by Samin Nosrat
Sugar, 26, 143. (see also Sweets)
browning stages of, 146–47
heat and, 142–43
salt and, 47
Summer Panzanella, 231–32
Summer Tomato and Herb Salad, 229
Sushi rice, 283
Sweating, 138, 156, 172–73
Sweetness, 26, 64, 124, 152
balancing acid with, 126
Sweets, 199, 402–27. (see also Fruits)
Apple and Frangipane Tart, 397–99
Bittersweet Chocolate Pudding, 178, 416–17, 422
butter cakes, 95–96
Buttermilk Panna Cotta, 406, 407, 418–19
cakes (see Cakes)
Cardamom Panna Cotta, 419
Chocolate-Caramel Meringue Fool, 421
Chocolate-Cardamom Pudding, 417
Chocolate Midnight Cake, 94, 98, 180
chocolate (see Chocolate)
Citrus Panna Cotta, 419
Classic Apple Pie, 386, 388–89
Classic Pumpkin Pie, 390
Granita, 404–5
Marshmallowy Meringues, 179, 420–21, 424
Meringue Fool, 421
Nekisia’s Olive Oil and Sea Salt Granola, 402–3
Pavlovas, 420, 421
Persian Pavlovas, 421
Salted Caramel Sauce, 126, 150, 421, 426–27
Scented Cream, 405–7, 417, 421, 422–25
Shortcakes, 393
Table (granular) salt, 22, 23
Tahini Dressing, 251
Tallow, 69
Tangy Whipped Cream, 113, 425
Tanis, David, 338
Tart dough, 93
Tartar Sauce, 313, 329, 374, 378
Taste, seasoning to, 27–28
Taste buds, 26
Taste of Country Cooking, The (Lewis), 344
Tastes, five, 26, 124
Tasting, 17–18, 27, 41–42, 48–49, 54
Taylor, June, 146
Tellicherry peppercorns, 46
Ten-Minute Egg, 305, 314, 378
Tender Beans, 348
Tender texture, 62, 74, 88–90, 93–94, 112, 154, 430
Texture, 196
acid and, 112–114
creamy, 62, 80–87
crisp, 61, 74, 75–79
fat and (see Fat)
flaky, 62, 74, 88–93, 385
light, 62, 74, 95–96
tender, 62, 74, 88–90, 93–94, 112, 154, 430
Thanksgiving, 31, 101–2, 191, 262, 347
Toasted Almond or Hazelnut Cream, 424
Toasted Coconut Cream, 424
Toasting, 156, 181
Toklas, Alice B., 147, 273
Tomato, 105, 107–8, 112
Avocado Salad with Heirloom Tomato and Cucumber, 215–23
Cherry Tomato Confit, 256–57
Fattoush, 232, 240
Pasta all Pomarola, 293–94
Ricotta and Tomato Salad Toasts, 195, 230, 382
Summer Tomato and Herb Salad, 229
Tomato, Basil, and Cucumber Salad, 231
Tomato and Ricotta Salad Toasts, 195, 230, 382
Tomato Confit, 140
tomato ketchup, 124
Tomato Vinaigrette, 229, 231, 245, 256
Torn Croutons, 231, 232, 234–36
Tuna Confit, 82, 140, 221, 314–15, 359, 379
Turkey:
basic braising times, 351
heat and, 148
Spatchcocked Thanksgiving Turkey, 347
Spicy-Brined Turkey Breast, 31, 346–47, 375
Turkey Confit, 327
Turkish Köfte, 357
Turn process, 90
Tuscan Bean and Kale Soup, 228, 232, 274–75
Tuscan Bread, Bean, and Kale Soup (Ribollita), 258, 275
Tuscan Pasta and Bean Soup (Pasta e Fagioli), 275, 281
Umami (savoriness), 26, 64, 124, 152, 196
sources of, 125
Vanilla Scented Cream, 389–91, 393, 410, 411, 413, 415, 421, 423
Vegetable shortening, 92
Vegetables:
Artichoke Confit, 257
Butternut Squash and Brussels Sprouts in Agrodolce, 262–63
Cherry Tomato Confit, 256–57
cooking methods, 112, 160, 163, 164, 168–73, 182, 184–85, 258–69
Garlicky Green Beans, 73, 259, 261
Pasta with Broccoli and Bread Crumbs, 295–96
recipes, 254–69
salt and, 33
simmering, 160
Snap Peas with Chilies and Mint, 260
Spicy Broccoli Rabe with Ricotta Salata, 264–65
Vietnamese Cucumber Salad, 227, 338
Vinaigrette dressings, 80–82, 240–46
Any-Other-Citrus Vinaigrette, 238
Balsamic Vinaigrette, 238, 241
Brown Butter Vinaigrette, 67, 232, 234, 241
Citrus Vinaigrette, 118
Honey-Mustard Vinaigrette, 240, 267, 326
Kumquat Vinaigrette, 244
Lemon-Anchovy Vinaigrette, 242
Lemon Vinaigrette, 228, 242
Lime Vinaigrette, 226, 230, 243
Parmesan Vinaigrette, 241
Red Wine Vinaigrette, 225, 230, 232, 235, 240, 246
Tomato Vinaigrette, 229, 231, 245, 256
Vinegar, 103, 105, 108–9, 118
Chicken with Vinegar, 336–37
Vitali, Benedetta, 59, 131, 297
Volatility, 152
Water, cooking with, 157–71
Waters, Alice, 57, 127, 150, 177, 215
White and Red Clam Sauce, 302
Wilting, 138
Winter Panzanella, 195, 234, 241
Wolfert, Paula, 131
World of Flavor, 46, 159, 164, 192, 194
Wrist wag, 44, 45
Yogurt:
Herbed Yogurt, 287
Persian Beet Yogurt (Mast-o-Laboo), 373
Persian Herb and Cucumber Yogurt, 334, 335, 357, 371
Persian Spinach Yogurt (Borani Esfenaj), 372
Yogurt Sauce, 262, 281, 370
Zuni Café, San Francisco, 27
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Text copyright © 2017 by Samin Nosrat
Illustrations copyright © 2017 by Wendy MacNaughton
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First Simon & Schuster hardcover edition April 2017
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Interior and cover design by Alvaro Villanueva
Cover art by Wendy MacNaughton
Library of Congress Cataloging-in-Publication Data
Names: Nosrat, Samin, author.
Title: Salt, fat, acid, heat : the four elements of good cooking / Samin Nosrat.
Description: New York : Simon & Schuster, [2017] | Series: Simon & Schuster nonfiction original hardcover | Includes bibliographical references and index.
Identifiers: LCCN 2016040649 (print) | LCCN 2016055183 (ebook) | ISBN 9781476753836 (hardcover : alk. paper) | ISBN 9781476753843 (pbk. : alk. paper) | ISBN 9781476753850 (ebook)
Subjects: LCSH: Cooking. | LCGFT: Cookbooks.
Classification: LCC TX651 .N66 2017 (print) | LCC TX651 (ebook) | DDC 641.5—dc23
LC record available at https://lccn.loc.gov/2016040649
ISBN 978-1-4767-5383-6
ISBN 978-1-4767-5385-0 (ebook)