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

4.39

72,659 ratings by Goodreads

ISBN 10: 1508284008 ISBN 13: 9781508284000

Publisher: Simon & Schuster Audio, 2019

[*Read by the author - Samin Nosrat]

Now a NETFLIX series!

Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards

Samin Nosrat reads ''The Four Elements of Good Cooking,'' Part One of her New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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 a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone.

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About the Author:

Samin Nosrat is a writer, teacher, and chef. Called ''a go-to resource for matching the correct techniques with the best ingredients'' by The New York Times, and ''the next Julia Child'' by NPR's All Things Considered, she's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.

Review:

''In this excellent, accessible cookbook, Nosrat leads readers through the cooking process...This exceptional debut is sure to inspire greater confidence in readers and enable them to create better meals on their own.'' --Publishers Weekly (starred review)

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