Samin Nosrat
Auteur de Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
A propos de l'auteur
Samin Nosrat is a writer, cook, and teacher. She studied English at UC Berkeley. During that time, she worked at Chez Panisse restaurant. Sharing her love of food and words directed her life and career. She has cooked professionally since 2000. Her first book, Salt, Fat, Acid, Heat: The Four afficher plus Elements of Good Cooking was published in April 2017. She has also been a guest speaker for various schools and organizations regarding food, art, culture, and cooking. (Bowker Author Biography) afficher moins
Œuvres de Samin Nosrat
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (2017) 2,565 exemplaires, 25 critiques
The Best American Food Writing 2019 (2019) — Directeur de publication; Introduction — 90 exemplaires
Salt, Fat, Acid, Heat [videorecording] 1 exemplaire
4 Book Collection: Salt Fat Acid Heat, The Healthy Medic Food for Life, 5 Simple Ingredients Slow Cooker, Tasty and… (2018) — Contributeur — 1 exemplaire
Étiqueté
Partage des connaissances
- Autres noms
- ثمین نصرت
- Date de naissance
- 1979-11-07
- Sexe
- female
- Nationalité
- USA
- Lieu de naissance
- San Diego, California, USA
- Lieux de résidence
- Berkeley, California, USA
- Études
- University of California, Berkeley (BA|English)
- Professions
- chef
presenter
Membres
Critiques
Listes
Prix et récompenses
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Statistiques
- Œuvres
- 8
- Membres
- 2,671
- Popularité
- #9,611
- Évaluation
- 4.4
- Critiques
- 25
- ISBN
- 28
- Langues
- 8
Many of the foods mentioned in the book are not household names. The author worked in fancy restaurants where they prepared food to delight the most discriminating palates.
The last half of the book the book is recipes, but they are not recipes in the usual sense. We have already been told to adjust the recipes according to taste, sight, and smell. We were told that how a dish is prepared depends on the freshness and flavor that the food already contains. So instead of a straight jacket recipe, they are descriptions of considerations for that food.… (plus d'informations)