Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Hardcover

$40.00
$40.00
Skip to product information
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
  • Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Hardcover

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Hardcover

by Samin Nosrat
$40.00
$40.00

Book Overview

"Salt, Fat, Acid, Heat will make you a better cook" (Bon Apetit). Millions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called "the next Julia Child."

Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements--from the woman declared "America's next great cooking teacher" by Alice Waters.

Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial New York Times bestseller! Inspiration for the popular Netflix series!

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master 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--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you'll ever need.

With a foreword by Michael Pollan.

*Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*
ISBN9781476753836
Author Samin Nosrat
PublisherSimon & Schuster
GenreFood & cooking and Education
FormatHardcover
PublishedApril 2017
LanguageENG- English
Pages480
Weight1.0 lb
Target AudienceAdults
Print SizeStandard Print

Related Subjects

Cooking Nonfiction Reference

1% fer Each of the Seven Seas

Every purchase sends 7% of our profits to The Ocean Cleanup. No fine print, no opt-in — just how we sail.

Whoever Ye Be, Welcome Aboard

Queer lit, music, art, philosophy, fiction — stories for every kind of soul. Come as ye are, matey.

More by Samin Nosrat

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Sold out

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Hardcover

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Hardcover

By Samin Nosrat

About Samin Nosrat

Samin Nosrat is a writer, teacher, and chef. Called "a go-to resource for matching the correct techniques with the best ingredients" by The New York Times, and "the next Julia Child" by NPR's All Things Considered, she's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.

You may also like