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Simon & Schuster

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

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“Salt, Fat, Acid, Heat will make you a better cook” (Bon Apetit). Millions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called “the next Julia Child.” 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! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial New York Times bestseller! Inspiration for the popular Netflix series! 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! Read more

Publisher ‏ : ‎ Simon and Schuster


Publication date ‏ : ‎ April 25, 2017


Edition ‏ : ‎ 4th Edition


Language ‏ : ‎ English


Print length ‏ : ‎ 480 pages


ISBN-10 ‏ : ‎ 1476753830


ISBN-13 ‏ : ‎ 36


Item Weight ‏ : ‎ 2.85 pounds


Dimensions ‏ : ‎ 7.38 x 1.5 x 9.13 inches


Best Sellers Rank: #927 in Books (See Top 100 in Books) #3 in Cooking, Food & Wine Reference (Books) #6 in Cooking Encyclopedias #16 in Culinary Arts & Techniques (Books)


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Top Amazon Reviews

    • Must read for anyone wanting to be a better chef/ foodie home cook one of the best books
Format: Hardcover
I bought it a long time ago but never got around to reading or listening to it until a few weeks ago. I am just stunned by how amazing the book is. I am in Love with this book. It's the perfect balance of knowledge, tips, passion, stories, and anecdotes. Fun, yet also meaningful and impactful - a very rare mix indeed. This is easily one of the top ten cookbooks ever in my mind. It's a pleasure to read and listen to. Samin is like a great college professor, not the ones who read from the Textbook, but ones who engage you and share their joy of what they love, full of stories and anecdotes. They spark you to think for yourself, and they actually have more knowledge than any dry textbook could ever have. Reading/listening to this book is like spending a long weekend with a 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, and 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, so that I can fully absorb the immense knowledge she has so generously shared with us. Thank you She really wants you to understand the concepts and empower you to make better food with the knowledge she 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 too. I look forward to watching the Netflix series. ... show more
Reviewed in the United States on December 15, 2024 by Always looking 4
    • The Ultimate Guide to Culinary Mastery: Salt, Fat, Acid, Heat
Format: Hardcover
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Samin Nosrat is nothing short of a culinary revelation. This beautifully written and visually stunning book goes beyond traditional recipes to explore the fundamental elements that make food delicious: salt, fat, acid, and heat. What sets this book apart is its approachable and intuitive framework for understanding cooking. Nosrat breaks down complex culinary concepts into simple, easy-to-understand principles, empowering readers to become more confident and creative in the kitchen. By mastering the interplay of salt, fat, acid, and heat, home cooks can unlock the full potential of any dish, from simple salads to elaborate feasts. The book is not just a collection of recipes; it's a comprehensive guide to the art and science of cooking. Nosrat's infectious passion for food shines through in every page, as she shares personal anecdotes, cooking tips, and insights gleaned from years of experience working in professional kitchens. What's more, the book is beautifully illustrated with vibrant illustrations and helpful diagrams that bring the concepts to life. Whether you're a novice cook or a seasoned pro, "Salt, Fat, Acid, Heat" is sure to inspire and inform, helping you elevate your cooking to new heights. In conclusion, "Salt, Fat, Acid, Heat" is a must-have addition to any cook's library. With its engaging writing style, practical advice, and mouthwatering recipes, it's sure to become a beloved companion in the kitchen for years to come. ... show more
Reviewed in the United States on March 19, 2024 by Bartek
    • So Much Knowledge!
Format: Hardcover
The book is divided into two parts. Part one covers the four elements of good cooking: Salt Fat Acid and Heat. The second part covers recipes and recommendations. In part one, the four elements of good cooking are covered in detail. For example – some of the headers in the salt section: What is salt, salt and flavor, how salt works, cooking foods in salted water, using salt, how to salt, layering salt, balancing salt, and improvising with salt. A really useful page is a salting calendar. In a very user friendly format, she spells out when to salt your foods, like a turkey can be salted 2 days in advance, a chicken 1 day in advance, cabbage salted 15-20 minutes before being used in a slaw. The fat section has subtitles like: What is fat, fat and flavor, how fat works, and using fat. There is a two page fold out spread on The World of Fat, which was fascinating. It covers what type of fat is used primarily by a country or region – for example India had ghee, grapeseed oil and coconut oil, while Brazil had palm oil, neutral oil, olive oil, and lard. The acid section was my favorite, just because I’m always hearing chef’s say something needs more acid. Some of the sections in acid include: What is acid, acid and flavor, how acid works, and using acid. Heat was the last element covered. The sections in heat included: What is heat, how heat works, and using heat. She covers everything from coddling and poaching to stewing and braising. Again, a wealth of knowledge. Part two is recipes and recommendations. This section includes kitchen basics, cooking lessons, suggested menus and further reading. The recipes are divided into: salads, dressings, vegetables, stocks and soups, beans grains and pastas, eggs, fish, thirteen ways of looking at a chicken, meat, sauces, butter and flour doughs, and sweets. There are plenty of full, complete recipes, but there are also lots of ideas for recipes. Just quick thoughts on what to do with an ingredient. For example in beans, she doesn’t actually have a bean recipe. She talks about soaking them and cooking them and then gives ideas of what you might do with the beans. She mentions a salad of cranberry beans, macerated onions, toasted cumin seeds, feta cheese and cilantro sprigs to a lunch honoring Deborah Madison. Salt Fat Acid Heat is a book that I know I will return to time and time again. I will probably reread it, or parts of it, several times to help the ideas stick. So much knowledge! ... show more
Reviewed in the United States on November 12, 2018 by P. Greer

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