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

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking [9781782112303]

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Destined to be a kitchen classic, Salt, Fat, Acid, Heat just might be the last cookbook you'll ever need. By demystifying these four elements of good cooking, Samin Nosrat will give you the confidence and instincts to unshackle yourself from the tyranny of always following recipes, and make you a cook for life.

'Samin Nosrat has managed to summarise the huge and complex subject of how we should be cooking in just four words' - Yotam Ottolenghi

'This beautiful, approachable book . . . captures how it should feel to cook: full of exploration, spontaneity and joy' - Alice Waters

'In the culinary industry, the teacher and writer Samin Nosrat is a go-to resource for matching the correct techniques with the best ingredients' - The New York Times

'A must for anyone wanting to be a better cook. Do yourself a favour and buy this book' - April Bloomfield


AUTHOR: 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 Appetit, 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

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SKU:
9781782112303
UPC:
9781782112303
Availability:
Delivery usually in 2-6 working days.
Author:
Samin Nosrat
Publisher:
Canongate Books Ltd
Publication:
29-Aug-2017
Format:
Hardback
Pages:
480
Chart Position:
1204
  • 5
    it covers the fundamentals of cooking

    Posted by Mercedes on 24th Dec 2017

    it is true that i don't need to follow recipes; with these fundamentals explained, I can make my own

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