Salt, Fat, Acid, Heat
Mastering the Elements of Good Cooking
Samin Nosrat, Wendy MacNaughton & Michael Pollan•480 pages
215Salads
- 226Vietnamese cucumber salad
- 227Shaved carrot salad with ginger and lime
- 228Shaved fennel and radishes
- 229Summer tomato and herb salad
- 231Summer: tomato, basil, and cucumber
- 232Autumn: roasted squash, sage, and hazelnut
- 234Winter: roasted radicchio and roquefort
- 235Spring: asparagus and feta with mint
- 236Torn croutons
238Dressings
254Vegetables
270Stocks and Soups
280Beans, Grains, and Pasta
303Eggs
310Fish
316Chicken
344Meat
358Sauces
- 360Basic salsa verde
- 361Fried sage salsa verde
- 364Southeast asian-ish herb salsa
- 365Japanese-ish herb salsa
- 366Meyer lemon salsa
- 367North african charmoula
- 368Indian coconut-coriander chutney
- 370Herbed yoghurt
- 373Mast-o-laboo persian beetroot yoghurt
- 375Basic mayonnaise
- 375Classic sandwich mayo
- 376Aioli
- 376Herb mayonnaise
- 378Tartar sauce
- 379Basic pepper paste
- 380Harissa
- 381Muhammara
- 383Basil pesto
385Butter-and-Flour Doughs
402Sweets
- 402Nekisia’s olive oil and sea salt granola
- 404Coffee granita
- 404Orange granita
- 405Poach it in wine
- 406Roast it on a bed of fig leaves
- 407Almond and cardamom tea cake
- 407Make compote
- 410Lori’s chocolate midnight cake
- 412Fresh ginger and molasses cake
- 416Bittersweet chocolate pudding
- 418Buttermilk panna cotta
- 420Marshmallow meringues
- 422Scented cream
- 424Whipped cream variations
- 426Salted caramel sauce