Salt Fat Acid Heat

Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753857
Size: 48.10 MB
Format: PDF, Kindle
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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.

Salt Fat Acid Heat

Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Size: 14.69 MB
Format: PDF, Kindle
View: 1615
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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. --

Salt Fat Acid Heat

Author: Samin Nosrat
Publisher: Canongate Books
ISBN: 1782112316
Size: 68.17 MB
Format: PDF, Mobi
View: 3552
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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 ...

The Haven S Kitchen Cooking School

Author: Alison Cayne
Publisher: Artisan Books
ISBN: 1579657877
Size: 65.49 MB
Format: PDF
View: 3147
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The Must-Have Book That Will Teach You How to Cook Learning to cook has never been simpler—or more delicious—thanks to The Haven’s Kitchen Cooking School.

Six Seasons

Author: Joshua McFadden
Publisher: Artisan Books
ISBN: 1579657788
Size: 55.37 MB
Format: PDF, Mobi
View: 7198
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In Six Seasons, McFadden channels both farmer and chef, 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, then ...

The Elements Of Taste

Author: Gray Kunz
Publisher: Hachette UK
ISBN: 0316055492
Size: 15.75 MB
Format: PDF
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Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is.

Keys To Good Cooking

Author: Harold Mcgee
Publisher: Hachette UK
ISBN: 184894683X
Size: 58.81 MB
Format: PDF
View: 1367
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Written by award-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – why should I fry-off beef before making a casserole? How do I prevent my sauce from separating?

Dinner

Author: Melissa Clark
Publisher: Clarkson Potter
ISBN: 0553448234
Size: 29.52 MB
Format: PDF, ePub, Docs
View: 3007
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This is food that you will absolutely crave!" --MICHAEL SOLOMONOV "Brilliant, vibrant, doable ideas that will change the way you think about dinner. You'll cook out of this book for years. Empowering.

Mastering The Art Of Japanese Home Cooking

Author: Masaharu Morimoto
Publisher: HarperCollins
ISBN: 0062344390
Size: 73.65 MB
Format: PDF, Mobi
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In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.

The Food Lab Better Home Cooking Through Science

Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Size: 62.95 MB
Format: PDF, ePub, Mobi
View: 7297
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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. Kenji López-Alt has pondered all these questions and more.