Salt, Fat, Acid, Heat · Mastering the Elements of Good Cooking by Nosrat, Samin -- Read -- Imperial Library of Trantor

Index

Cover Dedication Epigraph Foreword Introduction How to Use This Book Part One: The Four Elements of Good Cooking

Salt

What is Salt? Salt and Flavor How Salt Works Diffusion Calculus Using Salt

Fat

What is Fat? Fat and Flavor How Fat Works Light Using Fat

Acid

What is Acid? Acid and Flavor How Acid Works Using Acid

Heat

What is Heat? How Heat Works Using Heat

What to Cook Balance, Layering, and Restraint Using Recipes

Part Two: Recipes and Recommendations

Kitchen Basics

Choosing Tools Choosing Ingredients A Few Basic How-Tos

Recipes

Salads

Bright Cabbage Slaw Three Classic Shaved Salads

Vietnamese Cucumber Salad Shaved Carrot Salad with Ginger and Lime Shaved Fennel and Radishes

Summer Tomato and Herb Salad A Panzanella for Every Season

Summer: Tomato, Basil, and Cucumber Autumn: Roasted Squash, Sage, and Hazelnut Winter: Roasted Radicchio and Roquefort Spring: Asparagus and Feta with Mint

Torn Croutons

Dressings

Light

Red Wine Vinaigrette Balsamic Vinaigrette Lemon Vinaigrette Lime Vinaigrette Any-Other-Citrus Vinaigrette Tomato Vinaigrette Rice Wine Vinaigrette

Cream

Caesar Dressing Creamy Herb Dressing Blue Cheese Dressing Green Goddess Dressing Tahini Dressing Miso-Mustard Dressing Peanut-Lime Dressing

Vegetables

Cherry Tomato Confit Six Ways to Cook Vegetables

Blanch: Greens Sauté: Snap Peas with Chilies and Mint Steamy Sauté: Garlicky Green Beans Roast: Butternut Squash and Brussels Sprouts in Agrodolce Long-Cook: Spicy Broccoli Rabe with Ricotta Salata Grill: Artichokes

Stock and Soups

Stock

Chicken Stock

Soup

Brothy: Stracciatella Roman Egg Drop Soup Chunky: Tuscan Bean and Kale Soup Smooth: Silky Sweet Corn Soup

Beans, Grains, and Pasta

Persian-ish Rice Five Classic Pastas

Cheese: Pasta Cacio e Pepe Tomato: Pasta alla Pomarola Vegetable: Pasta with Broccoli and Bread Crumbs Meat: Pasta al Ragù (Shell)fish: Pasta alle Vongole Pasta with Clams

Eggs

Kuku Sabzi Persian Herb and Greens Frittata

Fish

Slow-Roasted Salmon Beer-Battered Fish Tuna Confit

Thirteen Ways of Looking at a Chicken

Crispiest Spatchcocked Chicken Spicy Fried Chicken Chicken Pot Pie Conveyor Belt Chicken Chicken Confit Finger-Lickin’ Pan-Fried Chicken Sage- and Honey-Smoked Chicken Chicken and Garlic Soup Adas Polo o Morgh Chicken with Lentil Rice Chicken with Vinegar Glazed Five-Spice Chicken Buttermilk-Marinated Roast Chicken Sicilian Chicken Salad

Meat

Spicy Brined Turkey Breast Pork Braised with Chilies Kufte Kebabs

Sauces

Herb Salsa

Basic Salsa Verde Fried Sage Salsa Verde Classic French Herb Salsa Mexican-ish Herb Salsa Southeast Asian-ish Herb Salsa Japanese-ish Herb Salsa Meyer Lemon Salsa

North African Charmoula Indian Coconut-Cilantro Chutney Salmoriglio Sicilian Oregano Sauce Yogurt Sauce

Herbed Yogurt Persian Herb and Cucumber Yogurt Borani Esfenaj Persian Spinach Yogurt Mast-o-Laboo Persian Beet Yogurt

Mayonnaise

Basic Mayonnaise Classic Sandwich Mayo Aïoli Garlic Mayonnaise Herb Mayonnaise Rouille Pepper Mayonnaise

Tartar Sauce Pepper Sauce

Basic Pepper Paste Harissa North African Pepper Sauce Muhammara Lebanese Pepper and Walnut Spread

Pesto

Basil Pesto

Butter-and-Flour Doughs

All-Butter Pie Dough Classic Apple Pie Classic Pumpkin Pie Light and Flaky Buttermilk Biscuits Aaron’s Tart Dough Apple and Frangipane Tart

Sweets

Nekisia’s Olive Oil and Sea Salt Granola Four Things to Do with Fruit

Juice It and Make Granita Poach It in Wine Roast It on a Bed of Fig Leaves Make Compote

Two Favorite Oil Cakes

Lori’s Chocolate Midnight Cake Fresh Ginger and Molasses Cake

Almond and Cardamom Tea Cake Bittersweet Chocolate Pudding Buttermilk Panna Cotta Marshmallowy Meringues Scented Cream Salted Caramel Sauce

Cooking Lessons Suggested Menus Tips for Further Reading Acknowledgments About the Author Bibliography Index Copyright

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