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

ISBN9781476753836
PublisherSimon & Schuster, Inc.
PublishedApril 25, 2017
Pages480
AuthorSamin Nosrat
FormatHARDCOVER
Weight1.3 Kg.
Height9.1 in.
Width7.4 in.
Depth1.5 in.

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

Samin Nosrat

HARDCOVER

April 25, 2017

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

New York Times Bestseller

Named one of the Best Books of 2017 by NPR, BuzzFeed, The AtlanticThe Washington PostChicago TribuneRachel Ray Every DaySan Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle TimesTampa Bay Times, Tasting Table, Modern FarmerPublishers 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, Heatimmediately 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.

Buy Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat at Fully Booked online and at Fully Booked branches in the Philippines.

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

Samin Nosrat

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Information

ISBN9781476753836
PublisherSimon & Schuster, Inc.
PublishedApril 25, 2017
Pages480
AuthorSamin Nosrat
FormatHARDCOVER
Weight1.3 Kg.
Height9.1 in.
Width7.4 in.
Depth1.5 in.

Synopsis

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

New York Times Bestseller

Named one of the Best Books of 2017 by NPR, BuzzFeed, The AtlanticThe Washington PostChicago TribuneRachel Ray Every DaySan Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle TimesTampa Bay Times, Tasting Table, Modern FarmerPublishers 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, Heatimmediately 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.

Buy Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat at Fully Booked online and at Fully Booked branches in the Philippines.

Editorial Reviews

"Inventively illustrated...ambitious...[Nosrat is] a talented explainer."

– Wall Street Journal

"A cookbook that will make you a better cook...with helpful, charming illustrations from artist Wendy MacNaughton."

– Boston Globe

"An exhaustively researched treatise on the four pillars of successful cooking."

– New York Times