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

Book Cover
Contributors
MacNaughton, Wendy, illustrator.
Pollan, Michael, writer of foreword.
Published
New York : Simon & Schuster, 2017.
Format
Book
Edition
First Simon & Schuster hardcover edition.
Status

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LocationCall NumberStatusDue Date
Port Angeles - Nonfiction (Adult)641.5 NOSRATChecked OutApril 2, 2024
Port Angeles - Nonfiction (Adult)641.5 NOSRATHeld

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Published
New York : Simon & Schuster, 2017.
Edition
First Simon & Schuster hardcover edition.
Physical Desc
462 pages : color illustrations ; 24 cm
Language
English

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.