Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Hardcover

Nosrat, Samin

Hardcover

ISBN 10: 1476753830 ISBN 13: 9781476753836

Publisher: Simon & Schuster, 2017

Synopsis

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.

About this title

Review:

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

"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

"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

"Simplicity and knowledge and beautiful drawings. This book is approachable and inspiring and lays a strong, strong foundation--Joy The Baker

"Ever wish an acclaimed, professional chef would reveal the building blocks of great cooking? Well, here you have it. Chef and writer Samin Nosrat got her culinary start at Chez Panisse restaurant and has schooled scores of people, including author Michael Pollan, on how to cook. Now she's distilling her approach for us all."--EyeSwoon

"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

"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

"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

Book Description:

A beautifully illustrated and visionary New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever

About this edition

• Publisher: Simon & Schuster
• Publication date: 2017
• ISBN 10: 1476753830
• ISBN 13: 9781476753836
• Binding: Hardcover
• Number of pages: 480
• Illustrator: Macnaughton Wendy