Salt, Fat, Acid, Heat: Mastering The Elements Of Good Cooking

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

Editor's Note

Warm adventure…

For anyone who's fallen for Samin Nosrat's charming Netflix series "Salt Fat Acid Heat," know that the source material is just as — if not more! — charming. Written with Nosrat's signature warmth and approachability, it makes cooking less of a color-by-numbers and more of a flavor adventure.

Description

Samin Nosrat reads "The Four Elements of Good Cooking," Part One of her New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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 a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone.

Regional & Ethnic
Cooking, Food & Wine
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About the author

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.

Reviews

What people think about Salt, Fat, Acid, Heat

4.7

Reader reviews

The most amazing cookbook ever. I learned I have been using the wrong salt my whole and life and just that one little thing has made my food more flavorful already. Can't wait to apply the rest!
Even though recipes of course aren't available on the audiobook, it's really fun listening to Samin read this. I checked the audiobook out of the library, but I will likely buy the physical book because I definitely want to refer back to it many times. She's made cooking sound so amazingly fun, and I actually want to dig into my cookbooks again and make some stuff. Highly recommend this; also as a side note I don't have Netflix so haven't seen her show but am sure it's fun just from listening to Samin here.
Amazing cook book, with a very different perspective. It has shown me a whole new way of looking at foods and menus. Will be using it all the time.
I enjoyed this one, but wished I'd read a hard copy instead of the audio version. I love that she shares her own mistakes as a young chef and works practical advice for improving your cooking in your own home. She also incorporates spice and cooking tips from cultures around the world. I wanted to take notes on some of her cooking tips. If you enjoy this, I'd highly recommend the author's Netflix series of the same name.
Simple and straightforward. I love to cook, and this book is a great help. Love it.
well written & understandable. good things to think about when cooking.