Salt, Fat, Acid, Heat
- 480
- 頁數
- 約 9 小時
- 閱讀時長
聯盟連結：透過此連結購買即支持 BookRank，價格不變。
我們的看法
與其說《Salt, Fat, Acid, Heat》是食譜，不如說更像一門烹飪課。前半部以平易近人的方式說明，好吃的食物為什麼好吃。四項原則要讓讀者憑直覺運用手邊任何食材，書中也以插畫取代常見的照片，免得每道菜都先帶著一個完美的範本。即使是經驗豐富的廚師，也能從中學到東西。
BookRank 編輯部的看法，依據讀者的評分與意見撰寫，不影響評分，也不影響排名。
關於本書
The international sensation – award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively. 'Revolutionary' YOTAM OTTOLENGHI 'A masterpiece' NIGELLA LAWSON A Sunday Times Food Book of the Year and a New York Times bestseller While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
分數的組成
各來源在 225 則評分上的均值是 9.0。數量還不多，讀者票只占權重的 60%，其餘被拉向排行榜的均值 7.8。8.5 就是這麼來的。
| 來源 | 平均 | 評分數 | 權重 |
|---|---|---|---|
| Open Library | 8.7 | 17 | 8% |
| Hardcover | 9.0 | 208 | 92% |
本書主題
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