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$29.80
New
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Hardcover
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9781476753836
Overview
Overview
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards 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 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.
- Format: Hardcover
- Author: Nosrat, Samin
- ISBN: 9781476753836
- Condition: New
- Dimensions: 9.10 x 1.40
- Number Of Pages: 480
- Publication Year: 2017
Customer Reviews
Rating Snapshot
5 ★
83%
4 ★
17%
3 ★
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2 ★
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1 ★
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6 Ratings
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0% Would Recommend
0 Recommendations
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Food science
Donald E. - 4 years agoThe basic science of cooking makes you a better cook
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A yes for me
Shawna M. - 4 years 3 months agoThis book has been so helpful in improving my quality of cooking! It has been very interesting and I've learned so much. I definitely recommend to anyone
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Salt Fat Acid and Heat
Shawn W. - 4 years 8 months agoGreat reference book. I had been looking for a copy at a reasonable price for quite some time.
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Samin Nosrat is a goddess
Emily J. - 4 years 11 months agoI mean, I’m obsessed. Currently I’m reading this like a novel and drinking in all of samins wonderful knowledge. 5/5 get this book! Also listen to her podcast “home cooking”!
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Salt Fat Acid Heat Taught Me to Be a Better Cook
J E. - 6 years agoThis is a cooking book, not so much a cook book. That said it is excellent reading if you want to understand the science behind cooking and what makes food taste good. I have never read a book like this for fun, but I couldn't put it down. There are a lot of recipes in this book, don't worry, but I found the 4 sections (and all the fun charts) to be the most illuminating.