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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Hardcover – 25 Apr 2017

3.3 out of 5 stars 3 customer reviews

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Review

"Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why... Make room on the bedside table—and the countertop." (Bon Appetit)

"I talk about Salt, Fat, Acid, Heat the way people talk about beloved pets or newborn babies; like I was a different person before I read it – and I was. I liked to eat, but hated to cook. I was a huge proponent of what I called "snack dinner," basically whatever I had that didn't require a cooking implement. Samin Nosrat (and illustrator Wendy MacNaughton) set me straight. Together they debunk the concept of recipes, instead teaching you how to build food (and flavor) from scratch and by instinct. Salt, Fat, Acid, Heat uses its eponymous guiding principles to chart a very delicious course toward never eating snack dinner again."
  (NPR.org)

"My favorite metacookbook...[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from...Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton...Nosrat’s book would be of value both to people who don’t consider themselves cooks and to people actively striving to become better ones." (Atlantic)

"Inventively illustrated...ambitious...[Nosrat is] a talented explainer." (Wall Street Journal)

"A cookbook that will make you a better cook...with helpful, charming illustrations from artist Wendy MacNaughton." (Boston Globe)

"An exhaustively researched treatise on the four pillars of successful cooking." (New York Times Book Review)

"Hundreds of cookbooks are published each year. Some are good. Others are exceptional. A few are essential. Samin Nosrat just published “Salt Fat Acid Heat — Mastering the Elements of Good Cooking” and I daresay this one is essential...That’s the fabulous thing about this book — it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. It is possible to learn how to cook great food...This book is bound to become an indispensable addition to cookbook shelves throughout America." (Dayton Daily News)

"Nosrat’s beautiful, approachable book demonstrates how these four are the only elements necessary to make delicious meals anywhere, any time." (Rapid City Journal)

"Provides the cook with far more tools for branching out and exploring their own creative potential - and that makes it a standout." (Midwest Book Review)

"An excellent cookbook and culinary resource that pares down the idea that it only takes four ingredients to make food taste amazing." (Belleville News-Democrat)

About the Author

Samin Nosrat is a writer, teacher, and chef. 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, she’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.

Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky PeachBon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.

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Product details

  • Hardcover: 480 pages
  • Publisher: Simon & Schuster; 4th edition (25 April 2017)
  • Language: English
  • ISBN-10: 1476753830
  • ISBN-13: 978-1476753836
  • Product Dimensions: 18.7 x 4.1 x 23.2 cm
  • Average Customer Review: 3.3 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #30,650 in Books (See Top 100 in Books)
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3 customer reviews

3.3 out of 5 stars

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19 September 2018
Format: HardcoverVerified Purchase
21 December 2018
Format: Hardcover
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Most helpful customer reviews on Amazon.com

Amazon.com: 4.8 out of 5 stars 733 reviews
Lisa Loo
5.0 out of 5 starsAwesome cooking book, lots of humor and visuals.
12 December 2017 - Published on Amazon.com
Format: HardcoverVerified Purchase
879 people found this helpful.
erika serow
2.0 out of 5 starsWant to love it but ...
12 September 2017 - Published on Amazon.com
Format: HardcoverVerified Purchase
456 people found this helpful.
Pamela
5.0 out of 5 starsBest text about cooking I've ever read
26 April 2017 - Published on Amazon.com
Format: HardcoverVerified Purchase
245 people found this helpful.
Michael Sherrillo
5.0 out of 5 starsThis should be everyone's first cookbook
1 August 2017 - Published on Amazon.com
Format: HardcoverVerified Purchase
118 people found this helpful.
pepperminta
5.0 out of 5 starsA must have for your library
28 April 2017 - Published on Amazon.com
Format: HardcoverVerified Purchase
324 people found this helpful.