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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
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Original price was: $40.00.$23.07Current price is: $23.07.
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*More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *
Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared “America’s next great cooking teacher” by Alice Waters.
Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton!
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. 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.
Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you’ll ever need.
With a foreword by Michael Pollan.
*Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Price:
Original price was: $40.00.$23.07Current price is: $23.07.
Naty –
Book Content and paper quality both are very good.
Astrid –
Ce livre est génial, très didactique, les illustration sont sublimes… bref un bijou.
Kami –
Certainly! “Salt, Fat, Acid, Heat: The Four Elements of Good Cooking” is a culinary masterpiece that transcends the boundaries of traditional cookbooks. Samin Nosrat’s approach to explaining the fundamental elements of good cooking is both enlightening and accessible.
The delivery of the book was prompt and well-handled. The packaging was secure, ensuring that the book arrived in excellent condition. From the moment I opened the package, I could tell that attention to detail was a priority.
As I delved into the contents, I found Nosrat’s writing style to be engaging and infused with passion for the art of cooking. The book’s layout is user-friendly, with vibrant illustrations that complement the text. The inclusion of personal anecdotes adds a delightful touch, making the reader feel like they are on a culinary journey with the author.
What sets this book apart is its emphasis on the science behind cooking. Nosrat breaks down complex concepts into easily digestible information, empowering even novice cooks to understand and experiment in the kitchen.
Overall, the delivery experience and the content of “Salt, Fat, Acid, Heat” exceeded my expectations. Whether you’re a seasoned chef or a kitchen novice, this book is a must-have, and the seamless delivery process ensures that you can embark on your culinary adventure without a hitch.
Mariah C. –
The illustrations in the book makes me feel like I’m reading a childrens book in other words it feels fun and creative and less of a chore to read. The information is great it is like reading a textbook. I am a new cooker so I know nothing about the hows and whys of cooking but given a recipe I can follow it. This book helps me understand the whys of recipes. Its perfect and worth the investment!
Gabriela Xavier –
This will make you a better cook. You will learn fundamentals of cooking. You ever wonder why you have to do something or add an ingredient to a recipe? This book explains how and why. It’s not a collection of recipes, instead an explanation of technique. For example, I made pancakes and forgot we ran out of syrup. I had to think quick. I sliced up and (SALT)ed some bananas tossed them in a frying pan (HEAT) with melted, bubbling butter (FAT.). I deglazed the pan with some brandy (ACID) I had on hand and reduced the concoction to a thick sauce. Apparently I invented bananas foster. Never heard of it before, but this book gave me the foundational knowledge to create it.
Samin Nosrat is the Miyamoto Musashi of the chef world and this book is her book of the Five Rings. Because this book will teach you to cook broadly and see all things.
Linda –
Really enjoyed reading this book, fantastic description of each cooking element and how it works to flavor your food. No specific recipes to follow but explains how to put ingredients together. Only complaint is that the book had a slight scratch on the cover from rough handling during delivery.
Susie –
I had guests here for a few days and they happened to cook one day. They just looked into my fridge and talked with each other for maybe half a minute or shorter, and then they kind of danced through my kitchen. After half an hour i ate one of the most delicious meals of my whole life. Very hard to stop eating! When I about the recipy, they told me about cooking principles instead, and said that they had learned how to cook from this book.
So i bought it and wooooow. This was not just a notch up, this was several leagues up in my cooking. I really recommend this book
ShawneeMama –
This book was a gift for my foodie sister, and she loves it. It’s very informative and easy for her to follow. As an advanced home chef she’s found new things to learn and amazing techniques.
Mark H. Jockin –
Excellently written. Very accessible. Lots of good charts, guides, and recipes!
Bartek –
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” by Samin Nosrat is nothing short of a culinary revelation. This beautifully written and visually stunning book goes beyond traditional recipes to explore the fundamental elements that make food delicious: salt, fat, acid, and heat.
What sets this book apart is its approachable and intuitive framework for understanding cooking. Nosrat breaks down complex culinary concepts into simple, easy-to-understand principles, empowering readers to become more confident and creative in the kitchen. By mastering the interplay of salt, fat, acid, and heat, home cooks can unlock the full potential of any dish, from simple salads to elaborate feasts.
The book is not just a collection of recipes; it’s a comprehensive guide to the art and science of cooking. Nosrat’s infectious passion for food shines through in every page, as she shares personal anecdotes, cooking tips, and insights gleaned from years of experience working in professional kitchens.
What’s more, the book is beautifully illustrated with vibrant illustrations and helpful diagrams that bring the concepts to life. Whether you’re a novice cook or a seasoned pro, “Salt, Fat, Acid, Heat” is sure to inspire and inform, helping you elevate your cooking to new heights.
In conclusion, “Salt, Fat, Acid, Heat” is a must-have addition to any cook’s library. With its engaging writing style, practical advice, and mouthwatering recipes, it’s sure to become a beloved companion in the kitchen for years to come.
Georgie Girl –
I’ve been cooking for several decades & thought I knew it all. Not even close…
For several years, I’ve been hearing people reference this book. It includes scientific explanations that are tempered into interesting stories for the non-scientists among us (self included). The illustrations are absolutely charming. Not only is it like an encyclopedia of how to organize your kitchen, clean and store your perishables, and order your pantry so it’s easy to inventory & replenish, this book comes with a section of simple, delicious recipes that make use of techniques you learned in the first part.
I’m a firm believer that every home cook, regardless of experience level, can benefit from this book.
Mariah C. –
If you are a beginner cooker (just like me), this is a must-have. It has some recipes, but this is not the main issue of this book. It teaches you how to cook from scratch. How to season, when to season, how to equilibrate fat, and so many other tips to improve your cooking ability.
Jason –
If you are looking for just a cookbook of recipes from the show, you can download those on Samin’s website. If you want to learn more about the science of cooking that goes beyond the site and series, this book is a MUST have. It is structured more like a text book, but the print, humor, and beautiful drawings make it both easy and entertaining to read and learn. A HUGE plus are the fold outs charts of key ingredients and flavors from around the globe.
I read the first part twice and was surprised to see how much I missed in the first read. You will honestly start feeling like a professional cook after reading and applying your knowledge and wisdom from the book. The recipes are all wonderful, and the suggested meal plans and pantry essentials are also a nice bonus.
I gave this book 4 stars for ease of navigation. The recipes and links to other sections in the book are not referenced (this would make a great hyperlink source in e-book), and you end up having to scurry back and forth from the TOC and index to find them. I made lots of notes throughout the book (mostly based on tips from the series). Some of the recipes between the book, site, and series are not consistent. For example, I made the Focaccia bread from the recipe on the site, which said to stir dough with spatula until just combined. In the series, they were kneading and punching the dough. As a result, I ended up with dried out crumbly dough and loose flour on one end of the tray. Also the recipe text on the site is fine print size and hard to read. Finally, I added more key content to the Index for easier reference. Really not a huge deal. Like the author says, it’s about understanding key concepts and experimenting on your own, and not following the recipe to the T.