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Salt, Fat, Acid, Heat By Samin Nosrat

Salt, Fat, Acid, Heat
by Samin Nosrat

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$31.99
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A beautifully illustrated and visionary New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever
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Salt, Fat, Acid, Heat Summary


Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat

Now a Netflix series WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018 Sunday Times Food Book of the Year and New York Times bestseller 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.

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Salt, Fat, Acid, Heat Reviews


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 * *
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 -- Melissa 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 * *

About Samin Nosrat


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

Additional information

GOR008803286
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
Samin Nosrat
Used - Very Good
Hardback
Canongate Books Ltd
2017-05-29
480
1782112308
9781782112303
Winner of Fortnum & Mason 2018 (UK)
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.