLS Rotating Books
RB 641.5 NOS
On Shelf
Great Bend Public Library - NON-FICTION
641.5 Nosrat, Samin
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Format
Book
Language
English
ISBN
9781476753836 (hardcover : alk. paper), 1476753830 (hardcover : alk. paper), 9781476753843 (pbk. : alk. paper), 1476753849 (pbk. : alk. paper)
UPC
9781476753836

Notes

Bibliography
Includes bibliographical references (pages 441-444) 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. --
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Citations
APA Citation (style guide)

Nosrat, S. (2017). Salt, fat, acid, heat: mastering the elements of good cooking. New York: 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. New York: Simon & Schuster, 2017. Print.

Note! Citation formats are based on standards as of July 2010. 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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