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Powell's Staff: New Literature in Translation: December 2022 and January 2023 (0 comment)
It may be a new year, this may be a list of new books, but our love for literature in translation hasn’t changed at all, and we are so pleased to be enthusiastically recommending these recent releases. On this list, you’ll find a Spanish novel where controversy swirls around a Coca-Cola billboard...
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  • Kelsey Ford: From the Stacks: J. M. Ledgard's Submergence (0 comment)
  • Kelsey Ford: Five Book Friday: Year of the Rabbit (1 comment)

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

by Samin Nosrat and Wendy MacNaughton
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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  • Synopses & Reviews

ISBN13: 9781476753836
ISBN10: 1476753830



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Staff Pick

Science your way to being a brilliant cook. If Michael Pollan found things to learn from chef Samin Nosrat, imagine how much you can learn! Get a few chapters under your belt, and you'll start to think like a chef. Recommended By Tracey T., Powells.com

Synopses & Reviews

Publisher Comments

Now a Netflix series!

New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.


A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements — Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food — and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes — and dozens of variations — to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need.

With a foreword by Michael Pollan.

Review

"The perfect tool for ushering the culinarily curious but timid into the world of badass home cooking." Vice Munchies

Review

"This book is basically a bible for novice chefs." Hello Giggles

Review

"Salt, Fat, Acid, Heat is like going to culinary school through the pages of a book, learning from a really fun, smart, and brilliant teacher who imparts kitchen wisdom to last a lifetime. Once you read this special cookbook, your confidence level in the kitchen will skyrocket." Omnivoracious

Review

"Nosrat discovered the secret behind great cooking — not memorizing recipes, but knowing the balance among four key elements: salt, fat, acid, and heat. Nosrat invites readers to learn what it takes to master these components and take their cooking from good to great...MacNaughton's illustrations add a touch of whimsy to the text, highlighting the techniques and skills presented in a clever manner." Library Journal (Starred Review)

Review

"Part textbook (in the best way possible), part master recipe guideline and inspiration. And filled with Wendy MacNaughton's cheeky hand drawn illustrations." Second Lunch

5 2

What Our Readers Are Saying

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Average customer rating 5 (2 comments)

`
Lissa , March 20, 2018 (view all comments by Lissa)
A book on How to cook, not just a collection of recipes. Food science in the best sense of the word - without realizing that is what it is. I'm a fairly good intuitive cook and learned quite a few helpful tips in how to approach cooking and how to get the best flavor possible with just a couple of tweaks. Oh, and the illustrations are wonderful - informative and humorous. Spoiler Alert! This is going to be my Christmas present of the year for all my cooking and non-cooking friends and family!

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Redwood City Book Lover , March 13, 2017
Was able to get a sneak peek at this book. Can't wait till it's available in print!

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Product Details

ISBN:
9781476753836
Binding:
Hardcover
Publication date:
04/25/2017
Publisher:
Simon & Schuster
Pages:
480
Height:
1.40IN
Width:
7.70IN
Illustration:
Yes
Author:
Samin Nosrat
Illustrator:
Wendy MacNaughton

Ships free on qualified orders.
Add to Cart
$37.50
New Hardcover
Ships in 1 to 3 days
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