Sůl, tuk, ocet, žár - Jak zvládnout základní prvky dobrého vaření – Nosratová Samin (2020)

This unconventional cookbook, published in English by the prestigious Simon & Schuster, has made a striking impression. At least 20 prominent newspapers and magazines, including the London Times, nominated it for Book of the Year, it ranked among the bestsellers of 2018 in the New York Times, and it won the James Beard Award for the best cookbooks. It has also quickly been translated into many foreign languages. The author summarized decades of her professional practice into four simple elements without which no dish can do without: salt, which enhances flavor; fat, which carries flavor and also affects the consistency of the dish; vinegar and every other acidic ingredient that balances flavor; and then comes heat, or cooking. The book, of course, includes recipes, but it is not just a dry list of ingredients and preparation descriptions – everything is presented with humor and flair. The illustrations and numerous graphs are equally original and insightful, guiding even novice cooks on how, why, and when to cook certain dishes and what to pair them with. Although there is ample space devoted to various meat preparations, vegetarians will also find something for themselves. At the very end, sample menus for various occasions are provided. We believe that…