Salt, Fat, Acid, Heat Mastering the Elements of Good Cooking.pdf

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Praise for
SALT FAT ACID HEAT
“This beautiful, approachable book not only teaches you how to cook, but
captures how it should feel to cook: full of exploration, spontaneity, and joy.
Samin is one of the great teachers I know, and wins people over to cooking with
real food—organic, seasonal, and alive—with her irrepressible enthusiasm and
curiosity.”
—Alice Waters , New York Times bestselling author of The Art of Simple
Food “Everyone was impressed when Michael Pollan managed to summarize
the huge and complex subject of what we should be eating in just seven
words: ‘Eat food, not too much, mostly plants.’ Samin Nosrat has managed to
summarize the huge and complex subject of how we should be cooking in just
four words: ‘salt, fat, acid, heat.’ Everyone will be hugely impressed.”
—Yotam Ottolenghi , New York Times bestselling author of Jerusalem “Salt,
Fat, Acid, Heat is a must for anyone wanting to be a better cook. Samin
Nosrat, along with Wendy MacNaughton’s fun illustrations, teaches the
fundamentals of cooking and dives into the four elements that make food
taste great. So do yourself a favor and buy this book. I promise you won’t
regret it.”
—April Bloomfield , James Beard Award–winning chef and author of A Girl
and Her Pig “Like the amazing meals that come out of Samin Nosrat’s
kitchen, Salt, Fat, Acid, Heat is the perfect mixture of highest-quality
ingredients: beautiful storytelling, clear science, an infectious love of food,
and Wendy MacNaughton’s powerful art. Nosrat’s prose combined with
MacNaughton’s beautiful illustrations are a perfect guide to employing the
science of cooking for maximum deliciousness.”
—Rebecca Skloot , New York Times bestselling author of The Immortal Life
of Henrietta Lacks “Salt, Fat, Acid, Heat is a very important book not
because it contains many excellent recipes, although it does, or because it is
written by a Chez Panisse alum, although it is. It is important because it gives
home cooks a compass with which to navigate their own kitchens, and it
places trust in them that they will be able to use that compass. Samin’s
easygoing, cook-by-feel approach is never condescending or elitist. It is a step
toward cooking without recipes and true empowerment (and joy!) in the
kitchen.”
—John Becker and Megan Scott , fourth-generation stewards of the New York
Times bestselling Joy of Cooking “Salt, Fat, Acid, Heat is a wildly
informative, new-generation culinary resource. Samin Nosrat’s wealth of
experience comes together here in a pitch-perfect combination of charm,
narrative, straight-talk, illustration, and inspiration. Ticking all the boxes for
new and seasoned cooks alike, this book meets you wherever you are in the
kitchen, in all the right ways.”
—Heidi Swanson , New York Times bestselling author of Super Natural
Cooking
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