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Salt, Fat, Acid, HeatMastering the Elements of Good Cooking
Liste Fiyatı :
17,00
İndirimli Fiyat :
11,90
Kazancınız :
5,10
978-1-78211-230-3
491895
https://www.kitapberlin.com/salt-fat-acid-heat
Salt, Fat, Acid, Heat Mastering the Elements of Good Cooking
11.90
Kurztext
A beautifully illustrated and visionary New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever
Zusatztext
Sunday Times Food Book of the Year and New York Times bestseller
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 Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.
Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
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 Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.
Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
Rezension
Quite simply an essential book ... a masterpiece NIGELLA LAWSON
Personenportrait
Michael Pollan ist Journalist und Knight Professor für Journalismus in Berkeley. Er ist ständiger Kolumnist im "New York Times Magazine" und hat bereits mehrere Bücher veröffentlicht.
Personenportrait
Michael Pollan is the Knight Professor of Journalism at the University of California Berkeley.
- Açıklama
- Kurztext
A beautifully illustrated and visionary New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes foreverZusatztext
Sunday Times Food Book of the Year and New York Times bestseller
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 Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.
Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.Rezension
Quite simply an essential book ... a masterpiece NIGELLA LAWSONPersonenportrait
Michael Pollan ist Journalist und Knight Professor für Journalismus in Berkeley. Er ist ständiger Kolumnist im "New York Times Magazine" und hat bereits mehrere Bücher veröffentlicht.Personenportrait
Michael Pollan is the Knight Professor of Journalism at the University of California Berkeley.Stok Kodu:978-1-78211-230-3Sayfa Sayısı:469Basım Tarihi:2017Kapak Türü:GebundenDili:Englisch / İngilizce
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