Salt, Fat, Acid, Heat

2018 James Beard General Cookbook of the Year • 2018 Fortnum & Mason Debut Cookbook • 2018 IACP Cookbook of the Year • 2018 IACP Julia Child First Book Award • Sunday Times Food Book of the Year 2017

In the tradition of The Joy of Cooking 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. While cooking at Chez Panisse at the start of her career, Samin Nosrat had 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.

Master the use of these four elements—Salt, which enhances flavour; Fat, which delivers flavour and generates texture; Acid, which balances flavour; 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.