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

4.8 out of 5 stars 14,127 ratings

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

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

"Hundreds of cookbooks are published each year. Some are good. Others are exceptional. A few are essential. Samin Nosrat just published "Salt Fat Acid Heat -- Mastering the Elements of Good Cooking" and I daresay this one is essential...That's the fabulous thing about this book -- it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. It is possible to learn how to cook great food...This book is bound to become an indispensable addition to cookbook shelves throughout America."-- "Dayton Daily News"

"I talk about Salt, Fat, Acid, Heat the way people talk about beloved pets or newborn babies; like I was a different person before I read it - and I was. I liked to eat, but hated to cook. I was a huge proponent of what I called "snack dinner," basically whatever I had that didn't require a cooking implement. Samin Nosrat (and illustrator Wendy MacNaughton) set me straight. Together they debunk the concept of recipes, instead teaching you how to build food (and flavor) from scratch and by instinct. Salt, Fat, Acid, Heat uses its eponymous guiding principles to chart a very delicious course toward never eating snack dinner again."
-- ""

"Inventively illustrated...ambitious...[Nosrat is] a talented explainer."-- "Wall Street Journal"

"Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you're doing and why... Make room on the bedside table--and the countertop."-- "Bon Appetit"

"My favorite metacookbook...[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from...Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton...Nosrat's book would be of value both to people who don't consider themselves cooks and to people actively striving to become better ones."-- "Atlantic"

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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Product details

  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 480 pages
  • ISBN-10 ‏ : ‎ 1476753830
  • ISBN-13 ‏ : ‎ 978-1476753836
  • Customer reviews:
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Most helpful customer reviews on 4.7 out of 5 stars 1,662 reviews
Lisa Loo
5.0 out of 5 stars Awesome cooking book, lots of humor and visuals.
13 December 2017 - Published on
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2,866 people found this helpful
3.0 out of 5 stars Theoretically exceptional, but scientifically lacking
25 November 2018 - Published on
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720 people found this helpful
erika serow
2.0 out of 5 stars Want to love it but ...
12 September 2017 - Published on
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Michael Sherrillo
5.0 out of 5 stars This should be everyone's first cookbook
2 August 2017 - Published on
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406 people found this helpful
5.0 out of 5 stars Trust you gut and just buy it
19 July 2017 - Published on
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5.0 out of 5 stars Trust you gut and just buy it
Reviewed in the United States on 19 July 2017
*sets down glass of rose that came out of a box* Buy this book. I pre-ordered it when it first came out and, frankly, was overwhelmed by the amount of text. As Samin predicted, I wanted to sneak ahead to the recipes and ignore her warnings to read and re-read part one before moving forward. Over the course of a few months, I've picked up this book and casually read sections that piqued my interest. Now I really do feel comfortable in her recipes and I'm following her suggested cooking lessons, which begin with something as "simple" as soaking and simmering beans to achieve optimal saltiness. Believe me, you probably don't know why you do what you do in the kitchen and this book will prove that. Also believe me, you're probably not salting your food enough. Pull the trigger; enjoy.
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307 people found this helpful