Samin Nosrat is a writer, teacher, and chef. Called “a go-to resource for matching the correct techniques with the best ingredients” by The New York Times, and “the next Julia Child” by NPR’s All Things Considered, she’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.
Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky Peach, Bon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.
New York Times Bestseller
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
##每一個喜歡美食的廚子說起自己的烹飪之路都充滿瞭激情啊!書中介紹瞭很多做飯方法,但是這些菜品都是外國的,和我們中國人的胃口不太一樣。 這本書隻聽瞭半本。感覺我可以做個大廚,雖然我隻能做很簡單的菜,但是總覺得我的alter ego是chief。
評分 評分##然而並沒啥用
評分 評分##看完前半部分講原理的幾章,纔發現原來學瞭這麼多年的物理化學應該這麼用。尤其是作者講鹽的osmosis的部分。後麵的菜譜品味也很米其林又夠傢常,比如炸雞要好吃,一定要用Clarified butter。還解開瞭我多年來對於橄欖油的迷思…
評分##finished it days ago as after-dinner-before-bed treat; given that I have a much nuanced understanding of chemistry/physics involved in culinary alchemy, no trouble discerning editorial cosmetics aimed to cover the author's inadequacy; the writing has grace and correctness; picked up some ideas for recipes; I love her attitude and personalities!
評分##在廚房裏做實驗
評分##書和劇一樣都很好!我特彆欣賞Samin的一點是,她真的很用心在解釋為什麼不能完全按照食譜做飯,以及如何理解各種食材的相加,而且還會提供很多非常實用的tips!希望用量杯做飯的美國人都看看(。
評分##太有趣,學習到好多。audio book聽完之後帶著對味道組閤新的理解,又重新去看瞭我之前買過的食譜,感覺更理解這些食譜本身創作者的構想瞭。
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