New York Times Bestseller Named one of the Best Books of 2017 by NPR, Buzzfeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that … Tasting Table, Modern Farmer, Publishers Weekly, and more.
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. 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.
Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.
With a foreword by Michael Pollan.more
This is a great book about food. She loves her food and cooking and makes your mouth water at each recipe. She is a bright personality and writes with wit and understanding. A great adventurer for food. Almost makes me want to cook!
This is a fantastic book to help you understand the taste profiles so that you can cook and adjust your cooking to your tastes rather than just follow a recipe. Also
great if you like to cook without a recipe.
Even better than the tv series, if that’s possible!
This is a wonderful book.
What I enjoyed most about this book was the science, as well as all the options for recipes.
This cookbook provides a lot of excellent information for cooking. I learned a great deal.
Infirmative
This is a great cook book. And I learned so much from reading it about how and why food tastes the way it does. And it’s made my cooking more loose and inventive. Another real treat are the illustrations. They make the book come alive and feel like an old friend.
Such a great approach to flavor in food and how to use basic approaches to enhancing your own cookng
This is a must have book….teaches you how to manage food, not just recipes. If you learn these four principles the sky is the limit!!!
I had to have this! I checked it out from our library and loved it. More of a how to for cooking everything, but wonderful.
This cookbook feels like you have a chef leaning over your shoulder, telling you the right way to do things and why you should do them. I love the stories of the mistakes and the journey on how to be a great chef.
Such a well written cookbook- and the recipes are wonderful
Excellent cookbook.Great variety .I found it covered the basic fundamentals of good taste and was a help to me ,even though I have been cooking for a long time.This book was a welcome addition to my kitchen staples.
I learned so much. What a cook learns instinctively is now explained clearly.
Excellent!
It was informative but truest lacked depth as far as recipes go.
This book encouraged me to start cooking and inspired me to take a trip to Italy, the most beautiful country in the world!
Food-nerds will love it
More than a cookbook, this author shares insight into some very fundamental concepts of cooking and behind-the-scenes views into various restaurant kitchens There are recipes and methods detailed, including one for my new preferred version of scrambled eggs! (I read this before the author’s television show began)