Read Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Online Free - New York Times Bestseller
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.
Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.
With a foreword by Michael Pollan.
|Title||:||Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking|
|Number of Pages||:||480 pages|
April 04, 2017
Full review at Leveled Up Reading
I love a good cookbook, but Salt, Fat, Acid, Heat goes beyond the normal boundaries of the genre. I would almost say that this book is like the kosher salt in your kitchen - it's going to enhance alllll the other recipes and cookbooks in your life. Personally, I...
July 23, 2017
This book is flat-out genius and more than deserves all the praise it received. Salt, Fat, Acid, Heat is far from a normal cookbook: Nosrat uses approachable, funny prose and helpful drawings to explain the basics of cooking and baking by considering the elements of salt, fat, acid, and heat. In...
December 14, 2016
What a great idea for a cookbook! I feel like this should be required reading for anyone even marginally interested in cooking. For one thing, it's fascinating, and very well written. But perhaps more importantly, Ms. Nosrat provides a non-intimidating guide to correcting the mistakes (over- or u...
July 03, 2017
Salt, Fat, Acid, Heat does offer an interesting way to think about the preparation of food, but I didn't find it “indispensable” or one that I “can't imagine living without” as Michael Pollan writes in the foreword. Author Samin Nosrat tells us that “there are only four basic factors that determi...
September 27, 2017
I can see why my friend enjoyed this book so much.....it taught more of the principles of cooking, not just recipes.
June 07, 2017
I bought this after seeing her at an author talk. She's INCREDIBLY fun and lively and the book is wonderfully illustrated. She brings a lot of cooking experience, humor, and scientific knowledge to her explanation of how an understanding of the four basics of salt, fat, acid and heat can enable y...
July 23, 2017
This is really more of a textbook than a cookbook. Understanding the principles behind salt, fat, acid, and heat legit helped me level up as a cook. I think differently about cooking now and I'm very grateful to Samin Nosrat. Wendy MacNaughton's charming illustrations make this volume even more e...
October 25, 2017
I do not purchase cookbooks lightly, but I will be seeking out a copy of this one. I will also be enthusiastically recommending this book to everyone I know with a kitchen and tastebuds. This is the rare cookbook that transcends boundaries of cooking experience, background, and personal taste pre...
May 27, 2017
What a pleasure to read!
The first half of the book explains the four elements (salt, fat, acid, heat); the second half has recipe suggestions based off those elements. Overall the whole book is designed to encourage you to experiment. There are small sections where Nosrat breaks down different co...
June 11, 2017
Part "this is why we cook food the way we do" guide, part cookbook. 100% delightful. Nosrat's writing style and tone are easy to understand and completely not-intimidating. While reading this I was inspired to try some changes in the way I cook based on her advice in each chapter - it seemed to w...