Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Aug 2017 · Canongate Books
4.5star
8 reviewsreport
Ebook
480
Pages
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About this ebook
Now a Netflix series
WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018
Sunday Times Food Book of the Year and New York Times bestseller
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.
Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018
Sunday Times Food Book of the Year and New York Times bestseller
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.
Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
Ratings and reviews
4.5
8 reviews
A Google user
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November 5, 2018
This is the the book you can safely buy if you can only buy a single cookbook, ever. The knowledge is all there, helped by the beautiful illustrations and charts. The guidelines Samin provides require no specialized equipment, yet provide enough information to be of use to a beginning cook as well as more experienced and better equipped cooks. The writing itself is easy to read, with just enough storytelling interspersed to keep the reader interested while avoiding information overload at any one reading session. The recipes do contain some repetition, meaning that individual recipes do sometimes repeat the exact same instructions as a recipe from just one page earlier, but this is a necessity that makes the book also excellent as a recipe reference if you are looking for inspiration with little time on hand. Everything considered, excellent.
4 people found this review helpful
markvjh
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April 5, 2018
Excellent and inspiring
2 people found this review helpful
Mukesh SINGH
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August 29, 2021
Hbd of
About the author
Samin Nosrat is a writer, teacher, and chef. She's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in The New York Times, Bon Appétit, and the Guardian. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book. www.ciaosamin.com @CiaoSamin
Wendy MacNaughton is a New York Times-bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle) and Knives & Ink (Bloomsbury). She lives in San Francisco with her partner, several four-legged animals, and a well-used kitchen, thanks to Samin. www.wendymacnaughton.com @wendymac
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