Cook the Book: Salt, Fat, Acid, Heat
Seats available: 0
$125.00
Saturday 03-23-2019
10AM - 1PM

AT LINCOLN SQUARE

Instructor: Shelley Young
Join us for our new series, Cook the Book, where you will learn how to prepare recipes from a different cookbook each month in our very own kitchen. These classes will give you the opportunity to dive into the cuisines, flavors, methods and techniques of well-known cookbooks, both locally and nationally, that are dear to our hearts and inspire our culinary point of views. This month we are featuring New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Samin's revolutionary, yet simple, philosophy inspires cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time by mastering 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. Samin bridges the gap between home and professional kitchens by demystifying the four elements of good cooking for everyone.
Join us today for a part lecture and part hands-on class where we will dive into the basic formula of all good cooking: salt, fat, acid and heat. In class today, owner and Chopping Block chef, Shelley Young, will explain the hows and whys behind these principals with the goal of understanding these concepts, so you can cook delicious food every time, with or without a recipe. You'll find that adjusting the ratios within the formula of salt, fat, acid and heat that anything is possible!
Samin's recipes featured in class today include: Salt: Glazed Five-Spice Chicken; Fat: House Made Mayonnaise; Acid: Caesar Dressing; Heat: Roasted Butternut Squash and Brussels Sprouts in Agrodolce.
You can purchase a copy of Salt, Fat, Acid, Heat here, but we'll provide printed copies of the recipes in class.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.