food science
- Cooking
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat is a groundbreaking cookbook that delves into the core principles of culinary excellence. This innovative book transcends traditional recipes by focusing on the four fundamental elements of cooking—salt, fat, acid, and heat. Through a combination of clear explanations, practical advice, and engaging illustrations, Nosrat provides readers with…
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The Flavor Bible by Karen Page and Andrew Dornenburg
The Flavor Bible by Karen Page and Andrew Dornenburg is an indispensable resource for anyone looking to elevate their culinary creations through the art of flavor pairing. This groundbreaking book, often referred to as a “chef’s bible,” provides an extensive guide to combining flavors that will inspire both novice and experienced cooks. With its comprehensive approach to flavor combinations and…
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