In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Samin Nosrat has taught everyone from professional chefs to middle school kids to cook using her revolutionary, yet simple, philosophy.
Salt, Fat, Acid, Heat
Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash, it presents new ways to cook with everyday items.
The Short Stack Cookbook
Based on Emily Dilling’s popular blog, ParisPaysanne.com, this fully updated new edition takes readers on a tour of Paris’s artisanal and craft food scene, including coverage of the latest developments and new generation of chefs and artisans who are indelibly changing the food climate.
My Paris Market Cookbook - Updated