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Descripción de editorial

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat: Conversation Starters


"This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal," says critically acclaimed food writer Samin Nosrat. With your knowledge of the four elements of cooking, she encourages improvisation and lets readers trust their own judgment as to what good food should taste like. The first element, salt, brings out the flavor in food. The second element, fat, "amplifies flavor and makes appealing textures possible. The third element, acid, provides brightness and balance. The fourth element, heat, determines the kind of texture your food will have.

Salt, Fat, Acid, Heat is a New York Times bestseller, named by food and media critics as one of the Best Books of 2017, and is the winner of the James Beard Award for 2018.


A Brief Look Inside: 

 

EVERY GOOD BOOK CONTAINS A WORLD FAR DEEPER

than the surface of its pages. The characters and their world come alive, 

and the characters and its world still live on. 

Conversation Starters is peppered with questions designed to

bring us beneath the surface of the page

and invite us into the world that lives on. 

 

These questions can be used to create hours of conversation:

 

Foster a deeper understanding of the book

Promote an atmosphere of discussion for groups

Assist in the study of the book, either individually or corporately

Explore unseen realms of the book as never seen before

 

Disclaimer: This book you are about to enjoy is an independent resource to supplement the original book, enhancing your experience. If you have not yet purchased a copy of the original book, please do before purchasing this unofficial Conversation Starters.

 

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Read it on your PC, Mac, iOS or Android smartphone, tablet devices.

GÉNERO
Referencia
PUBLICADO
2018
junio 8
LENGUAJE
EN
Inglés
EXTENSIÓN
17
Páginas
EDITORIAL
DB
VENDEDOR
Pay Per Talk, Inc
TAMAÑO
248.9
KB

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