Salt, fat, acid, heat : the four elements of good cooking
Record details
- ISBN: 9781476753850
- ISBN: 1476753857
- ISBN: 9781476753836
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Physical Description:
remote
1 online resource. - Publisher: New York : Simon & Schuster, [2017]
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references and index. |
Formatted Contents Note: | Foreword -- Introduction -- How to use this book -- Part one: the four elements of good cooking. Salt -- Fat -- Acid -- Heat -- What to cook -- Part two: recipes and recommendations. Kitchen basics -- Recipes: Salads; Dressings; Vegetables; Stock and soups; Beans, grains, and pasta; Eggs; Fish; Thirteen ways of looking at a chicken; Meat; Sauces; Butter-and-flour doughs; Sweets -- Cooking lessons -- Suggested menus -- Tips for further reading. |
Source of Description Note: | Print version record and CIP data provided by publisher; resource not viewed. |
Search for related items by subject
Subject: | Cooking Cooking |
Genre: | Electronic books. Cookbooks. Cookbooks. |