The Four Elements Cookbook: Mastering Salt, Fat, Acid, and Heat & Culinary

The Four Elements CookbookMastering Salt, Fat, Acid, and HeatTABLE OF CONTENTSINTRODUCTIONThe Foundation of FlavorHow to Use This BookEssential EquipmentIngredients GlossaryPART I: SALT – The Foundation of FlavorUnderstanding SaltTypes of Salt and Their UsesSalting Principles and TimingThe Science of SaltRecipes:Perfect Salted Pasta WaterDry-Brined Roast ChickenPerfectly Seasoned Tomato SauceSalt-Roasted VegetablesSalted Caramel SauceSalt-Cured Salmon (Gravlax)Perfect Seasoned SteaksSalted Chocolate Chip CookiesBrined Pork ChopsSalt-Baked FishPART II: FAT – Richness and Flavor CarrierUnderstanding FatTypes of Cooking FatsSmoke Points and ApplicationsEmulsification TechniquesRendering Animal FatsRecipes: 11. Classic Vinaigrette 12. Brown Butter Pasta with Sage 13. Crispy-Skinned Salmon 14. Confit Garlic in Olive Oil 15. Flaky Butter Pie Crust 16. Duck Fat Roasted Potatoes 17. Homemade Mayonnaise 18. Schmaltz and Onions 19. Perfect Scrambled Eggs 20. Butter-Basted Ribeye 21. Olive Oil Cake 22. Chicken Liver PâtéPART III: ACID – Brightness and BalanceUnderstanding AcidTypes of Acid in CookingWhen to Add AcidBalancing AcidityAcid PairingsRecipes: 23. Lemon-Caper Chicken Piccata 24. Tomato and Burrata Salad 25. Tangy Yogurt-Marinated Grilled Chicken 26. Classic Vinegar-Based Coleslaw 27. Balsamic-Glazed Roasted Vegetables 28. Citrus-Herb Grilled Fish 29. Ceviche with Lime and Chili 30. Pickled Red Onions 31. Agrodolce Sauce (Sweet and Sour) 32. Lemon Risotto 33. Vietnamese Caramel Pork 34. Pomegranate-Glazed LambPART IV: HEAT – Transformation and TechniqueUnderstanding HeatHeat Levels and MethodsDirect vs. Indirect HeatCarryover CookingVisual Temperature CuesRecipes: 35. Perfect Pan-Seared Steak 36. Slow-Braised Short Ribs 37. Caramelized Onions 38. Crispy-Bottomed Pot Stickers 39. Oven-Roasted Whole Fish 40. Broiled Asparagus with Parmesan 41. Perfectly Grilled Chicken Thighs 42. Confit Duck Legs 43. Reverse-Seared Pork Tenderloin 44. Smoke-Roasted Brisket 45. Tempura Vegetables 46. Blackened CatfishPART V: COMBINING THE ELEMENTSComplete Meal Recipes: 47. Classic Roast Chicken with Pan Sauce 48. Pasta Carbonara 49. Braised Lamb Shanks with Gremolata 50. Miso-Glazed Salmon 51. French Vinaigrette on Mixed Greens 52. Buttermilk Fried Chicken 53. Gazpacho 54. Beef Bourguignon 55. Lemon Tart 56. Coq au Vin 57. Osso Buco with Risotto Milanese 58. Thai Red Curry 59. Moroccan Tagine 60. Perfect Pizza MargheritaPART VI: TECHNIQUE DEEP DIVESMastering Salt TechniquesMastering Fat TechniquesMastering Acid TechniquesMastering Heat TechniquesPART VII: BUILDING BLOCKSStocks and Broths: 61. Rich Chicken Stock 62. Beef Bone Broth 63. Vegetable Stock 64. Fish FumetSauces and Bases: 65. Classic Hollandaise 66. Béarnaise Sauce 67. Beurre Blanc 68. Romesco Sauce 69. Chimichurri 70. Pesto GenovesePART VIII: SEASONAL MENUSSpring MenuSummer MenuFall MenuWinter MenuPART IX: TROUBLESHOOTING & TIPSCommon Problems and SolutionsTasting and AdjustingBuilding Your PantryConversion ChartsAPPENDICES