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Salt, fat, acid, heat : mastering the elements of good cooking / by Samin Nosrat and art by Wendy MacNaughton ; with a foreword by Michael Pollan.

Nosrat, Samin, (author.).
Book Book (2017.)
Description: 462 pages : color illustrations ; 24 cm
Publisher: New York : Simon & Schuster, 2017.
1 of 17 copies available at NOBLE (All Libraries).
0 of 1 copy available at Wakefield. (Show preferred library)
7 current holds with 17 total copies.
Library Location Call Number Status Due Date
Wakefield Adult NEW Nonfiction (Across from Circulation Desk) 641.5 Nosrat (Text to Phone) Checked out 03/13/2019
Beverly Main Adult Nonfiction TX 651 .N66 2017 (Text to Phone) Checked out 03/26/2019
Danvers Adult Nonfiction (3rd Floor) TX 651 N66 2017 (Text to Phone) In transit -
Endicott College General Collection TX 651 .N66 2017 (Text to Phone) Checked out 04/08/2019
Everett - Parlin Memorial Adult Nonfiction 641.5/Nosrat (Text to Phone) Checked out 04/04/2019
Gloucester Adult Nonfiction 641.5/Nosrat (Text to Phone) Checked out 04/04/2019
Lynn Adult NonFiction 641.5/Nosrat (Text to Phone) Checked out 04/08/2019
Lynnfield Adult Nonfiction TX 651 .N66 2017 (Text to Phone) Checked out 04/05/2019
Melrose New Books (Browsing Room) 641.5 Nosrat (Text to Phone) Checked out 03/30/2019
Melrose Quick Picks Bookcase (Reference Room) Quick Pick Nonfiction (Text to Phone) Checked out 04/04/2019
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  • ISBN: 9781476753836
  • ISBN: 1476753830
  • ISBN: 9781476753843
  • ISBN: 1476753849
  • Edition: First Simon & Schuster hardcover edition.
Bibliography, etc.:
Includes bibliographical references (pages 441-444) and index.
Contents:
Foreword -- Introduction -- How to use this book -- Part one: the four elements of good cooking. Salt -- Fat -- Acid -- Heat -- What to cook -- Part two: 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.
Summary:
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.
Subject: Cooking.
Genre: Cookbooks.
Cookbooks.
Authors: MacNaughton, Wendy, (illustrator.). Pollan, Michael, (writer of foreword.).
Citation: Nosrat, Samin. "Salt, fat, acid, heat : mastering the elements of good cooking." New York : Simon & Schuster, 2017.

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