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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Hardcover – 25 April 2017

4.8 out of 5 stars 4,004 ratings

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Review

"Salt, Fat, Acid, Heat is a refreshing break from [the] contemporary formula. Instantly recognizable as a reference book, Samin Nosrat's definitive technique-driven tome defies convention. This is partly because Nosrat's method of teaching via the book's four main pillars (salt, fat, acid, and heat) is a rarity...But what makes Nosrat's method so effective was her insistence that the book be illustrated.--Saveur.com

"[Nosrat] writes with great wit. We need more cooks like her."
--Minneapolis Star Tribune

"[This book] will be valuable for either a beginner or a seasoned cook. Unlike similar manuals, Nosrat's volume has hit upon a theory not only easy to remember, but also fun to learn in practice. Even more fun: the accompanying art by Wendy MacNaughton, which illustrates flavor wheels and pairing matrices."--Eater

"A cookbook that will make you a better cook...with helpful, charming illustrations from artist Wendy MacNaughton."--Boston Globe

"A gorgeously illustrated guide that will make you much more confident in the kitchen."--Edible Manhattan

"A thorough but engagingly intimate graduate course in the four most transformative tools in the cook's arsenal. Understanding how the elements of a dish aid in its metamorphosis equips cooks to make the most of any ingredients. Its thoughtful explorations make it impossible to read without becoming a better cook."
--Buffalo News

"All you need to master the kitchen are the four elements laid out in this Joyfully illustrated book's title. Nosrat, who's been called 'America's next great cooking teacher' by Alice Waters and taught Michael Pollan how to cook, is a more than trustworthy instructor."--Tasting Table

"An approach to food science that's both accessible and entertaining."
--Shelf Awareness for Readers

"An excellent cookbook and culinary resource that pares down the idea that it only takes four ingredients to make food taste amazing."--Belleville News-Democrat

"An exhaustively researched treatise on the four pillars of successful cooking."--New York Times Book Review

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.

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.

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Amazon.com: 4.8 out of 5 stars 1,392 reviews
Lisa Loo
5.0 out of 5 starsAwesome cooking book, lots of humor and visuals.
13 December 2017 - Published on Amazon.com
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2,085 people found this helpful.
Hassan
3.0 out of 5 starsTheoretically exceptional, but scientifically lacking
25 November 2018 - Published on Amazon.com
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422 people found this helpful.
erika serow
2.0 out of 5 starsWant to love it but ...
12 September 2017 - Published on Amazon.com
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853 people found this helpful.
Michael Sherrillo
5.0 out of 5 starsThis should be everyone's first cookbook
2 August 2017 - Published on Amazon.com
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306 people found this helpful.
Colleen
5.0 out of 5 starsTrust you gut and just buy it
19 July 2017 - Published on Amazon.com
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259 people found this helpful.