Heat Salt, Fat, Acid
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Heat Salt, Fat, Acid by Samin Nosrat
Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards New York Times Bestseller Named one of the Best Books of 2017 by NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. 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.
Samin Nosrat is a chef, teacher, and author of the bestselling, James Beard Award-winning Salt, Fat, Acid, Heat. She has been called a go-to resource for matching the correct techniques with the best ingredients by The New York Times and the next Julia Child by NPR's All Things Considered. Samin is an Eat columnist for The New York Times Magazine and can be found eating, cooking, and laughing in the Salt, Fat, Acid, Heat documentary series on Netflix. Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist known for her unique approach to visualizing information and telling stories through drawing. In addition to Salt, Fat, Acid, Heat, her books include Meanwhile in San Francisco, The Gutsy Girl, Leave Me Alone with the Recipes: The Life, Art, and Cookbook of Cipe Pineles, Knives and Ink, and The Essential Scratch and Sniff Guide to Becoming a Wine Expert. Her drawn column, Meanwhile, appears in the Sunday New York Times, and her work has been shown at the Los Angeles Museum of Natural History, the Exploratorium, and the Obama Foundation's Summit gatherings.
| SKU | Unavailable |
| ISBN 13 | 9781476753836 |
| ISBN 10 | 1476753830 |
| Title | Heat Salt, Fat, Acid |
| Author | Samin Nosrat |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Simon & Schuster |
| Year published | 2017-04-25 |
| Number of pages | 480 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |