Salt, Fat, Heat, Acid

Samin Nosrat’s Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook’s bookshelves. It explores the world’s cuisines and unites the universal use of four elements. Lydia Gwin shares her favorites as the class enjoys avocado-citrus-beet salad with lemon vinaigrette, buttermilk-marinated roasted chicken with Meyer lemon salsa served with garlicky green beans and saffron rice, plus cardamom and saffron-infused pavlova with cardamom cream and pistachios.
Sat, Oct 8, 6:30 pm to 9 pm