Book
Salt, fat, acid, heat : mastering the elements of good cooking / by Samin Nosrat and art by Wendy MacNaughton ; with a foreword by Michael Pollan.
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.
Record details
- ISBN: 9781476753836
- ISBN: 1476753830
- Physical Description: 469 pages ; 24 cm.
- Publisher: New York : Simon & Schuster, [2017]
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (pages 441-444) and index. |
| Formatted Contents Note: | 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. |
Search for related items by subject
| Subject: | Cooking. |
| Genre: | Cookbooks. |
Search for related items by series
Available copies
- 15 of 18 copies available at Missouri Evergreen. (Show)
- 1 of 1 copy available at Carthage Public.
Holds
- 0 current holds with 18 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Carthage Public Library | 641.5 N84s (Text) | 34MO2001812778 | Adult Nonfiction | Available | - |
| LDR | 02474cam a2200409 i 4500 | ||
|---|---|---|---|
| 001 | 2690226 | ||
| 003 | ME | ||
| 005 | 20190708201026.0 | ||
| 008 | 160913s2017 nyu b 001 0 eng | ||
| 010 | . | ‡a 2016040649 | |
| 020 | . | ‡a9781476753836 ‡q(hardcover ;) ‡q(alk. paper) | |
| 020 | . | ‡a1476753830 ‡q(hardcover ;) ‡q(alk. paper) | |
| 035 | . | ‡a(OCoLC)952647644 | |
| 040 | . | ‡aDLC ‡beng ‡erda ‡cDLC ‡dYDXCP ‡dBTCTA ‡dBDX ‡dOCLCF ‡dGK8 ‡dCLE ‡dUPZ ‡dCZA ‡dIDU ‡dINR ‡dCGN ‡dYDX ‡dBUR ‡dAZD ‡dKCP ‡dKVIJL ‡dUPM ‡dTOH ‡dIJC ‡dOCLCQ ‡dRB0 ‡dMTF | |
| 042 | . | ‡apcc | |
| 049 | . | ‡aMTFA | |
| 082 | 0 | 0. | ‡a641.5 ‡223 |
| 100 | 1 | . | ‡aNosrat, Samin, ‡eauthor. ‡0(ME)752902 |
| 245 | 1 | 0. | ‡aSalt, fat, acid, heat : ‡bmastering the elements of good cooking / ‡cby Samin Nosrat and art by Wendy MacNaughton ; with a foreword by Michael Pollan. |
| 264 | 1. | ‡aNew York : ‡bSimon & Schuster, ‡c[2017] | |
| 300 | . | ‡a469 pages ; ‡c24 cm. | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 490 | 1 | . | ‡aSimon & Schuster nonfiction original hardcover |
| 504 | . | ‡aIncludes bibliographical references (pages 441-444) and index. | |
| 505 | 0 | . | ‡aHow 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 | . | ‡aWhether 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. -- ‡cadapted from introduction. | |
| 650 | 0. | ‡aCooking. ‡0(ME)311221 | |
| 655 | 7. | ‡aCookbooks. ‡0(ME)24 ‡2lcgft | |
| 830 | 0. | ‡aSimon & Schuster nonfiction original hardcover. | |
| 904 | . | ‡aMARCIVE 2018 | |
| 904 | . | ‡aMARCIVE 2019 | |
| 904 | . | ‡aMARCIVE 2019 | |
| 905 | . | ‡upbadmin | |
| 994 | . | ‡aC0 ‡bMTF | |
| 901 | . | ‡a2690226 ‡b ‡c2690226 ‡tbiblio ‡soclc | |
