Samin Nosrat, one of the greatest new voices in modern-day cooking, is back with a new and exciting approach to conventional cooking. Samin is a well-respected chef and a best-selling writer, and she's spent the last couple of years teaching top-notch chefs, politicians, little kids and everybody else in between how to cook using her awesome kitchen philosophy.

According to the author of this book, if you master the following 4 elements, you'll turn from an amateur cook into a pretty savvy chef: Salt improves the flavor; Fat is also capable of adding great flavors, and it's a universal element; Acid is perfect for balancing that flavor and "steering" it the right way; and finally, Heat is your strongest weapon when it comes to setting the texture of your meal.

If you master the art of this philosophy, pretty much any meal you cook will be tastier than ever. Salt, Fat, Acid, Heat is being called a revolutionary book, and that is true; but, at the same time, it's told in plain and simple English so that even if you haven't ever been in the kitchen (except for when you wanted to drink beer or have a bite of that delivery pizza), you'll learn the ins and outs of it pretty fast.

There are certain rules to good cooking - this book will inspire you to spend more time in your kitchen and be able to turn the most basic ingredients into a culinary work of art. Samin herself had to travel this road from a novice to a world-famous chef, and Salt, Fat, Acid, Heat is the bridge between beginners and professionals. The cookbook comes with numerous illustrations (150 in total), awesome writing, and tons of tips-tricks on how to be a great cook. Furthermore, it contains 100 essential recipes!

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