Salt, fat, acid, heat: mastering the elements of good cooking

Foreword

Introduction

How to use this book

Part one: the four elements of good cooking. Salt

Fat

Acid

Heat

What to cook

Part two: recipes and recommendations. Kitchen basics

Recipes: Salads; Dressings; Vegetables; Stock and soups; Beans, grains, and pasta; Eggs; Fish; Thirteen ways of looking at a chicken; Meat; Sauces; Butter-and-flour doughs; Sweets

Cooking lessons

Suggested menus

Tips for further reading.