Description:
Now a Netflix series
WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018
Sunday Times Food Book of the Year and 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.
Review
"I have become slightly obsessed ... revolutionary in its simplicity" -- YOTAM OTTOLENGHI
"This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy" -- ALICE WATERS
"An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out" ― New York Times
"Funny and beautifully illustrated, this book will change the way you cook" ― BBC Good Food
"A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it" -- APRIL BLOOMFIELD
"The book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful" ― Daily Mail
"The lush, four-episode Netflix series inspired by this book might be the trebuchet that launched Samin Nosrat to household-name status, but it's her book that we'll still be reaching for decades from now . . . After applying Nosrat's lessons . . . I feel like I've levelled up from journeyman to master" ― New Yorker
"In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title" ― The Week
"Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements" ― Times Literary Supplement
Book Description
From the Back Cover
About the Author
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
Details:
Visit the Canongate Books Store
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
QAR33906
Quantity:
Order today to get by 7-14 business days
This item qualifies for free delivery
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Imported From: United Kingdom
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Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.
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Master the four elements of good cooking
Salt's primary role in cooking is to amplify flavour. That doesn't mean you should simply use more salt – it means you can learn how to use salt better.
Fat can contribute flavour to a dish, but it can also bind other ingredients, it can used as a cooking medium to heat or cook food, and it can affect the texture of a dish, making it creamy, flaky, crispy...
If salt enhances flavours, acid balances them – it can give a pleasing counterpoint not just to sugar in your food but also to salt, fat, bitterness and starch.
Heat is the element of transformation: using it well means knowing how different foods react to it, and using it so that the surface of your food and its interior are done cooking at the same time.
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https://www.bolo.qa/products/K1782112308
Visit the Canongate Books Store
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
QAR33906
Quantity:
Order today to get by 7-14 business days
This item qualifies for free delivery
Imported From: United Kingdom
At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.
Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.
Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.
If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.
Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.
While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.
Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.
BOLO operates in accordance with the laws and regulations of Qatar. Any items found to be restricted or prohibited for sale within the Qatar will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Qatar are listed on our website.
All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.
All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.
Description:
Now a Netflix series
WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018
Sunday Times Food Book of the Year and 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.
Review
"I have become slightly obsessed ... revolutionary in its simplicity" -- YOTAM OTTOLENGHI
"This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy" -- ALICE WATERS
"An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out" ― New York Times
"Funny and beautifully illustrated, this book will change the way you cook" ― BBC Good Food
"A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it" -- APRIL BLOOMFIELD
"The book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful" ― Daily Mail
"The lush, four-episode Netflix series inspired by this book might be the trebuchet that launched Samin Nosrat to household-name status, but it's her book that we'll still be reaching for decades from now . . . After applying Nosrat's lessons . . . I feel like I've levelled up from journeyman to master" ― New Yorker
"In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title" ― The Week
"Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements" ― Times Literary Supplement
Book Description
From the Back Cover
About the Author
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
Details:
Master the four elements of good cooking
Salt's primary role in cooking is to amplify flavour. That doesn't mean you should simply use more salt – it means you can learn how to use salt better.
Fat can contribute flavour to a dish, but it can also bind other ingredients, it can used as a cooking medium to heat or cook food, and it can affect the texture of a dish, making it creamy, flaky, crispy...
If salt enhances flavours, acid balances them – it can give a pleasing counterpoint not just to sugar in your food but also to salt, fat, bitterness and starch.
Heat is the element of transformation: using it well means knowing how different foods react to it, and using it so that the surface of your food and its interior are done cooking at the same time.
Similar suggestions by Bolo
More from this brand
Similar items from “Food & Drink”
Share with
Or share with link
https://www.bolo.qa/products/K1782112308