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

Front Cover
Simon & Schuster, 2017 - Cooking - 469 pages
Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

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User Review  - quondame - LibraryThing

Quite readable, with valuable information. It lacked the charm of some of McGee's writing, but the quirky illustrations with flecked with bits of wry humor, are an asset. Read full review

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User Review  - bookwormteri - LibraryThing

The most amazing cookbook ever. I learned I have been using the wrong salt my whole and life and just that one little thing has made my food more flavorful already. Can't wait to apply the rest! Read full review

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About the author (2017)

Samin Nosrat is a writer, cook, and teacher. She studied English at UC Berkeley. During that time, she worked at Chez Panisse restaurant. Sharing her love of food and words directed her life and career. She has cooked professionally since 2000. Her first book, Salt, Fat, Acid, Heat: The Four Elements of Good Cooking was published in April 2017. She has also been a guest speaker for various schools and organizations regarding food, art, culture, and cooking.

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