Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Original price was: $40.00.$18.72Current price is: $18.72.
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*Over 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *
Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared “America’s next great cooking teacher” by Alice Waters.
Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton!
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. 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.
Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you’ll ever need.
With a foreword by Michael Pollan.
*Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*
From the Publisher
Publisher : Simon and Schuster; 4th Edition (April 25, 2017)
Language : English
Hardcover : 480 pages
ISBN-10 : 1476753830
ISBN-13 : 978-1476753836
Item Weight : 2.85 pounds
Dimensions : 1.46 x 7.71 x 9.33 inches
Customers say
Customers find this cookbook incredibly informative and easy to read, with accessible language and helpful illustrations. They appreciate its approach to cooking fundamentals, explaining the science behind recipes in a fun way, and one customer notes its watercolor illustrations instead of glossy photographs. The book receives positive feedback for its content on salt, including useful charts of different types, and customers find it entertaining and worth the purchase. They consider it a great gift option.
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9 reviews for Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
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Original price was: $40.00.$18.72Current price is: $18.72.
Rebecca Raffle –
Salt, Fat, Acid, Heat: A Game-Changing Cookbook for Every Kitchen Chef Rebecca Raffleâs Review
Amazon Review: Salt, Fat, Acid, Heat by Samin Nosrat is a Game-Changer for Every Home Cook and ChefAs a professional chef and food science educator, Iâve read countless cookbooks, but very few have fundamentally reshaped my approach to cooking like Salt, Fat, Acid, Heat by Samin Nosrat. This book isnât just a collection of recipes. Itâs an essential culinary guide that breaks cooking down into its four foundational elements, making it easy for anyone to cook intuitively.Why This Book is RevolutionaryNosrat doesnât just tell you how to cookâshe teaches you why things work in the kitchen. She simplifies complex concepts with clear, engaging explanations, stunning illustrations, and a warmth that makes you feel like sheâs guiding you personally.Iâve always believed that understanding the âwhyâ behind cooking techniques is what separates a great cook from an average one, and this book delivers that knowledge in a way thatâs both accessible and profoundly educational.Key Takeaways That Changed My Cooking Foreverâ Salt Enhances Everything â This book deepened my appreciation for how different salts (kosher, flaky, fine) impact flavor and texture.â Fat is Flavor â From olive oil to butter, Nosrat explains how fats carry flavor and influence mouthfeel.â Acid Balances Dishes â One of my biggest takeaways was how acid (vinegars, citrus, fermented foods) brings food to life.â Heat is the Final Key â Understanding the science of heat helped me refine my roasting, searing, and braising techniques.Perfect for Beginners and Experts AlikeWhether youâre a home cook just starting out or a seasoned chef looking to refine your skills, Salt, Fat, Acid, Heat belongs in your kitchen. The techniques in this book have helped me train culinary students, teach home cooks, and even improve my own plating and recipe development.Final Thoughts: A Must-Have Culinary GuideThis book has changed the way I cook and teach food science, making it one of my most recommended reads. If youâve ever struggled with seasoning, balancing flavors, or perfecting textures, this book will give you the confidence and knowledge to cook instinctively.â 5 out of 5 stars! Essential for anyone who loves food.- Chef Rebecca Raffle
GenuineImitation –
Still a Great Cookbook
It’s worth buying this book just for the various wonderful fresh salsas. The Fresh Ginger and Molasses cake is exceptional if you are a ginger fan – worth trying!Lots of really good explanations in a very accessible format. Some helpful illustrations and charts. I’m a long-time home cook and baker, I’ve owned this book about 5 years, and I’m still finding gems to try.
Always looking 4 –
Must read for anyone wanting to be a better chef/ foodie home cook once the best books
I bought long time ago but never got around to reading or listening to it until a few weeks ago. I am just stunned how amazing the book I am in Love with this book. It’s the perfect balance of knowledge, tips, passion, stories, anecdotes. Fun but also meaningful and impactful a very rare mix indeed. This easily a top ten cookbook ever in my mind. It’s a pleasure to read and listen to. Samin is like a great college professor not the ones that read from the Textbook but ones you engage you and share their joy of what they love and full or stories and anecdotes. They spark you to think for yourself and they actually have more knowledge that any dry text book could ever have.Reading/listening to this book is like spending a long weekend with really good friend who has ADHD but is a master chef with world class cooking experience. They just dump all their knowledge and love of cooking over the weekend cooking dishes with you. At times it can be overwhelming with all the knowledge and hot tidbits she provides, But Samin is so warm , humble unpretentious her tone is so calming you just go with the flow. But I am going to have to go back and listen and read the book multiple times and take notes be able to absorb the immense knowledge she has so generously shared with us. Thank youShe really want’s you to understand the concepts and empower you to make better food with the knowledge the is sharing. It’s not about I am an amazing Chef so copy me. It’s “I love food and cooking great food and here are the secrets I used to understand the how and why to create great food so can you.I look forward to watching the Neflix series.
Amber G –
Essential Book for Cooking!
Thereâs a very good reason why this book has such great reviews. Itâs a must read for anyone who cooks and actually cares about how their food tastes. The author really explains the main nuances of flavor and tells you how to balance those elements to achieve a better outcome. She doesnât ever say âjust do it this wayâ without giving you a logical, scientific reason for doing so. Itâs made me think about what and how I cook every meal. Highly recommend.
Gölseb Legumenth –
High quality printing and great info, Iâve only gotten halfway through and am thoroughly enjoying it, there are some errors through the book but theyâre rare and pretty easy to understand.
VanLuz –
This is definitely a 5-star book for me.The way everything is written and explained in the book is simply outstanding. The book takes a very scientific approach to cooking and breaks down the elements of good cooking into four simple categories – Salt, Fat, Acid, and Heat. She then goes on to explain each element in detail and how they work together to create the perfect dish.What I particularly loved about the book was the way the author uses stories, anecdotes, and personal experiences to illustrate some points. The book is filled with beautiful illustrations, diagrams, and photographs that make it easy to follow along and understand the concepts she is explaining.Another great thing about the book is that it is not just a recipe book. It’s more like a cooking guide that teaches you the principles of good cooking.In conclusion, I would highly recommend this book to anyone who loves cooking or wants to improve their cooking skills. It’s a beautifully written and illustrated book that will inspire you to become a better cook and to have more fun in the kitchen.
Ricard –
Consumo muchos libros de cocina y recetas y desde Cocinar de Michael Pollan no me habÃa encontrado uno que me hiciera replantearme la cocina como Salt, Fat… Planteamiento muy original y acertado de ver la cocina, con fundamentos cientÃficos pero sobretodo mucha observación y GUSTO.
jamile –
Maravilhoso… um presente de livro… o papel poderia ser couchê mas acho que o valor sairia mais alto.
Amazon Customer –
Love this book! I learned a lot and it’s very funny