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

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Simon & Schuster #ad - Salt, fat, acid, Heat Samin Nosrat. With charming narrative, and a lighthearted approach to kitchen science, illustrated walkthroughs, Samin demystifies the four elements of good cooking for everyone. 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, Heat, Fat, Acid, an ambitious new approach to cooking by a major new culinary voice. By explaining the hows and whys of good cooking, 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, Salt, Acid, Fat, at any time.

. 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. With a foreword by Michael Pollan. 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.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking #ad - 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. Destined to be a classic, it just might be the last cookbook you’ll ever need.

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.

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The Food Lab: Better Home Cooking Through Science

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W. W. Norton & Company #ad - Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. Over 1000 color photographs W w norton co. In the food lab, delving into the interactions between heat, energy, Kenji focuses on the science behind beloved American dishes, and molecules that create great food.

Kenji lópez-alt has pondered all these questions and more. In hundreds of easy-to-make recipes with over 1, creamiest potato casserole ever conceived, how to make the crispiest, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, 000 full-color images, and much more.

The Food Lab: Better Home Cooking Through Science #ad - A new york times bestseller winner of the james beard award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls. New york times book reviewever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey forget about brining!―and use a foolproof method that works every time?As Serious Eats's culinary nerd-in-residence, J.

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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

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Little, Brown and Company #ad - Seasoned with tips, and signature dishes from America's most imaginative chefs, anecdotes, The Flavor Bible is an essential reference for every kitchen. Winner of the 2009 james beard book Award for Best Book: Reference and Scholarship W w norton co. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, and other seasonings; and balance the sensual, spices, emotional, and spiritual elements of an extraordinary meal.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs #ad - Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them.

Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations.

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Six Seasons: A New Way with Vegetables

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Artisan #ad - As weeks progress, braises, mcfadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, and stews. W w norton co. In six seasons, mcfadden channels both farmer and chef, finally, then ebbing into autumn and, the earthy, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, his first book, mellow sweetness of winter.

His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak. Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. Artisan. A book beginner and seasoned cooks alike will reach for repeatedly. Lucky peach joshua mcfadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer.

Six Seasons: A New Way with Vegetables #ad - After years racking up culinary cred at new york city restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.

Six seasons is about as close to a perfect cookbook as I have seen.

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The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

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Houghton Mifflin Harcourt #ad - W w norton co. Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix. A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients.

The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes #ad - Then he met IBM Watson. A groundbreaking ingredient-pairing guide,  The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Artisan. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he like most chefs knew next to nothing about why different foods taste good together.

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The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

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Little, Brown and Company #ad - W w norton co. Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

The vegetarian flavor bible is the ideal reference for the way millions of people cook and eat today-- vegetarians, vegans, and omnivores alike. The vegetarian flavor bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.

A. K. E. Emphasizing plant-based whole foods including vegetables, legumes, cross-referenced with the herbs, the book provides an A-to-Z listing of hundreds of ingredients, fruits, and seeds, and other seasonings that best enhance their flavor, from açaí to zucchini blossoms, nuts, grains, spices, resulting in thousands of recommended pairings.

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs #ad - Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Artisan. In los angeles; candle 79, and kajitsu in new york city, greens and millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, Dirt Candy, Green Zebra in Chicago, and Vedge in Philadelphia.

Little Brown and Company.

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Dining In: Highly Cookable Recipes

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Clarkson Potter #ad - Artisan. Dining in made alison roman’s salted butter chocolate chunk shortbread instagram-famous, but in fact all the recipes in this most-talked-about and of-the-moment cookbook are just as much of a source of inspiration. Little Brown and Company. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, Fat, Acid, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes, it’s no wonder Dining In has been dubbed a “treasure map” Samin Nosrat, James Beard Award-winning author of Salt, Heat.

Dining In: Highly Cookable Recipes #ad - W w norton co. Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. Clarkson potter. Roman's recipes—vegetable-forward with quality ingredients, punctuated by standout flavors like hot honey browned butter, preserved lemon, za'atar, and garlicky walnuts—have set today's trends and are already establishing themselves as classics thanks to her devoted social media following.

Her ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. Cooking through dining in is the next best thing to having Alison right there with you in the kitchen: brash, funny, and full of opinions.

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Ratio: The Simple Codes Behind the Craft of Everyday Cooking

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Scribner #ad - Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. Artisan. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. Ratios are the simple proportions of one ingredient to another. Clarkson potter. Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship.

Ratios are the starting point from which a thousand variations begin. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. W w norton co. Ratio the simple Codes Behind the Craft of Everyday Cooking.

Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever. Michael ruhlman’s groundbreaking new york times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.

Ratio: The Simple Codes Behind the Craft of Everyday Cooking #ad - When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Add baking powder and/or eggs for a lighter, airier texture. Little Brown and Company. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy.

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Kitchen Creativity: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs

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Little, Brown and Company #ad - Little Brown and Company. Beyond a cookbook, kitchen creativity is a paradigm-shifting guide to inventive cooking without recipes! that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique.

Clarkson potter. Part ii's a-to-z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. You'll also discover:experts' criteria for creating new dishes, and drinks;comprehensive seasonality charts to spark inspiration all year long;how to season food like a pro, desserts, and how to create complex yet balanced layers of flavor;the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; andproven tips to jump-start your creative process.

The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond. An incredible reference for home cooks, young chefs, and seasoned pros alike. Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses Stage 3: Creativity.

Kitchen Creativity: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs #ad - W w norton co. Kitchen creativity should be in everyone's library. Eric ripert, chef and co-owner of le bernardin and New York Times bestselling author of 32 YolksUnlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best.

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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen Cook's Illustrated Cookbooks

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Cook's Illustrated #ad - Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen.

Ratio the simple Codes Behind the Craft of Everyday Cooking. Master 50 simple concepts to ensure success in the kitchen. Clarkson potter. Fifty unique experiments from the test kitchen bring the science to life, Classic Mashed Potatoes, and more than 400 landmark Cook's Illustrated recipes such as Old-Fashioned Burgers,  andPerfect Chocolate Chip Cookies illustrate each of the basic principles at work.

The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen Cook's Illustrated Cookbooks #ad - . A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Master 50 simple concepts to enjoy a lifetime of success in the kitchen. Little Brown and Company. Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship. W w norton co. Artisan. These experiments range from simple to playful to innovative - showing you why you should fold versus stir batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy.

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Meehan's Bartender Manual

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Ten Speed Press #ad - Winner of the 2018 james beard foundation cookbook award in "beverage" categoryFinalist for the 2018 International Association of Culinary Professionals IACP Book Awards A stunningly packaged, definitive guide to bar-building from one of the world’s most acclaimed bartenders. Little Brown and Company.

This densely informative, and nearly 500 pages--making it an instant classic to be enjoyed now, yet approachable manual is presented in an iconic package--featuring a textured cover with debossed type, rounded corners, and for years to come. Winner of the 2009 james beard Book Award for Best Book: Reference and Scholarship.

Meehan's Bartender Manual #ad - This groundbreaking work chronicles Meehan’s storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Clarkson potter. Whether you’re a professional looking to take your career to the next level or an enthusiastic amateur interested in better understanding concepts like mise en place and the mechanics of drink making, Meehan’s Bartender Manual is the definitive modern guide.

Meehan’s bartender manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book to explain the ins and outs of the modern bar industry. Ratio the simple Codes Behind the Craft of Everyday Cooking. W w norton co. Meehan’s deep dive covers the essential topics, spirits production, service, menu development, drink mixing technique, including the history of cocktails and bartending, bar design, hospitality, and the tools you’ll need to create a well-stocked bar—all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.

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