Accompanying a hit Netflix series and named Sunday Times Food Book of the Year 2017, Salt, Fat, Acid, Heat is a revelation, encouraging new, experimental and instinctive home cooking.
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.
Publisher: Canongate Books Ltd
Number of pages: 480
Weight: 1480 g
Dimensions: 240 x 194 x 44 mm
'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.' - The New York Times
'Funny and beautifully illustrated, this book will change the way you cook.' - BBC Good Food
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“The idea of the book appealed to me. In reality I'm obsessed!”
It's just totally the kind of cook book I needed. Not the gradual accretion of recipes and titbits that was how gran learned but more like a framework or - to be slightly OTT - a state of mind you can apply to... More
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