Salt, fat, acid, heat - Samin Nosrat - to be published
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Samin Nosrat
Editions du Chêne
Details
Anyone can cook and make it delicious. Whether you've never held a kitchen knife or you're an accomplished chef, only four fundamental factors determine the quality and taste of your dishes:
- salt, which enhances the flavor;
- fats, which amplify the flavor and generate pleasant textures;
- acidity, which highlights and balances;
- and heat, which determines the texture of food.
Salt, fat, acid, and heat are the four cardinal points of culinary technique. This book explains how to use them to find your way and then feel free to cook with confidence in your talent!
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Return by mail:
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