Salt Fat Acid Heat

  • Filename: salt-fat-acid-heat.
  • ISBN: 9781476753850
  • Release Date: 2017-04-25
  • Number of pages: 480
  • Author: Samin Nosrat
  • Publisher: Simon and Schuster



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, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. 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. 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. By explaining the hows and whys of good cooking, Salt, Fat, Acid, 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, at any time. 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. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. 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. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

Salt Fat Acid Heat

  • Filename: salt-fat-acid-heat.
  • ISBN: 9781476753836
  • Release Date: 2017-04-25
  • Number of pages: 480
  • Author: Samin Nosrat
  • Publisher: Simon and Schuster



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, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. 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. 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. By explaining the hows and whys of good cooking, Salt, Fat, Acid, 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, at any time. 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. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. 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. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

Salt Fat Acid Heat

  • Filename: salt-fat-acid-heat.
  • ISBN: 9781782112310
  • Release Date: 2017-09-07
  • Number of pages: 480
  • Author: Samin Nosrat
  • Publisher: Canongate Books



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.

The Haven s Kitchen Cooking School

  • Filename: the-haven-s-kitchen-cooking-school.
  • ISBN: 9781579657871
  • Release Date: 2017-04-04
  • Number of pages: 320
  • Author: Alison Cayne
  • Publisher: Artisan Books



The Must-Have Manual for Every Aspiring Home Cook Learning to cook has never been simpler—or more delicious—thanks to The Haven’s Kitchen Cooking School. Each of the book’s nine chapters centers on a key lesson: in the eggs chapter, readers will learn about timing and temperature while poaching, frying, and scrambling; in the soups chapter, they will learn to layer flavors through recipes like Green Curry with Chicken. The rigorously tested recipes—including wholesome lunches, dinner-party showstoppers, and delectable desserts—will become part of readers’ daily repertoires. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.

Tartine All Day

  • Filename: tartine-all-day.
  • ISBN: 9780399578830
  • Release Date: 2017-04-04
  • Number of pages: 384
  • Author: Elisabeth Prueitt
  • Publisher: Lorena Jones Books



An all-purpose, comprehensive cookbook with 200 recipes for the whole-foods way people want to eat and bake at home today, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery. Tartine All Day is Tartine cofounder Elisabeth Prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. Through concise instruction Prueitt translates professional expertise into home cooking that effortlessly adds variety and brings everyone to the table. With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, do-able gathering-size meals, and dreamy desserts, Tartine All Day is the hard-working cookbook that will guide and inspire home cooks in new and enduring ways.

Starting from Scratch

  • Filename: starting-from-scratch.
  • ISBN: 1926973968
  • Release Date: 2014
  • Number of pages: 96
  • Author: Sarah Elton
  • Publisher: Owlkids



Introduces the basics of cooking and food, teaching young chefs to make sense of recipes, measure and substitute ingredients, and stock a pantry, illustrating that food is more than just a prepackaged meal.

Six Seasons

  • Filename: six-seasons.
  • ISBN: 9781579657789
  • Release Date: 2017-05-02
  • Number of pages: 352
  • Author: Joshua McFadden
  • Publisher: Artisan Books



“The flavors are big. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.” —Bon Appétit The debut cookbook from Joshua McFadden, a chef with the soul of a farmer and the palate of a visionary Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. 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. 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 ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

Dinner

  • Filename: dinner.
  • ISBN: 9780553448238
  • Release Date: 2017-03-07
  • Number of pages: 400
  • Author: Melissa Clark
  • Publisher: Clarkson Potter



From Melissa Clark, the New York Times bestselling author and one of the most beloved food and recipe writers of our generation, comes a comprehensive and practical cookbook. With more than 250 all new recipes and abundant four-color photography, these inherently simple recipes make for the kind of easy cooking that can turn anyone into a better and more confident cook. Dinner is all about options: inventive, unfussy food with unexpected flavor (and plenty of make ahead ideas, too): a sheetpan chicken laced with spicy harissa; burgers amped with chorizo; curried lentils with poached eggs, to name a few. Here, too, are easy flourishes that make dinner exceptional: stirring charred lemon into pasta, tossing a Caesar-like dressing on a grain bowl, adding fresh ricotta and demerara sugar to stovetop mac and cheese; lavishing a dollop of chili paste just about anywhere. Clark's mission is to help anyone--whether a novice with just a single pan or the experienced (and, perhaps jaded) home cook, figure out what to make any night of the week, without settling on fallbacks. Each recipe in this book is meant to be dinner--one fantastic dish that is so satisfying and flavor-forward it can stand alone or sit with just a little something else, such as green beans with caper vinaigrette, a citrus salad with olives, coconut rice, or skillet brown butter cornbread. Or maybe all you need is some baguette and the simplest green salad. Dinner has the range and authority--and the author's trademark warmth--of an instant classic. *** Praise for Melissa Clark's Dinner: "The recipes in Melissa Clark's Dinner are everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I'd want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious."--YOTAM OTTOLENGHI "Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks." --PETER MEEHAN "Dinner is an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. 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." --DIANA HENRY "Melissa Clark will take your tired dinner repertoire, shake it out, and give it a transfusion of enthusiasm, flavor, and whip-smart efficiency. In Dinner, she takes the timeless task of cooking pleasing yet inspiring dinners and waves away the challenge. Dinner won't get Melissa --or you--down. She had me dreaming of kofte and kimchi pork chops, coconut rice noodles and green aioli chicken salad." --AMANDA HESSER

The Lost Kitchen

  • Filename: the-lost-kitchen.
  • ISBN: 9780553448443
  • Release Date: 2017-05-09
  • Number of pages: 256
  • Author: Erin French
  • Publisher: Clarkson Potter



An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover. From the Hardcover edition.

Lucky Peach All About Eggs

  • Filename: lucky-peach-all-about-eggs.
  • ISBN: 9780804187763
  • Release Date: 2017-04-04
  • Number of pages: 256
  • Author: Rachel Khong
  • Publisher: Clarkson Potter



A handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg. Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do. Whether illuminating the progress of an egg through a chicken, or teaching you how to poach the perfect egg, All About Eggs bursts with facts to deploy at your next cocktail party—then serves up a killer deviled egg recipe to serve while you’re doing it. All About Eggs is for anyone who has ever delighted in the pleasures of an omelet, marveled at the snowflake patterns on a century egg, or longed to make a sky-high soufflé. From the Hardcover edition.

Food52 Mighty Salads

  • Filename: food52-mighty-salads.
  • ISBN: 9780399578052
  • Release Date: 2017-04-11
  • Number of pages: 160
  • Author: Editors of Food52
  • Publisher: Ten Speed Press



A collection of 60 recipes for turning ordinary salads into one-dish worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch. But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.

The Book of Greens

  • Filename: the-book-of-greens.
  • ISBN: 9781607749844
  • Release Date: 2017-04-11
  • Number of pages: 328
  • Author: Jenn Louis
  • Publisher: Ten Speed Press



From one of Portland, Oregon's most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 150 creative recipes for every meal of the day. For any home cook who is stuck in a "three-green rut"--who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects--The Book of Greens has the solution. Chef Jenn Louis has compiled more than 150 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers' market, or use your old standbys in totally fresh ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.

Gatherings

  • Filename: gatherings.
  • ISBN: 9781784722241
  • Release Date: 2017-01-26
  • Number of pages: 288
  • Author: Flora Shedden
  • Publisher: Hachette UK



A gathering is an easy way of cooking and hosting. It means no pressure, no code of conduct, and everyone - cook included - can actually enjoy themselves. This collection is a mixture of modern dishes, staple snacks, salads and sides, interesting bakes, and puddings perfect to end a feast with. Nothing overly fussy or complicated, just tasty, pretty plates of food. Choose from the chapters led by occasion or pick and choose from dishes such as Sloe Gin Braised Venison, Cocoa Nib Brownies and Redcurrant Pavlovas to put on a spread. There are menu ideas to show you how. CONTENTS Mornings Quick & Slow | Menu idea: Autumnal brunch Small Plates | Menu idea: Spring lunch Food to Fling Together | Menu idea: Riverside picnic Food to Take your Time About | Menu idea: Wandering weekends Everything Baked | Menu idea: Summer garden party Drinks & Other Things to Celebrate with | Menu idea: Winter party Sweet Plates & Puds | Menu idea: Presents

How to Cook Everything Summer

  • Filename: how-to-cook-everything-summer.
  • ISBN: 9780544186927
  • Release Date: 2012-07-06
  • Number of pages: 32
  • Author: Mark Bittman
  • Publisher: Houghton Mifflin Harcourt



Summer cooking, simplified Summer cooking is a breeze with this inspiring collection of easy recipes from Mark Bittman, author of the award-winning How to Cook Everything. This quick reference is the perfect companion for a weekend getaway, a stroll through the farmers' market, a casual outdoor party, and planning simple everyday meals. How to Cook Everything Summer includes 20 of Bittman's favorite seasonal recipes—plus 32 variations—designed to help you eat well on even the laziest days, all with hints for ways to improvise with new foods and flavors. From garden-fresh salads, chilled soups, and picnic-portable sandwiches to mouthwatering ideas for the grill, quickly prepared fish and shellfish, and luscious fruit desserts, you'll find all you need to enjoy the most delicious summer ever.

Nopalito

  • Filename: nopalito.
  • ISBN: 9780399578298
  • Release Date: 2017-04-11
  • Number of pages: 256
  • Author: Gonzalo Guzmán
  • Publisher: Ten Speed Press



A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.

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