#Cooking Technique

2 books tagged with cooking technique, sorted by rating.

Mastering the Art of French Cooking

by Julia Child, Louisette Bertholle, Simone Beck

5/5

Cookbooks & Food

Salt, Fat, Acid, Heat

by Samin Nosrat

5/5

Cookbooks & Food

Mastering the Art of French Cooking

by Julia Child, Louisette Bertholle, Simone Beck

5/5

The 1961 cookbook that introduced French technique to American home kitchens and made Julia Child a household name. Every recipe is laid out with an exacting, patient hand: ingredients, method, variations, and the underlying technique you'll carry forward. The 40th-anniversary edition reproduces the original text in full.

Cookbooks & Food

Salt, Fat, Acid, Heat

by Samin Nosrat

5/5

Chef and writer Samin Nosrat distills cooking down to four mastering elements — salt for flavor, fat for richness, acid for balance, and heat for transformation. Illustrated by Wendy MacNaughton, this James Beard Award-winning instructional cookbook teaches you to cook well anywhere, from any ingredient, without recipes.

Cookbooks & Food