Salt, fat, acid, heat : mastering the elements of good cooking
- 20 of 26 copies available at Evergreen Indiana. (Show)
- 1 of 1 copy available at Greenwood Public Library.
0 current holds with 26 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Greenwood PL - Greenwood||641.5 NOS (Text)||36626103842639||Adult Nonfiction||Available||-|
- ISBN: 9781476753836
- ISBN: 1476753830
469 pages ; 24 cm.
- Publisher: New York : Simon & Schuster, 
|Bibliography, etc. Note:||Includes bibliographical references (pages 441-444) and index.|
|Formatted Contents Note:||How to use this book -- pt. I: the four elements of good cooking : Salt ; Fat ; Acid ; Heat ; What to cook -- pt. II: Recipes and recommendations : Kitchen basics ; Recipes: Salads, Dressings, Vegetables, Stock and soups, Beans, grains, and pasta; Eggs, Fish, Thirteen ways of looking at a chicken, Meat; Sauces, Butter-and-flour doughs, Sweets ; Cooking lessons ; Suggested menus ; Tips for further reading.|
|Summary, etc.:||Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --|
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