Salt, Fat, Acid, Heat by Samin Nosrat (Hardback)

In the tradition of The Joy of Cooking comes Salt, Fat, Acid, Heat, anambitious new approach to cooking by a major new culinary voice. Chef and writerSamin Nosrat has taught everyone from professional chefs to middle school kidsto author Michael Pollan to cook using her revolutionary, yet simple,philosophy. While cooking at Chez Panisse at the start of her career, SaminNosrat had noticed that amid the chaos of the kitchen there were four keyprinciples that her fellow chefs would always fall back on to make their foodbetter: Salt, Fat, Acid and Heat.

Master the use of these four elements-Salt, which enhances flavour; Fat,which delivers flavour and generates texture; Acid, which balances flavour; andHeat, which ultimately determines the texture of food-and anything you cook willbe 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 makebetter 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 professionalkitchens. With charming narrative, illustrated walkthroughs, and a lightheartedapproach to kitchen science, Samin demystifies the four elements of good cookingfor everyone. Refer to the canon of 100 essential recipes – and dozens ofvariations – to put the lessons into practice and make bright, balancedvinaigrettes, perfectly caramelized roast vegetables, tender braised meats, andlight, flaky pastry doughs.

Featuring 150 illustrations and infographics that reveal an atlas to theworld of flavour by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid,Heat will be your compass in the kitchen. Destined to be a classic, it justmight be the last cookbook you'll ever need.

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