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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- Narrado por: Samin Nosrat
- Duración: 5 h y 57 m
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Resumen del Editor
Samin Nosrat reads "The Four Elements of Good Cooking", part one of her New York Times best seller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
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 a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone.
Reseñas de la Crítica
"Samin Nosrat's narration of her innovative cooking guide is informative and conversational. Nosrat is a helpful friend by your side in the kitchen, cheerfully imparting culinary wisdom through a combination of accessible scientific explanations and tales of past cooking disasters - and triumphs - of her own." (AudioFile)
Featured Article: Hungry for Inspiration? Here Are the Best Listens for Foodies
Food offers more than just sustenance: it’s a way to connect with others, to fine-tune a skillset, and to savor some of life’s simplest pleasures. Sharing a meal that you’ve put your heart into or gathering around a communal table offers a unique sense of warmth and togetherness that just can’t be replicated anywhere else. Whether you're looking for cooking inspiration or memoirs from your favorite chefs, these audiobooks are sure to satisfy.
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Narración:
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Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
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Good Info on Food Science and Indian Recipes
- De A. Yoshida en 05-11-23
De: Nik Sharma
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Kitchen Confidential
- Adventures in the Culinary Underbelly
- De: Anthony Bourdain
- Narrado por: Anthony Bourdain
- Duración: 8 h y 19 m
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Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
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Kitchen Confidential
- De Holly en 02-20-03
De: Anthony Bourdain
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The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- De: Matt Siegel
- Narrado por: Roger Wayne
- Duración: 5 h y 30 m
- Versión completa
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Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
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Really interesting! Little darker than I thought…
- De Not Public en 09-11-21
De: Matt Siegel
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Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 7 h y 4 m
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When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
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One of the best books for professionals as well as home cooks….
- De Jose Hurtado en 04-26-24
De: Michael Ruhlman
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Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- De: Anthony Bourdain
- Narrado por: Anthony Bourdain
- Duración: 8 h y 59 m
- Versión completa
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In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
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Surprisingly tender.
- De Sparkly en 10-09-12
De: Anthony Bourdain
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Off Menu
- The Secret Science of Food and Dining
- De: Nell McShane Wulfhart
- Narrado por: Katie Schorr
- Duración: 5 h y 58 m
- Grabación Original
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Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
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Excellent secret weapon... life hack!!
- De Bonmeister en 11-14-20
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Culinary Reactions
- The Everyday Chemistry of Cooking
- De: Simon Quellen Field
- Narrado por: Sean Pratt
- Duración: 4 h y 29 m
- Versión completa
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When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions - The Chemical Formulas to Cook
- De Vicente Gard en 06-06-19
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269 Cooking & Kitchen Tips, Tricks & Techniques
- Learn the Basics of How to Cook Food Better & Faster with Essential Skills for Beginners
- De: Gillian Vega
- Narrado por: Nathan Cox
- Duración: 2 h y 28 m
- Versión completa
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It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?
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poorly done
- De Crystal en 07-22-24
De: Gillian Vega
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Taste
- My Life Through Food
- De: Stanley Tucci
- Narrado por: Stanley Tucci
- Duración: 6 h y 50 m
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Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.
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Should include a pdf of recipes
- De Jen Griffin en 10-23-21
De: Stanley Tucci
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- De: Marco Pierre White, James Steen
- Narrado por: Timothy Bentinck
- Duración: 9 h y 1 m
- Versión completa
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In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- De Brandon en 07-18-16
De: Marco Pierre White, y otros
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The Apprentice
- My Life in the Kitchen
- De: Jacques Pépin
- Narrado por: Jacques Pépin, Michel Chevalier
- Duración: 10 h y 6 m
- Versión completa
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In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
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Jacques Pépin never has disappointed
- De Peter en 10-03-20
De: Jacques Pépin
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KitchenWise
- Essential Food Science for Home Cooks
- De: Shirley O. Corriher
- Narrado por: Janet Metzger
- Duración: 6 h y 18 m
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Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.
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Gastrophysics
- The New Science of Eating
- De: Charles Spence
- Narrado por: John Sackville
- Duración: 10 h y 14 m
- Versión completa
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How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways and reveals the importance of all the off-the-plate elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more.
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Interesting collection of research on food
- De Nevena Hristozova en 07-28-24
De: Charles Spence
Lo que los oyentes dicen sobre Salt, Fat, Acid, Heat
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- BWB
- 10-01-17
I no longer have an excuse
Numerous lessons about flavor and how to successfully use the simple ingredients we use daily while cooking. I'd certainly recommend this book to anyone that enjoys cooking or eating food....
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esto le resultó útil a 5 personas
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- Lawrence J. Clark
- 08-29-17
excellent breakdown of cooking techniques!
This book offers an excellent breakdown of cooking techniques--wish I had read it 30 years ago!
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esto le resultó útil a 4 personas
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- malmal2121
- 12-27-19
phenomenal!
I was absolutely enthralled from start to finish! loved it so much! I feel like a much better cook already
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- marjolaine
- 09-16-20
A Leap Into Simple Great Cooking
Samin Nosrat explains the subtleties of great cooking and explains the chemistry behind the basic ingredients that can either make or break a culinary feast. My biggest take away was how this book emboldened me to experiment more aggressively with my cooking choices. So far so good. Every failure has been an epiphany and every success a major boost to my culinary confidence. A great read and reference manual.
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- Truble06
- 06-10-19
This was amazing
cooking is my passion. after listening to this book, it transformed my knowledge and cooking.
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- Koyo Masore
- 11-09-19
cooking made practical
I listened to the audiobook while I was cooking and I was excited to try out the new ideas presented in the book. right after listening to the section about layering fats I decided to layer the fats in my stir fry and it tasted delicious! There were some parts where the technical jargon threw me off, they were mostly the names of food from myriad places. However that didn't prevent me from gaining a lot of info about cooking. it was an enjoyable experience
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- Merle B
- 01-05-21
A Total Game Changer
I really don't like cooking, but this book has given me a completely new perspective on cooking (and eating!). It's wonderfully written, and full of so much useful info, I'm going to listen to it a second time. This book has really chaged how I see cooking forever.
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- William Lipsit
- 06-30-21
Excellent Source Guide
I absolutely love Samin. She is so pleasant to listen to. her guide to better cooking is excellent. It gives a side to cooking I've never heard before and is very useful! I'll be buying the book. This is my 3rd time listening to the recording.
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- Kathryn Slack-Ellis
- 12-19-21
Loved it!!
Answers all of your “how do I achieve x, y, z result in the kitchen”
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- Anonymous User
- 09-06-19
loved it.
I will listen to this again. Great for when your in the kitchen.
very inspirational!
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