Description

Now a major Netflix documentary
A Sunday Times Food Book of the Year and a New York Times bestseller
Winner of the Fortnum & Mason Best Debut Food Book 2018

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.

Publisher Review

Samin delves into the science of cooking in an easily digestible way and suddenly makes sense of the instructions you’ve been blindly following in the kitchen your entire life . . . Just about everything you could want to know about cooking is in this book * * Cate in the Kitchen * * Salt, Fat, Acid, Heat has made me situate cooking high-quality meals for myself as an act of radical self-care back into my life — Melissa Laveaux * * Clash Magazine * * A guide to handling the essential elements you need to master to be an excellent cook . . . Expect to learn something * * Universe * * A must-read for both aspiring and experienced chefs and foodies alike * * Sports Illustrated * * One of the best things about Samin Nosrat . . . is her low-key, down-to-earth and joyful approach to cooking. No matter what she’s making or talking about, she makes cooking seem fun and downright accessible * * Kitchn * * A genius approach to cooking which breaks down the four essential elements to great cooking * * Esquire * * Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements * * Times Literary Supplement * * In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title * * The Week * * The lush, four-episode Netflix series inspired by this book might be the trebuchet that launched Samin Nosrat to household-name status, but it’s her book that we’ll still be reaching for decades from now . . . After applying Nosrat’s lessons . . . I feel like I’ve levelled up from journeyman to master * * New Yorker * * The book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful * * Daily Mail * * A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won’t regret it — APRIL BLOOMFIELD Funny and beautifully illustrated, this book will change the way you cook * * BBC Good Food * * An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you’ll churn out simple, sophisticated fare in the spirit of Berkeley’s Chez Panisse, where Nosrat started out * * New York Times * * This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy — ALICE WATERS I have become slightly obsessed … revolutionary in its simplicity — YOTAM OTTOLENGHI Quite simply an essential book … a masterpiece — NIGELLA LAWSON