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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Hardcover – 25 Apr 2017

4.2 out of 5 stars 5 customer reviews

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"This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy. Samin is one of the great teachers I know, and wins people over to cooking with real food--organic, seasonal, and alive--with her irrepressible enthusiasm and curiosity."--Alice Waters, New York Times bestselling author of The Art of Simple Food

"Salt, Fat, Acid, Heat is a wildly informative, new-generation, culinary resource. Samin Nosrat's wealth of experience comes together here in a pitch perfect combination of charm, narrative, straight-talk, illustration, and inspiration. Ticking all the boxes for new and seasoned cooks alike, this book meets you wherever you are in the kitchen, in all the right ways."--Heidi Swanson, New York Times bestselling author of Super Natural Cooking

"Salt, Fat, Acid, Heat is a very important book not because it contains many excellent recipes, although it does, or because it is written by a Chez Panisse alum, although it is. It is important because it gives home cooks a compass with which to navigate their own kitchens, and it places trust in them that they will be able to use that compass. Samin's easygoing, cook-by-feel approach is never condescending or elitist. It is a step towards cooking without recipes and true empowerment (and joy!) in the kitchen."--John Becker and Megan Scott, 4th generation stewards of the New York Times bestselling Joy of Cooking

"Everyone was impressed when Michael Pollan managed to summarize the huge and complex subject of what we should be eating in just seven words: 'Eat food, not too much, mostly plants.' Samin Nosrat has managed to summarize the huge and complex subject of how we should be cooking in just four words: 'Salt, fat, acid, heat.' Everyone will be hugely impressed."--Yotam Ottolenghi, New York Times bestselling author of Jerusalem

"Salt, Fat, Acid, Heat is a must for anyone wanting to be a better cook. Samin Nosrat, along with Wendy MacNaughton's fun illustrations, teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favor and buy this book. I promise you won't regret it."--April Bloomfield, James Beard award-winning chef and author of A Girl and Her Pig

"Like the amazing meals that come out of Samin Nosrat's kitchen, Salt, Fat, Acid, Heat is the perfect mixture of highest-quality ingredients: beautiful storytelling, clear science, an infectious love of food, and Wendy MacNaughton's powerful art. Nosrat's prose combined with MacNaughton's beautiful illustrations are a perfect guide to employing the science of cooking for maximum deliciousness." --Rebecca Skloot, New York Times bestselling authorof The Immortal Life of Henrietta Lacks--Rebecca Skloot, New York Times bestselling author of The Immortal Life of Henrietta Lacks

"Nosrat's beautiful, approachable book demonstrates how these four are the only elements necessary to make delicious meals anywhere, any time."--Rapid City Journal

"Most cookbooks are filled with recipes, with or without a central theme. That's what a cookbook is for, right? A recent batch of cookbooks...have turned this notion on its ear, aiming, instead, to better prepare home cooks to build weekly menus and avoid food waste...the best book to come out of this new trend is, to my mind, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by chef Samin Nosrat, with whimsical illustrations by Wendy MacNaughton. The book tackles each topic in its title in turn, showing how they contribute to great cooking, then offers experiments, recipes, and other ways to apply your new knowledge. It's not just a good cookbook; it's a good book, period."--Vox.com

"Want to be not just a good cook, but a great one? Then this groundbreaking book from Samin Nosrat will help you master "the four notes of the culinary scale" giving you a whole new perspective on how you structure and create a dish."--Fine Dining Lovers

"The book amounts to an incredibly engaging master class that helps free you from recipes so you can improvise like a pro. Nosrat's approach is foundational yet innovative: distilling the essence of cooking into four main concerns. With a full understanding of how each element effects flavor and texture, a home cook can easily extrapolate and apply these principles to unfamiliar ingredients or dishes and still cook with confidence...The curious cook will eventually find her copy of this book stained and dog-eared, as she consults its essential kitchen wisdom for years to come."--Cooking Light

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.

Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky PeachBon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.


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