Gratuit avec l'essai de 30 jours
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- Narrateur(s): Samin Nosrat
- Durée: 5 h et 57 min
Échec de l'ajout au panier.
Échec de l'ajout à la liste d'envies.
Échec de la suppression de la liste d’envies.
Échec du suivi du balado
Ne plus suivre le balado a échoué
Acheter pour 18,44 $
Aucun mode de paiement valide enregistré.
Nous sommes désolés. Nous ne pouvons vendre ce titre avec ce mode de paiement
Vous pourriez aussi aimer...
-
The Food Lab
- Better Home Cooking Through Science
- Auteur(s): J. Kenji Lopez-Alt
- Narrateur(s): Mike Chamberlain
- Durée: 21 h et 22 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
-
-
Amazing!
- Écrit par leesh le 2020-06-08
Auteur(s): J. Kenji Lopez-Alt
-
269 Cooking & Kitchen Tips, Tricks & Techniques
- Learn the Basics of How to Cook Food Better & Faster with Essential Skills for Beginners
- Auteur(s): Gillian Vega
- Narrateur(s): Nathan Cox
- Durée: 2 h et 28 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?
Auteur(s): Gillian Vega
-
The Wok
- Recipes and Techniques
- Auteur(s): J. Kenji Lopez-Alt
- Narrateur(s): Eric Jason Martin
- Durée: 19 h et 44 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
Auteur(s): J. Kenji Lopez-Alt
-
Matty Matheson: A Cookbook
- Auteur(s): Matty Matheson
- Narrateur(s): Matty Matheson
- Durée: 6 h et 37 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
-
-
Matty “Buffaloaf” Matheson
- Écrit par Woodman le 2022-07-20
Auteur(s): Matty Matheson
-
Cooked
- A Natural History of Transformation
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 13 h et 25 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
he must be getting paid by the word
- Écrit par A le 2021-03-30
Auteur(s): Michael Pollan
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- Auteur(s): Michael Brenner, Pia Sörensen, David Weitz
- Narrateur(s): Donna Postel
- Durée: 9 h et 12 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
Auteur(s): Michael Brenner, Autres
-
The Food Lab
- Better Home Cooking Through Science
- Auteur(s): J. Kenji Lopez-Alt
- Narrateur(s): Mike Chamberlain
- Durée: 21 h et 22 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
-
-
Amazing!
- Écrit par leesh le 2020-06-08
Auteur(s): J. Kenji Lopez-Alt
-
269 Cooking & Kitchen Tips, Tricks & Techniques
- Learn the Basics of How to Cook Food Better & Faster with Essential Skills for Beginners
- Auteur(s): Gillian Vega
- Narrateur(s): Nathan Cox
- Durée: 2 h et 28 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?
Auteur(s): Gillian Vega
-
The Wok
- Recipes and Techniques
- Auteur(s): J. Kenji Lopez-Alt
- Narrateur(s): Eric Jason Martin
- Durée: 19 h et 44 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.
Auteur(s): J. Kenji Lopez-Alt
-
Matty Matheson: A Cookbook
- Auteur(s): Matty Matheson
- Narrateur(s): Matty Matheson
- Durée: 6 h et 37 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
-
-
Matty “Buffaloaf” Matheson
- Écrit par Woodman le 2022-07-20
Auteur(s): Matty Matheson
-
Cooked
- A Natural History of Transformation
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 13 h et 25 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
he must be getting paid by the word
- Écrit par A le 2021-03-30
Auteur(s): Michael Pollan
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- Auteur(s): Michael Brenner, Pia Sörensen, David Weitz
- Narrateur(s): Donna Postel
- Durée: 9 h et 12 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
Auteur(s): Michael Brenner, Autres
-
Kitchen Confidential
- Adventures in the Culinary Underbelly
- Auteur(s): Anthony Bourdain
- Narrateur(s): Anthony Bourdain
- Durée: 8 h et 19 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
-
-
A must hear / Must read.
- Écrit par Justin le 2020-09-01
Auteur(s): Anthony Bourdain
-
The Art of Fermentation
- An In-Depth Exploration of Essential Concepts and Processes from Around the World
- Auteur(s): Sandor Ellix Katz
- Narrateur(s): Sean Crisden
- Durée: 20 h et 16 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.
-
-
Engaging, fun and informative
- Écrit par Labelles le 2019-07-16
Auteur(s): Sandor Ellix Katz
-
Letters to a Young Chef
- Auteur(s): Daniel Boulud
- Narrateur(s): Mario Brassard
- Durée: 3 h et 57 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food - an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place.
Auteur(s): Daniel Boulud
-
Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- Auteur(s): Anthony Bourdain
- Narrateur(s): Anthony Bourdain
- Durée: 8 h et 59 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
-
-
it might be just the utter respect for the legend
- Écrit par camilo le 2020-08-03
Auteur(s): Anthony Bourdain
-
Masala Lab
- The Science of Indian Cooking
- Auteur(s): Krish Ashok
- Narrateur(s): Ashish Bhandari
- Durée: 7 h et 51 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
Auteur(s): Krish Ashok
-
Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- Auteur(s): Grant Achatz, Nick Kokonas
- Narrateur(s): Johnny Heller
- Durée: 12 h et 51 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
-
-
an exceptional story of inspiration in cuisine
- Écrit par Amazon Customer le 2020-12-30
Auteur(s): Grant Achatz, Autres
-
An Everlasting Meal
- Cooking with Economy and Grace
- Auteur(s): Tamar Adler, Alice Waters - foreword
- Narrateur(s): Tamar Adler, Alice Waters - foreward
- Durée: 7 h et 48 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them.
Auteur(s): Tamar Adler, Autres
-
Franklin Barbecue
- A Meat-Smoking Manifesto - A Cookbook
- Auteur(s): Aaron Franklin, Jordan Mackay
- Narrateur(s): Aaron Franklin, Jordan Mackay
- Durée: 8 h et 10 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world) - and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue and share years’ worth of hard-won knowledge.
-
-
This meats all your needs
- Écrit par Scott A le 2023-11-02
Auteur(s): Aaron Franklin, Autres
-
Culinary Reactions
- The Everyday Chemistry of Cooking
- Auteur(s): Simon Quellen Field
- Narrateur(s): Sean Pratt
- Durée: 4 h et 29 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
-
-
casual conversation about complex processes
- Écrit par Tataypoghi le 2024-01-22
Auteur(s): Simon Quellen Field
-
Finding Freedom
- A Cook's Story; Remaking a Life from Scratch
- Auteur(s): Erin French
- Narrateur(s): Erin French
- Durée: 9 h et 36 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Long before The Lost Kitchen became a world dining destination with every seating filled the day the reservation book opens each spring, Erin French was a girl roaming barefoot on a 25-acre farm, a teenager falling in love with food while working the line at her dad’s diner and a young woman finding her calling as a professional chef at her tiny restaurant tucked into a 19th century mill.
-
-
So proud of your story
- Écrit par JIM BAIDEN le 2023-10-23
Auteur(s): Erin French
-
Cooking for Hormone Balance
- A Proven, Practical Program with Over 125 Easy, Delicious Recipes to Boost Energy and Mood, Lower Inflammation, Gain Strength, and Restore a Healthy Weight
- Auteur(s): Magdalena Wszelaki
- Narrateur(s): Nan McNamara
- Durée: 4 h et 23 min
- Version intégrale
-
Au global
-
Performance
-
Histoire
Millions of women suffer from the life-altering, often debilitating symptoms resulting from hormonal imbalances caused by thyroid conditions, adrenal fatigue, menopause, endometriosis, fibroids, PMS, and PCOS, among others: stubborn weight gain, brain and mood issues, low energy, and more. The good news is that most of these conditions are reversible. Holistic nutrition coach Magdalena Wszelaki knows this firsthand. Developing hyperthyroidism and then Hashimoto's, adrenal fatigue, and estrogen dominance propelled her to leave a high-pressured career and develop a new way of eating.
-
-
Fantastic resource
- Écrit par True Justice le 2019-12-10
Auteur(s): Magdalena Wszelaki
-
Humble Pie
- Auteur(s): Gordon Ramsay
- Narrateur(s): Gordon Ramsay
- Durée: 3 h et 1 min
- Version abrégée
-
Au global
-
Performance
-
Histoire
This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
-
-
Loved this!
- Écrit par Dionne Harrish le 2023-09-13
Auteur(s): Gordon Ramsay
Description
Samin Nosrat reads "The Four Elements of Good Cooking", part one of her New York Times best seller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary yet simple philosophy. Master the use of just four elements - salt, which enhances flavor; fat, which delivers flavor and generates texture; acid, which balances flavor; and heat, which ultimately determines the texture of food - and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone.
PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your Library section along with the audio.
Ce que les critiques en disent
"Samin Nosrat's narration of her innovative cooking guide is informative and conversational. Nosrat is a helpful friend by your side in the kitchen, cheerfully imparting culinary wisdom through a combination of accessible scientific explanations and tales of past cooking disasters - and triumphs - of her own." (AudioFile)
Ce que les auditeurs disent de Salt, Fat, Acid, Heat
Moyenne des évaluations de clientsÉvaluations – Cliquez sur les onglets pour changer la source des évaluations.
-
Au global
-
Performance
-
Histoire
- JacquieB
- 2020-11-03
A home cook must have
I loved this book, I have it in hard copy and audio. It has changed the way I view chicken breast.
Love, love love this book.
Un problème est survenu. Veuillez réessayer dans quelques minutes.
Vous avez donné votre avis sur cette évaluation.
Vous avez donné votre avis sur cette évaluation.
1 personne a trouvé cela utile
-
Au global
-
Performance
-
Histoire
- Eric
- 2021-01-07
Good book
Good theoretical intro I don’t really know hard science when it came to cooking but this gave me a good overview to expand my abilities without following recipes so closely and often messing up
Un problème est survenu. Veuillez réessayer dans quelques minutes.
Vous avez donné votre avis sur cette évaluation.
Vous avez donné votre avis sur cette évaluation.
-
Au global
-
Performance
-
Histoire
- Ian
- 2024-05-09
salt fat acid heat
lots of useful information for anyone interested in getting better at cooking and in the kitchen too
Un problème est survenu. Veuillez réessayer dans quelques minutes.
Vous avez donné votre avis sur cette évaluation.
Vous avez donné votre avis sur cette évaluation.
-
Au global
-
Performance
-
Histoire
- Utilisateur anonyme
- 2018-09-16
Best cookbook for folks don't follow recipes
If you are one of the folks like me, can never follow a recipe without making many substitutes, this is the best cookbook for you. One focus on explaining elements of good cooking and liberates one from buying more cookbooks. Even though it's bad for business, selling more books, it's good for the reader, we get to learn how to master the elements of good cooking and put together something great every time with what you have at home. #Audible1
Un problème est survenu. Veuillez réessayer dans quelques minutes.
Vous avez donné votre avis sur cette évaluation.
Vous avez donné votre avis sur cette évaluation.
2 les gens ont trouvé cela utile