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 ...
DETAILS
Salt, Fat, Acid, Heat
Mastering the Elements of Good Cooking, Ausgezeichnet: Fortnum & Mason Food & Drink Awards - Debut Food Book of the Year, 2018. Ausgezeichnet: International Association of Culinary Professionals Cookbook Awards, 2018. Ausgezeichnet: James Beard Book Award, 2018
Nosrat, Samin
Gebunden, 462 S.
Colour illustrations throughout. Colour hand-drawings.
Sprache: Englisch
240 mm
ISBN-13: 978-1-78211-230-3
Titelnr.: 60333655
Gewicht: 1488 g
Canongate Books (2017)
Herstelleradresse
Authorised Rep Compliance Ltd
Sarah Hall
E-Mail: sarah.hall@arccompliance.com