Salt, fat, acid, heat: mastering the elements of good cooking
(Book)
Author:
Published:
New York : Simon & Schuster, [2017].
Format:
Book
ISBN:
9781476753836, 1476753830, 9781476753843, 1476753849
Physical Desc:
473 pages ; 24 cm.
Status:
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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Location
Call Number
Status
Last Check-In
SD51 Fruita High School
641.5 NOS
Billed
More Details
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. -- ,adapted from introduction.
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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.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
89a70486-7c04-fb07-eadf-2243b704b4ea
Record Information
| Last Sierra Extract Time | Apr 16, 2024 12:30:05 PM |
|---|---|
| Last File Modification Time | Apr 16, 2024 12:30:26 PM |
| Last Grouped Work Modification Time | Apr 16, 2024 12:30:12 PM |
MARC Record
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| 003 | OCoLC | ||
| 005 | 20190201061005.7 | ||
| 008 | 160913s2017 nyu b 001 0 eng | ||
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| 245 | 1 | 0 | |a Salt, fat, acid, heat :|b mastering the elements of good cooking /|c by Samin Nosrat and art by Wendy MacNaughton ; with a foreword by Michael Pollan. |
| 264 | 1 | |a New York :|b Simon & Schuster,|c [2017] | |
| 300 | |a 473 pages ;|c 24 cm. | ||
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| 490 | 0 | |a Simon & Schuster nonfiction original hardcover. | |
| 504 | |a Includes bibliographical references (pages 441-444) and index. | ||
| 505 | 0 | |a How to use this book -- pt. I: the four elements of good cooking : Salt ; Fat ; Acid ; Heat ; What to cook -- pt. II: Recipes and recommendations : Kitchen basics ; Recipes : Salads, Dressings, Vegetables, Stock and soups, Beans, grains, and pasta; Eggs, Fish, Thirteen ways of looking at a chicken, Meat; Sauces, Butter-and-flour doughs, Sweets ; Cooking lessons ; Suggested menus ; Tips for further reading. | |
| 520 | |a 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. -- |c adapted from introduction. | ||
| 650 | 0 | |a Cooking.|0 https://id.loc.gov/authorities/subjects/sh2010008400 | |
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