Articles liés à Salt, Fat, Acid, Heat: Mastering the Elements of Good...
Synopsis
The international sensation - award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively.
'Revolutionary' YOTAM OTTOLENGHI
'A masterpiece' NIGELLA LAWSON
A Sunday Times Food Book of the Year and a New York Times bestseller
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.
Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos des auteurs
Samin Nosrat is a writer, teacher, and chef. She's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in The New York Times, Bon Appétit, and the Guardian. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book.
Wendy MacNaughton is an illustrator and graphic journalist. She illustrated the New York Times Bestseller The Essential Scratch and Sniff Guide to Becoming a Wine Expert and Lost Cat: A True Story of Love, Desperation and GPS Technology. She lives in San Francisco. www.wendymacnaughton.com
À propos de la quatrième de couverture
A beautifully illustrated New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Edité par
Canongate Books, 2017
ISBN 10 : 1782112308
ISBN 13 : 9781782112303
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : Good. The international sensation - award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively.'Revolutionary' YOTAM OTTOLENGHI'A masterpiece' NIGELLA LAWSONA Sunday Times Food Book of the Year and a New York Times bestsellerWhile cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how. N° de réf. du vendeur CIN1782112308G
Acheter D'occasion
EUR 27,18
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Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Edité par
Canongate Books, 2017
ISBN 10 : 1782112308
ISBN 13 : 9781782112303
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books Inc, Montgomery, IL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Hardback. Etat : Good. The international sensation - award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively.'Revolutionary' YOTAM OTTOLENGHI'A masterpiece' NIGELLA LAWSONA Sunday Times Food Book of the Year and a New York Times bestsellerWhile cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how. N° de réf. du vendeur CIN1782112308G
Acheter D'occasion
EUR 29,02
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Salt Fat Acid Heat (International Edition)
Edité par
Canongate Books, United Kingdom, Edinburgh, 2017
ISBN 10 : 1782112308
ISBN 13 : 9781782112303
Ancien ou d'occasion
Paperback
Vendeur : WorldofBooks, Goring-By-Sea, WS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. The international sensation - award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively.'Revolutionary' YOTAM OTTOLENGHI'A masterpiece' NIGELLA LAWSONA Sunday Times Food Book of the Year and a New York Times bestsellerWhile cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. N° de réf. du vendeur GOR008803286
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Salt, Fat, Acid, Heat : Mastering the Elements of Good Cooking
Edité par
Canongate Books, 2017
ISBN 10 : 1782112308
ISBN 13 : 9781782112303
Ancien ou d'occasion
Couverture rigide
Vendeur : Better World Books Ltd, Dunfermline, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. N° de réf. du vendeur 40733974-20
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlande
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. 2017. hardcover. A beautifully illustrated and visionary new masterclass in cooking that distils decades of professional experience into just four simple elements - and will set you free from recipes forever Illustrator(s): MacNaughton, Wendy. Num Pages: 480 pages, Colour illustrations throughout. Colour hand-drawings. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 232 x 187. . . . . . N° de réf. du vendeur 9781782112303
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Edité par
Canongate Books, 2017
ISBN 10 : 1782112308
ISBN 13 : 9781782112303
Ancien ou d'occasion
Couverture rigide
Vendeur : BoundlessBookstore, Wallingford, Royaume-Uni
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Hardcover. Etat : Good. VG condition book without dust jacket. Boards are clean with little wear. Book has clean and bright contents. N° de réf. du vendeur 9999-999110028353
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Salt, Fat, Acid, Heat : Mastering the Elements of Good Cooking
Edité par
Canongate Books, 2014
ISBN 10 : 1782112308
ISBN 13 : 9781782112303
Ancien ou d'occasion
Couverture rigide
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
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Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 28770513
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Salt, Fat, Acid, Heat : Mastering the Elements of Good Cooking
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Etat : New. N° de réf. du vendeur 28770513-n
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Vendeur : Kennys Bookstore, Olney, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. 2017. hardcover. A beautifully illustrated and visionary new masterclass in cooking that distils decades of professional experience into just four simple elements - and will set you free from recipes forever Illustrator(s): MacNaughton, Wendy. Num Pages: 480 pages, Colour illustrations throughout. Colour hand-drawings. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 232 x 187. . . . . . Books ship from the US and Ireland. N° de réf. du vendeur 9781782112303
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Edité par
Canongate Books 2017-08-29, 2017
ISBN 10 : 1782112308
ISBN 13 : 9781782112303
Neuf
Couverture rigide
Vendeur : Chiron Media, Wallingford, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 9-10 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. N° de réf. du vendeur 6666-HCL-9781782112303
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