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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

New York Times Bestseller

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.

Product Features

  • Salt, Fat, Acid, Heat Samin Nosrat


Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White

Great for the chef, features 11-cup work bowl and extra-large feed tube for slicing whole fruits and vegetables. Powerful enough to knead bread with ease. With stainless steel medium, thin and shredding/slicing discs, and chopping blade. 5-year full motor warranty. In white, almond or black. Model DLC-8SY.

Product Features

  • Includes three slicing/shredding discs, new chopping blade, and spatula
  • Ideal for making dough, slicing vegatables, shredding cheese, mincing garlic and herbs, mixing batters, emulsifying
  • 625 watt motor. Stainless steel thin slicing disc (2mm) and medium slicing disc (4mm).
  • Extra-large feed tube for larger food slices. 11-cup work bowl large enough for a family.
  • Five-year full motor warranty, three-year limited entire unit warranty


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10 Tips for Keeping Your Kitchen Clean by Erica


Announcing My Cuisine and Culture Tour to Azerbaijan and Georgia

Friends, I have some very exciting news to share! I am doing my first  Cuisine and Culture Tour to Azerbaijan and Georgia in July, 2018, and it is now open for registration. My award-winning cookbook, Pomegranates & Saffron: A Culinary Journey to Azerbaijan, is literally coming to life, with Georgia joining in! This is a unique opportunity and has never been offered in this scope before.

I’ve handcrafted a special itinerary to show you the most interesting places, to have you try the most authentic food, meet with the locals, learn about history and culture of the two countries firsthand.

continue reading

The post Announcing My Cuisine and Culture Tour to Azerbaijan and Georgia appeared first on AZ Cookbook.


Iced Lemon Bars

When you think of lemon bars, you probably picture the lemon curd-topped treats that make citrus-lovers’ mouths water. I love a good lemon bar – and I have a recipe for perfect ones – but that’s not the only lemon dessert out there when you’re in the mood for a little citrus. These Iced Lemon Bars are dense, tender cakes that are topped with a lemon icing. They’re bursting with lemon flavor, though you’ll probably only need a single lemon to make a batch, and they’ll satisfy a citrus craving every time.

The cake bars start with a batter that is flavored generously with lemon zest. The zest of a lemon is the colorful outer peel of the citrus fruit and it contains lots of lemon oil, which has a very concentrated lemon flavor. The best way to get the zest from your lemon is by using a microplane, which will get the zest off of one lemon in just a few seconds. It is possible to zest a lemon without using a microplane, but it takes a bit more time. One large lemon should provide enough zest for this recipe. Though there is no lemon juice in the cake batter, the icing is flavored using lemon juice, so just set the zested lemon aside after you use it for the cake batter to use when you’re ready to make the icing.

This cake almost has a pound cake-like texture to it and, though it is quite a bit lighter in texture than most pound cakes, it still uses quite a bit of butter. The batter will not rise as high as some other styles of cake, yielding a denser bar that is still very tender. It’s firm enough that you can pick up a slice and eat it out of hand, even though it can also be served with a fork.

The cake is baked in a 9×13-inch pan and should be cut into about 20 squares, but you can make them larger or smaller depending on the number of people you need to serve. The icing should be poured over the cake once it has cooled and spread into an even layer on top of the cake, which should be relatively flat after baking. I added a little sprinkle of lemon zest to the top of my cake to hint at the flavor, but feel free to dress it up by adding sprinkes, colored icing or even some edible flowers!

Iced Lemon Bars
1 3/4 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
10 tbsp butter, room temperature
3/4 cup sugar
3 large eggs, room temperature
1/4 cup yogurt (or sour cream)
1 tbsp lemon zest (from 1 large lemon)

Icing
1 1/2 cups confectioners’ sugar
2-3 tbsp lemon juice
pinch salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, yogurt and lemon zest, then gradually stir in the flour mixture until the batter comes together and no streaks of dry ingredients remain.
Pour batter into prepared pan and spread into an even layer.
Bake for about 35 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool completely before topping with the icing.

To make the icing: Whisk together confectioners’ sugar, 2 tbsp lemon juice and a pinch of salt in a small bowl. Gradually add in additional lemon juice, if needed, to thin the icing to a pourable consistency. Pour over cooled cake and spread into an even layer. Allow icing to set for at least 30 minutes before serving.

The post Iced Lemon Bars appeared first on Baking Bites.


Instant Pot DUO Plus 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer

Instant Pot Duo Plus is the next evolution in the Duo Series, the #1 best-selling cooker in the Instant Pot family. The Duo Plus 9-in-1 Programmable kitchen appliance with advanced microprocessor technology incorporates all of the great features that made the Duo the #1 best-seller. It has new and improved programs and features to continually support one’s fast-paced, health-conscious and lifestyle. The Duo Plus includes 3 new programs, Cake, Egg, and Sterilize. The Cake program has been designed to pressure cook soft and moist cakes; whereas, the Egg program has been created to prepare perfect eggs in just a few minutes. With the Sterilize program one can pasteurize milk, and sterilize baby bottles, jars, and utensils; as well as, perform certain types of canning much more conveniently than ever before! The Duo Plus is designed with a large blue LCD display with a new user interface to adjust the cooking settings, pressure levels, keep-warm on/off at any time during the cooking process. There are 4 new icons to easily view the status of the cooker, Heat, Pressure Cook, Keep Warm and Sound. The ‘Heat’ indicates heating or cooking in progress, ‘Pressure Cook’ indicates the pressure cook program is selected, ‘Keep Warm’ indicates if it is on/off, and ‘Sound’ indicates if the sound is on/off when cooking starts or is completed. NOTE: This product is 110v and for use in North America, if you live in Europe or other 220-240v territories this product will not operate.

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  • Duo Plus is the latest evolution in the #1 selling Multi-Cooker the Duo series, new for 2017 with more custom features, improved usability and a large attractive blue LCD screen
  • Duo Plus replaces 9 common kitchen appliances including pressure cooker, slow cooker, rice cooker, yogurt maker, egg cooker, sauté, steamer, warmer, sterilizer and it makes cake too
  • Up to 70% quicker. A great meal is a press of a button away with 15 microprocessor controlled programs taking the guesswork out of your cooking. You can achieve perfect results every time
  • All components in contact with food are food grade 304 (18/8) stainless steel including the lid, the inner pot with 3-ply bottom and steam rack with handles. They are easy to clean and dishwasher safe
  • UL certified with 10 proven safety mechanisms gives you peace of mind. Highly Energy efficient, this kitchen friendly cooker Emits no steam when cooking, contains all smells and automates your cooking.
  • Accessories include – steam rack with handles, recipe booklet, serving spoon, soup spoon, and measuring cup. To maximize performance of cooker only use genuine Instant Pot accessories


Creamy Mushroom Soup by The Pioneer Woman


Miyagi Oyster Mushroom Bisque Recipe

A few weeks ago I received a dozen and a half miyagi oysters from Real Good Fish as part of my my seafood subscription. Because miyagi oysters are delicate and small, I generally just serve them on the half shell, but this time I decided to make bisque. Bisque is a creamy soup traditionally made from seafood and in particular broth from seafood shells. 

Searching around online I found a recipe for oyster bisque from Chef Greg Atkinson in Seattle that called for cooking the oysters in the shells. While I have gotten better at shucking oysters with practice, this appealed to me greatly! It’s a stunning recipe but I only had half the amount of oysters required so I could only make a half batch. The second time around I was inspired to make a bisque with both oysters and oyster mushrooms. Oyster mushrooms look a bit like oysters in color and shape. They have a very mild earthy flavor that reminds me of oysters as well. 
My recipe uses less heavy cream than the original and I puree the mushrooms as well as the bits of onion along with the oysters. The resulting soup is rich and complex and the luxurious topping of whipped cream really takes it over the top. This is a soup worthy of a special occasion. Maybe New Year’s Eve? Next time you find yourself wiht some oysters, I hope you’ll give it a try. 
Miyagi Oyster Mushroom Bisque
Adapted from a recipe by Greg Atkinson
Serves 4
Ingredients
1 1/2 dozen live miyagi oysters 
2 cups water
1/4 cup butter
1/4 cup minced white onion
1/2 pound chopped oyster mushrooms
Pinch freshly ground pepper
Pinch grated nutmeg, or to taste
1/2 cup dry sherry 
1 1/2 cups whole milk
3/4 cup heavy whipping cream, divided
2 Tablespoons freshly chopped herbs such as parsley, chives or tarragon
Instructions
Scrub the oysters to clean off any mud or shell chips. Bring 2 cups of water to a full rolling boil in a 1-gallon Dutch oven or pot over high heat. Put the oysters in the pot, cover, reduce the heat to medium and let them steam until they open or become very easy to pry open with an oyster knife, about 8 minutes. 
Remove the steamed oysters from their shells and put them and their liquor in a blender. Strain the liquid in which the oysters were steamed into the blender as well.
Rinse or wipe the Dutch oven and add the butter, heat over medium-high heat and add the onions, Cook for about 2 minutes or until softened then add the mushrooms. Sauté until the mushrooms release their liquid and begin to dry then add the sherry. pepper and nutmeg and cook until the sherry has evaporated and the mixtures sizzles in the pan. Add 1/4 cup cream and bring this mixture to a boil. 
Transfer the mushroom mixture into the blender with the oysters and blend to make a very smooth purée. Return the mixture to the pot, add the milk and heat through. 
Whip the remaining 1/2 cup cream. Garnish each serving of soup with a dollop of whipped cream and chopped herbs.
Enjoy!
Disclaimer: I received the oysters from Real Good Fish I was not compensated monetarily for this or any other post. 

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