Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Named probably the best book of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamor, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and the sky is the limit from there.
A visionary new ace class in cooking that distils many years of expert experience into only four basic components, from the lady proclaimed "America's next incredible cooking instructor" by Alice Waters.
In the custom of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an eager new way to deal with cooking by a significant new culinary voice. Culinary expert and essayist Samin Nosrat has instructed everybody from proficient gourmet experts to center school children to writer Michael Pollan to cook utilizing her progressive, yet basic, theory. Ace the utilization of only four components—Salt, which upgrades flavor; Fat, which conveys flavor and produces surface; Acid, which adjusts flavor; and Heat, which eventually decides the surface of food—and anything you cook will be delightful. By clarifying the hows and whys of good cooking, Salt, Fat, Acid, Heat will educate and motivate another age of cooks how to unhesitatingly settle on better choices in the kitchen and cook tasty suppers with any fixings, anyplace, whenever.
Resounding Samin's own excursion from culinary fledgling to grant winning gourmet specialist, Salt, Fat Acid, Heat quickly overcomes any issues among home and expert kitchens. With beguiling story, outlined walkthroughs, and a cheerful way to deal with kitchen science, Samin demystifies the four components of good cooking for everybody. Allude to the group of 100 basic plans—and many varieties—to incorporate the exercises and make brilliant, adjusted vinaigrettes, superbly caramelized cook vegetables, delicate braised meats, and light, flaky baked good batters.
Including 150 outlines and infographics that uncover a chart book to the universe of flavor by eminent artist Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Bound to be a work of art, it could possibly be the last cookbook you'll ever require.
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.
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.
Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky Peach, Bon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.
This was an excellent, excellent book. I read it cover-to-cover over the course of about two weeks. Despite a lifetime of mediocre-to-occasionally-excellent cooking, this definitely upped my game by giving me these 4 simple touchstones to examine each dish and ingredient through. When it comes to the science, it's a little light, and some aspects differ from other books in minor ways. The Food Lab is better suited for someone who is more technically minded and wants a better understanding of the "why, and show me your data" kind of answers to the kitchen. But if you are looking for first principles to get started cooking, or to kick up your habits and meals and the lense through which you'll view them, then this is THE best combination of education, recipes, and reference guides. If you get one cookbook, get this one (!!!). If you get two, get this and The Food Lab (...or if you need four, then also get McGee's On Food and Cooking & Cook's The Science of Good Cooking). But THIS is the book you NEED!-Michael Sherinno
This book is FANTASTIC. The best cookbook I have ever bought - and I've bought a few.........
Samin has a really accessible style of writing and you can't help but like her as a person. I have enjoyed the stories she tells about her experiences and how she came up with this simple matrix for wonderful tasting food. And it certainly has revolutionised my cooking. What's more, it's a great diet book. "Hold on a minute", I hear you cry. Let me explain. If you use this book, you might just find yourself enjoying your food so much that you'll eat less. The more satisfaction you can get from one mouthful of food, the less you'll need to eat. This is my own theory and it is working for me. Samin has improved the satisfaction I get from eating and I've lost nearly 2 kilos in a month. It's true. But don't buy it to lose weight, buy it to rediscover enjoyment in the food you cook and eat. It's a terrific book. I would happily pay twice the price for it. -Annah
A must have book for a serious cook. It covers topics that no other book I have come across covers. I just have over 200 cookbooks and I value the information in this one the most-Funk Master