In the past few years, we have seen a move away from rote recipes and toward the teaching of technique. Of course, cookbooks and food publications still provide ingredient lists with step-by-step ...
Read this cookbook: “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” by Samin Nosrat (Simon & Schuster, $35) Samin Nosrat began as a kitchen amateur. After a memorable meal at Chez ...
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