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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Nosrat, Samin
ISBN-10 :  1476753830
ISBN-13 :  9781476753836
Publisher :  Simon & Schuster
Pub Date :  April 2017
Pages :  480
Binding :  Hardcover
List Price :  $ 37.50
Availability :  In Stock (Ships immediately)
Ships From :  Primary Warehouse
Qty Avail :  250
Qty Order :    
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New York TimesBestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards

Namedone of the Best Books of 2017 by: NPR, BuzzFeed,TheAtlantic,TheWashington Post,Chicago Tribune,Rachel Ray Every Day,San Francisco Chronicle, Vice Munchies,,Glamour, Eater,Newsday, Minneapolis Star Tribune,The Seattle Times,Tampa Bay Times, Tasting Table,Modern Farmer,Publishers 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 ofThe Joy of CookingandHow to Cook EverythingcomesSalt, 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, Heatwill 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, Heatwill 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.Samin Nosrat is a writer, teacher, and chef. Called “a go-to resource for matching the correct techniques with the best ingredients” byThe New YorkTimes, and “the next Julia Child” by NPR’sAll 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, Heatis her first book.

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 PeachBon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.Salt, Fat, Acid, Heat
Growing up, I thought salt belonged in a shaker at th
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