Salt, fat, acid, heat. The main elements of good kitchen
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The taste of the dishes is affected by four main factors: salt that improves the taste, fat, which creates a rich taste and desired texture, acid that balances the taste, and heat, which determines the final texture of the dish. The book “Salt, fat, acid, heat” will help you learn to choose ingredients, correctly process them, season and bring to perfection. Everyone who knows how to cook well, whether it is eminent chefs, Moroccan grandmothers or masters of molecular gastronomy, follow these four principles of culinary skill. Set them - and you will also succeed in cook art.
For a wide range of readers
For a wide range of readers
Author:
Author:Nosret Samin
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:White
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-985-15-3757-6
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