Salt, Fat, Acid, Heat by Samin Nosrat
Now a major Netflix documentary A Sunday Times Food Book of the Year and a New York Times bestseller Winner of the Fortnum & Mason Best Debut Food Book 2018 While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.
Quite simply an essential book.. a masterpiece -- NIGELLA LAWSON
I have become slightly obsessed ... revolutionary in its simplicity -- YOTAM OTTOLENGHI
This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy -- ALICE WATERS
An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out * * New York Times * *
Funny and beautifully illustrated, this book will change the way you cook * * BBC Good Food * *
A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it -- APRIL BLOOMFIELD
The book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful * * Daily Mail * *
The lush, four-episode Netflix series inspired by this book might be the trebuchet that launched Samin Nosrat to household-name status, but it's her book that we'll still be reaching for decades from now . . . After applying Nosrat's lessons . . . I feel like I've levelled up from journeyman to master * * New Yorker * *
In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title * * The Week * *
Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements * * Times Literary Supplement * *
A genius approach to cooking which breaks down the four essential elements to great cooking * * Esquire * *
One of the best things about Samin Nosrat . . . is her low-key, down-to-earth and joyful approach to cooking. No matter what she's making or talking about, she makes cooking seem fun and downright accessible * * Kitchn * *
A must-read for both aspiring and experienced chefs and foodies alike * * Sports Illustrated * *
An unbelievably useful crash-course in cooking that broke everything down to those four essential elements * * Esquire * *
A guide to handling the essential elements you need to master to be an excellent cook . . . Expect to learn something * * Universe * *
Salt, Fat, Acid, Heat has made me situate cooking high-quality meals for myself as an act of radical self-care back into my life -- Mélissa Laveaux * * Clash Magazine * *
Samin delves into the science of cooking in an easily digestible way and suddenly makes sense of the instructions you've been blindly following in the kitchen your entire life . . . Just about everything you could want to know about cooking is in this book * * Cate in the Kitchen * *
I have become slightly obsessed ... revolutionary in its simplicity -- YOTAM OTTOLENGHI
This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy -- ALICE WATERS
An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out * * New York Times * *
Funny and beautifully illustrated, this book will change the way you cook * * BBC Good Food * *
A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it -- APRIL BLOOMFIELD
The book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful * * Daily Mail * *
The lush, four-episode Netflix series inspired by this book might be the trebuchet that launched Samin Nosrat to household-name status, but it's her book that we'll still be reaching for decades from now . . . After applying Nosrat's lessons . . . I feel like I've levelled up from journeyman to master * * New Yorker * *
In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title * * The Week * *
Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements * * Times Literary Supplement * *
A genius approach to cooking which breaks down the four essential elements to great cooking * * Esquire * *
One of the best things about Samin Nosrat . . . is her low-key, down-to-earth and joyful approach to cooking. No matter what she's making or talking about, she makes cooking seem fun and downright accessible * * Kitchn * *
A must-read for both aspiring and experienced chefs and foodies alike * * Sports Illustrated * *
An unbelievably useful crash-course in cooking that broke everything down to those four essential elements * * Esquire * *
A guide to handling the essential elements you need to master to be an excellent cook . . . Expect to learn something * * Universe * *
Salt, Fat, Acid, Heat has made me situate cooking high-quality meals for myself as an act of radical self-care back into my life -- Mélissa Laveaux * * Clash Magazine * *
Samin delves into the science of cooking in an easily digestible way and suddenly makes sense of the instructions you've been blindly following in the kitchen your entire life . . . Just about everything you could want to know about cooking is in this book * * Cate in the Kitchen * *
Samin Nosrat is a writer, teacher, and chef. She's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in The New York Times, Bon Appétit, and the Guardian. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book. www.ciaosamin.com @CiaoSamin
Wendy MacNaughton is a New York Times-bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle) and Knives & Ink (Bloomsbury). She lives in San Francisco with her partner, several four-legged animals, and a well-used kitchen, thanks to Samin. www.wendymacnaughton.com @wendymac
| SKU | Unavailable |
| ISBN 13 | 9781782112303 |
| ISBN 10 | 1782112308 |
| Title | Salt, Fat, Acid, Heat |
| Author | Samin Nosrat |
| Condition | Unavailable |
| Binding type | Hardback |
| Publisher | Canongate Books |
| Year published | 2017-08-29 |
| Number of pages | 480 |
| Prizes | Winner of Fortnum & Mason Food & Drink Awards - Debut Food Book of the Year 2018 (UK), Winner of International Association of Culinary Professionals Cookbook Awards 2018 (United States), Winner of James Beard Book Award 2018 (United States) |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |