Samin Nosrat
(forfatter)
Salt, Fat, Acid, Heat lydbok
248,-
The international sensation – award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively.'Revolutionary' YOTAM OTTOLENGHI'A masterpiece' NIGELLA LAWSONA Sunday Times Food Book of the Year and a New York Times bestsellerWhile cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the…
The international sensation – award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively.'Revolutionary' YOTAM OTTOLENGHI'A masterpiece' NIGELLA LAWSONA Sunday Times Food Book of the Year and a New York Times bestsellerWhile 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.
Undertittel
Mastering the Elements of Good Cooking
Forlag
Canongate Books
Utgitt
21.04.2026
Lengde
5:55
Sjanger
Språk
English
Format
mp3
DRM-beskyttelse
Vannmerket
ISBN
9781786896957
The international sensation – award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively.
'Revolutionary' YOTAM OTTOLENGHI
'A masterpiece' NIGELLA LAWSON
A Sunday Times Food Book of the Year and a 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.
'Revolutionary' YOTAM OTTOLENGHI
'A masterpiece' NIGELLA LAWSON
A Sunday Times Food Book of the Year and a 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.
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