by Samin Nosrat (Author), Wendy MacNaughton (Illustrator)
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.
· Hardcover: 480 pages
· Publisher: Simon and Schuster; 4th edition (April
25, 2017)
· Language: English
· ISBN-10: 1476753830
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.
· Hardcover: 480 pages
· Publisher: Simon and Schuster; 4th edition (April
25, 2017)
· Language: English
· ISBN-10: 1476753830