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Salt, Fat, Acid, Heat: Mastering the…
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (utgåvan 2017)

av Samin Nosrat (Författare)

MedlemmarRecensionerPopularitetGenomsnittligt betygOmnämnanden
1,1411112,755 (4.37)25
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. --… (mer)
Medlem:Sindi
Titel:Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Författare:Samin Nosrat (Författare)
Info:Simon and Schuster (2017), Edition: 4th, 480 pages
Samlingar:Ditt bibliotek, Önskelista
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking av Samin Nosrat

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» Se även 25 omnämnanden

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If you loved the Netflix show, think of this as all the entertainment of that and twice the learning. I freely admit to referring to the author as "St. Samin of my Kitchen" and this book is my Kitchen bible. If you are a person who thinks they can't cook, read this book. But really read it--absorb it, take notes. Then PRACTICE. Eventually you will understand that those four elements: salt, fat, acid, heat are TRULY the keys to not just decent cooking, but great cooking. This book gave me a lot of confidence to go "off book" and start improvising more. A few of her recipes are now staples, like the Borani Esfanaj (Persian Spinach Yogurt), which takes me back to my childhood growing up in Los Angeles and frequenting Persian food restaurants with my dad. Also--that recipe alone is worth its weight in gold for this tip: placing cooked spinach on a parchment-paper lined cookie sheet to prevent overcooking and discoloration (see p. 372). I've only just begun to try the actual recipes (the first half of the book is a how-to guide to cooking), but I can also highly recommend the Glazed Five-Spice Chicken (338-9), which is well-worth the overnight marinade.

Nosrat's writing style is welcoming and humorous--Wendy MacNaughton's illustrations keep things light and whimsical but still informative. Nosrat is self-effacing in recounting tales of her own learning and even if you think you don't LIKE to cook--spend some time with this book. You may change your mind. ( )
  rebcamuse | Dec 31, 2020 |
Gift from Consuela H.

Skimmed, watched 4-part series on Netflix (not especially informative but very delicious-looking).
  JennyArch | Sep 15, 2020 |
Quite readable, with valuable information. It lacked the charm of some of McGee's writing, but the quirky illustrations with flecked with bits of wry humor, are an asset. ( )
  quondame | Jun 29, 2020 |
This is really good. Not only is there a lot of good information, but it is well presented and interesting to read.

The original is American, and I have the British edition with metric measurements. The translation is fairly good compared to some I've seen, although I won't buy a second package of marzipan if I find a 1/4 kilo package, just because the recipe calls for 255g. However there are a few places where whoever changed things didn't pay enough attention to the context, and some rather peculiar things resulted. ( )
1 rösta MarthaJeanne | Aug 12, 2019 |
I'm a fairly confident cook. Reading this book was like seeing a map of my neighborhood for the first time. I had intuitive knowledge about these different dimensions of food, but had no such framework for thinking about my cooking. This helps me orient myself when I'm cooking and points out areas where I haven't explored as much. So I highly recommend it. I myself couldn't put it down.

Some people complain that the recipes are too vague. That's the point, dummies! Learn to trust your senses!

I do want someone to give me a similar framework for thinking about spices and herbs - that was sort of handwaved in this book, and I accept that, but that doesn't mean I don't want it. ( )
1 rösta haagen_daz | Jun 6, 2019 |
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» Lägg till fler författare

Författarens namnRollTyp av författareVerk?Status
Nosrat, Saminprimär författarealla utgåvorbekräftat
MacNaughton, WendyIllustratörmedförfattarealla utgåvorbekräftat
Blind, SofiaÖversättaremedförfattarevissa utgåvorbekräftat
Pollan, MichaelFörordmedförfattarevissa utgåvorbekräftat
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Anyone who likes to eat, can soon learn to cook well.
—Jane Grigson
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For Alice Waters, who gave me the kitchen, and for Maman, who gave me the world
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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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