Cedar & Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea by DL Acken, Emily Lycopolus
English | October 22nd, 2019 | ISBN: 1771512946, 1771513284 | 320 pages | EPUB | 52.80 MB
All posts tagged Salt
Cedar & Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea
Cedar & Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea by DL Acken, Emily Lycopolus
English | October 22nd, 2019 | ISBN: 1771512946, 1771513284 | 320 pages | EPUB | 52.80 MB
Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen
Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen by Will Horowitz, Marisa Dobson, Julie Horowitz
English | March 12th, 2019 | ISBN: 0062427105 | 319 pages | EPUB | 44.76 MB
Salt Water Sportsman – March 2019
Salt Water Sportsman – March 2019
English | 84 pages | True PDF | 92.4 MB
Kindness & Salt: Recipes for the Care and Feeding of Your Friends and Neighbors
Kindness & Salt: Recipes for the Care and Feeding of Your Friends and Neighbors by Ryan Angulo, Doug Crowell
2018 | ISBN: 1455539988 | English | 288 pages | EPUB | 103 MB
Salt Water Sportsman – November 2017
Salt Water Sportsman – November 2017
English | 100 pages | True PDF | 30.9 MB
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Samin Nosrat, "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking"
English | ISBN: 1782112308 | 2017 | EPUB | 480 pages | 37 MB
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.
Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen
Leslie Bilderback, “Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen”
English | ISBN: 1250088712 | 2016 | EPUB | 224 pages | 40 MB
Salt has been an essential dining element since the invention of the kitchen table. But today, specialty salts come in a vast variety of forms and flavors. Smokey salts, salts infused with clay or charcoal, herby and spicy salts, salt with extra umami or a hint of sugar are being added to many recipes, to layer more flavor, and not simply to enhance the flavors already there. It’s a feast for the tongue, and colorful salts also add visual interest to dishes, and the varying textures add crunch.
