Search Results for "salt-fat-acid-heat-mastering-the-elements-of-good-cooking"

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

  • Author: Samin Nosrat
  • Publisher: Canongate Books
  • ISBN: 1782112316
  • Category: Cooking
  • Page: 480
  • View: 3205
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Now a Netflix series WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018 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.

Rick Stein: The Road to Mexico

Rick Stein: The Road to Mexico

  • Author: Rick Stein
  • Publisher: Random House
  • ISBN: 1473530695
  • Category: Cooking
  • Page: 320
  • View: 7167
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"My family’s favourite TV chef (he’s done more to teach my children to cook than I have)... [he] has a knack for pulling together the dishes that best sum up countries and regions." Diana Henry, The 20 best cookbooks to buy this autumn OFM Food Personality of the Year 2017 Rick Stein brings his unrivalled enthusiasm and trusted expertise to the fresh, flavourful food of Mexico and California. No one better captures the food essence of a country and brings the best recipes into our kitchens like Rick. Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, Rick Stein cooks, eats and experiences Mexican food at its very best and most diverse. Whether it's the farmers’ markets of California, full of sourdough bread, new season garlic and a profusion of citrus fruit; the prawns, snapper and tuna of the Pacific or the glorious street food and colourful markets of Mexico with their avocados, chillies, tomatillos, cheese and corn, this is a part of the world packed with natural, healthy and satisfying ingredients. Showcasing Rick’s authentic style, with recipes like Ensenada Fish Tacos with Chilli, Deep Fried Coconut Prawns and Slow Cooked Pork Tacos, this cookbook will encourage anyone to try out the bold food of these sunshine states.

The Saturday Review of Politics, Literature, Science and Art

The Saturday Review of Politics, Literature, Science and Art

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Art
  • Page: N.A
  • View: 2138
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The Saturday Review of Politics, Literature, Science, Art, and Finance

The Saturday Review of Politics, Literature, Science, Art, and Finance

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category:
  • Page: N.A
  • View: 4445
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Justice of the Peace

Justice of the Peace

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Justices of the peace
  • Page: N.A
  • View: 1122
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Justice of the Peace and Local Government Review

Justice of the Peace and Local Government Review

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Justices of the peace
  • Page: N.A
  • View: 8089
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Bouchon

Bouchon

  • Author: Thomas Keller
  • Publisher: Artisan Books
  • ISBN: 1579657540
  • Category: Cooking
  • Page: 360
  • View: 7941
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Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

American Druggists' Circular and Chemical Gazette

American Druggists' Circular and Chemical Gazette

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Pharmaceutical chemistry
  • Page: N.A
  • View: 7853
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