Salt, fat, acid, heat : mastering the elements of good cooking
(Book)
Author
Published
New York : Simon & Schuster, [2017].
Physical Desc
462 pages ; 24 cm
Status
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Central Kansas Library System - CKLS Rotating Books | RB 641.5 NOS | On Shelf |
| Great Bend Public Library - NON-FICTION | 641.5 Nosrat, Samin | On Shelf |
| USD #224 Clifton-Clyde School Libraries - High School | 641.5 Nos | On Shelf |
Subjects
LC Subjects
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More Details
Published
New York : Simon & Schuster, [2017].
Format
Book
Language
English
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, 7th Edition (style guide)
Nosrat, S. (2017). Salt, fat, acid, heat: mastering the elements of good cooking . Simon & Schuster.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Nosrat, Samin. 2017. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. 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 Simon & Schuster, 2017.
MLA Citation, 9th Edition (style guide)Nosrat, Samin. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking 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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