The Crown of Thorns

Author:,

Publisher:Appetite by Random House

ISBN:0449016358

Total Pages:352

Viewed:855

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Books Description:

The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables

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Ottolenghi Flavor

Author:Yotam Ottolenghi,Ixta Belfrage,Tara Wigley

Publisher:Appetite by Random House

ISBN:0525610146

Total Pages:320

Viewed:866

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NEW YORK TIMES BESTSELLER NATIONAL BESTSELLER The New York Times-bestselling author of Plenty breaks down the three factors that create flavor to deliver more than 100 super-delicious recipes for innovative ways to cook vegetables. Yotam Ottolenghi--the beloved chef who captured the hearts of home cooks looking for inspiration and great-tasting, plant-based food for weeknight cooking--is back with another collection of instant-hit recipes, with 60 percent of them ideal for the rapidly growing vegan market. Ottolenghi's landmark book Plenty ushered in a new era of vegetable cooking and, with Plenty More, he focused on vegetable-cooking techniques. Now, in Ottolenghi Flavor, he details what makes vegetables distinct and how to maximize their flavors by following the "three P's": • Process: Key reactions that happen when vegetables or supporting ingredients are cooked. • Pairing: What you match a vegetable with to accentuate its defining qualities. • Produce: Understanding the sheer depth of flavor that certain vegetables naturally possess. With surefire hits such as Celeriac and Goat's Cheese Tacos with Date Barbecue Sauce, Mushroom Lasagne, and Vegetable Schnitzel, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi Flavor is the exciting, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

Jerusalem (EL)

Author:Yotam Ottolenghi,Sami Tamimi

Publisher:Appetite by Random House

ISBN:0449015688

Total Pages:288

Viewed:1460

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A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

NOPI

Author:Yotam Ottolenghi,Ramael Scully

Publisher:Appetite by Random House

ISBN:0449016331

Total Pages:352

Viewed:1047

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Books Description:

A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant. In collaboration with Nopi's head chef Ramael Scully, Yotam's journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way.

Ottolenghi Simple

Author:Yotam Ottolenghi

Publisher:Appetite by Random House

ISBN:0449017044

Total Pages:352

Viewed:1109

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JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

Sweet

Author:Yotam Ottolenghi,Helen Goh

Publisher:Appetite by Random House

ISBN:0147529913

Total Pages:368

Viewed:357

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NEW YORK TIMES BESTSELLER • A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater. • Finalist for the 2018 James Beard Foundation Book Awards for "Baking and Desserts" and "Photography" categories • Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category

Falastin

Author:Sami Tamimi,Tara Wigley

Publisher:Appetite by Random House

ISBN:0525610162

Total Pages:352

Viewed:1395

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NATIONAL BESTSELLER Falastin is a soulful tour of Palestinian cookery today from Ottolenghi's Executive Chef Sami Tamimi, with 120 highly cookable recipes contextualized by his personal narrative of the Palestine he grew up in. The story of Palestine's food is really the story of its people. When the events of 1948 forced people from all the regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin, Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, many distinct regional cooking traditions, and, ultimately, Palestinian cooks' ingenuity and resourcefulness as the country's foodways mingled and morphed. From the recipes of refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient cuisine while recording the derivations of a dynamic cuisine and the stories of the people of Palestine--as told from the kitchen.

Cook, Eat, Repeat

Author:Nigella Lawson

Publisher:HarperCollins

ISBN:144346452X

Total Pages:352

Viewed:1238

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“Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty…More than just a mantra, ‘cook, eat, repeat’ is the story of my life.” Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella Lawson’s engaging and insightful prose. Whether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore while sharing new recipes that readers will want to return to again and again. Within these chapters are more than a hundred new recipes for all seasons and tastes from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble. “The recipes I write come from my life, my home,” says Nigella, and in Cook, Eat, Repeat she reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays.

Start Simple

Author:Lukas Volger

Publisher:HarperCollins

ISBN:0062883607

Total Pages:272

Viewed:486

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From veteran food writer, recipe developer, and creator of the James Beard Award-winning Jarry magazine comes an innovative approach to vegetarian cooking. What have I got to eat? It’s a question we ask every time we open up the refrigerator or pantry door. It might be eggs, some cheese, and half a loaf of bread, or a box of wilting greens, garlic, and some sweet potatoes. Though these ingredients may not seem like much to make a delicious meal, recipe developer and author Lukas Volger knows it’s all you need. In Start Simple he offers a radically new, uncomplicated, and creative approach to cooking that allows you to use what you already have on hand to make great meals you didn’t think were possible. Magic can happen with just a few ingredients: sweet potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter squash, mushrooms, tofu, summer squash, and cauliflower. Volger advises readers to stock up on these eleven building blocks instead of shopping for a single recipe. A protein (tofu, beans, eggs) is a foundation. A crunchy garnish (cabbage, greens) is a finishing touch. Once these structural components of a meal are established, home chefs can throw in their own variations and favorite flavors—mixing, matching, and adding ingredients to customize their dishes. While Start Simple is a vegetarian cookbook—none of the recipes include meat—Volger’s approach transcends categories. His methods aren’t about subscribing to a specific dietary regimen; they are about simply recognizing and embracing the way people cook and eat today. Creating weekly meal plans based on intricate recipes sounds good, but it can be difficult to execute. Having a well-stocked pantry paired with a choose-you-own adventure guide to creating simple yet inventive meals is more practical for your average home cook.

Lateral Cooking

Author:Niki Segnit

Publisher:Bloomsbury Publishing USA

ISBN:1635574412

Total Pages:612

Viewed:543

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Books Description:

A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

Everyday Dorie

Author:Dorie Greenspan

Publisher:Houghton Mifflin Harcourt

ISBN:054483545X

Total Pages:368

Viewed:1732

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Books Description:

2019 James Beard General Cookbook Award Finalist To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. What makes a “Dorie recipe”? Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers’ market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions.

Mother Grains: Recipes for the Grain Revolution

Author:Roxana Jullapat

Publisher:W. W. Norton & Company

ISBN:132400357X

Total Pages:352

Viewed:480

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Books Description:

The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.

Half Hour Hero

Author:Roz Purcell

Publisher:Penguin UK

ISBN:0241981719

Total Pages:256

Viewed:828

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Books Description:

Want to eat well but feel you don't have the time? Roz Purcell will show you how tasty and healthy whole foods can be - and how easy it is to fit them into a busy lifestyle. Using readily available ingredients and store cupboard essentials, Roz's whole foods recipes are quick, simple, nutritious and most of all, delicious. In less than thirty minutes, you can prepare, cook, and enjoy natural food that helps you look and feel healthier and happier. With over 100 easy to follow recipes, Half Hour Hero will prove that healthy eating can be fuss-free. From tasty breakfasts, hearty dinners, indulgent desserts, to snacks and tonics to enjoy on the go, Roz will show you how to cook quick dishes that will put natural whole foods at the heart of any life, no matter how hectic. Eating well has never been so simple.

Food52 A New Way to Dinner

Author:Amanda Hesser,Merrill Stubbs

Publisher:Ten Speed Press

ISBN:0399578013

Total Pages:288

Viewed:418

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Books Description:

A smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead. Amanda Hesser and Merrill Stubbs, founders of the online kitchen and home destination Food52, pull off home-cooked dinners with their families with stunning regularity. But they don't cook every night. Starting with flexible base dishes made on the weekend, Amanda and Merrill mix, match, and riff to create new dinners, lunches, and even desserts throughout the week. Blistered tomatoes are first served as a side, then become sauce for spaghetti with corn. Tuna, poached in olive oil on a Sunday, gets paired with braised peppers and romesco for a fiery dinner, with spicy mayo for a hearty sandwich, and with zucchini and couscous for a pack-and-go salad. Amanda and Merrill’s seasonal plans give you everything you need to set yourself up well for the week, with grocery lists and cooking timelines. They also share clever tips and tricks for more confident cooking, showing how elements can work across menus and seasons to fit your mood or market, and how to be scrappy with whatever’s left in the fridge. These building blocks form A New Way to Dinner, the key to smarter, happier cooking that leaves you with endless possibilities for the week ahead.

Sheet Pan Everything

Author:Ricardo Larrivee

Publisher:Appetite by Random House

ISBN:0525610529

Total Pages:216

Viewed:374

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Books Description:

The simplest way to get a no-fuss delicious dinner on the table? The sheet pan! In the latest cookbook from Ricardo and team, you will find fuss-free, one-pan recipes the whole family will enjoy. Worried about what to make for dinner after a long busy workday? Take the stress out of cooking with these one-pan recipes! Lacking inspiration for flavorful meals the whole family will enjoy? Let the sheet pan will be the hero of your every meal! Love cooking, but hate cleaning up? Sheet pan meals are easy to make, and even easier to clean up! In this simple, beautiful, well-balanced cookbook, you will find more than 75 easy-to-follow recipes that are ready in a snap. Sheet Pan Everything has recipes that the whole family will enjoy, as well as strategies for how to plan your family's meals for the week. Inside are delicious recipes for any gathering, like Chicken Wings and Cauliflower with Honey-Mustard Sauce; Cheesesteak Subs; Parmesan-crusted Pork Chops; Cauliflower Tacos; Cheddar, Bacon and Baguette Strata; Beet, Chickpea and Pomegranate salad; Sheet Pan Raclette; Frangipane and Pear Tart; and Giant Ice Cream Sandwich. With recipes for weeknights, brunch, snacks, sweets, and entertaining, Sheet Pan Everything will inspire you with whole new ways to use your sheet pan!

hot for food all day

Author:Lauren Toyota

Publisher:Penguin

ISBN:0735239150

Total Pages:288

Viewed:1888

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Books Description:

More than 100 utterly simple, crazy-delicious vegan recipes that satisfy cravings all day, everyday, from vegan YouTube guru and bestselling author of Vegan Comfort Classics Lauren Toyota. Lauren Toyota's hot for food has become the go-to source online for flavorful, vegan comfort food recipes like Cheeseburger Pasta Salad and Oyster Mushroom Calamari. But let's face it--epic vegan food can take work. So in hot for food all day, Lauren collects her simplest, tastiest recipes, for the quickest weeknight meals, easy work lunches, and satisfying breakfasts. Separated by meal type, and with choose-your-own-adventure recipes for mac 'n' cheese, snack mixes, scones, and more, hot for food all day has everything you can expect from Lauren--Buffalo Chicken Crunchwraps, Spiced Grilled Cheese, Stuffed Breakfast Danishes, Tokyo Street Fries--as well as ideas for leveling up your leftovers to make your vegan meals amazing all week. With photos chronicling what Lauren eats in a day, as well as endless ideas for dressings, sauces, and other flavor boosters, Lauren proves again that vegans can eat whatever they want.

Sababa

Author:Adeena Sussman

Publisher:Penguin

ISBN:052553346X

Total Pages:368

Viewed:1229

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"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.

Great South African Cookbook

Author:Various contributors

Publisher:Quivertree Publications

ISBN:1928209726

Total Pages:372

Viewed:811

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Books Description:

67 of South Africa's finest cooks, chefs, gardeners, bakers, farmers, foragers and local food heroes let us into their homes - and their hearts - as they share the recipes they make for the people they love. Each recipe is accompanied by stunning original photography that captures the essence of our beautiful country. Featuring over 130 recipes, from tried and true classics to contemporary fare, The Great South African Cookbook showcases the diversity and creativity of South Africa's vibrant, unique food culture.

Michael Symon's Playing with Fire

Author:Michael Symon,Douglas Trattner

Publisher:Clarkson Potter

ISBN:0804186596

Total Pages:240

Viewed:478

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Books Description:

Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

Salt, Fat, Acid, Heat

Author:Samin Nosrat

Publisher:Simon and Schuster

ISBN:1476753857

Total Pages:480

Viewed:1537

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Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. 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 charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.