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

4.8 out of 5 stars 4,670 ratings

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Editorial Reviews

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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4.8 out of 5 stars
4.8 out of 5
4,670 customer ratings
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Reviewed in the United States on December 12, 2017
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Reviewed in the United States on November 24, 2018
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Reviewed in the United States on September 11, 2017
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Reviewed in the United States on July 18, 2017
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Top international reviews

Annah
5.0 out of 5 stars MARVELLOUS BOOK
Reviewed in the United Kingdom on June 5, 2018
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L. Holland
1.0 out of 5 stars Patronising and pretentious
Reviewed in the United Kingdom on November 21, 2018
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Moley
3.0 out of 5 stars Not for Kindle
Reviewed in the United Kingdom on November 21, 2018
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FunkMaster
5.0 out of 5 stars Insightful book for the passionate cook
Reviewed in the United Kingdom on March 21, 2018
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Jacqueline
5.0 out of 5 stars This should be a must for every home cook
Reviewed in the United Kingdom on November 11, 2018
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Camomillla
3.0 out of 5 stars INSPIRING BUT NOT FOR ME
Reviewed in the United Kingdom on July 15, 2019
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Lynn and Kim
5.0 out of 5 stars A Must Buy!
Reviewed in the United Kingdom on May 15, 2018
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Martina
3.0 out of 5 stars Mistakes...
Reviewed in Italy on October 19, 2018
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Lauren James
4.0 out of 5 stars The scientist in me loved this analytical recipe book
Reviewed in the United Kingdom on January 4, 2018
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Jenny Hsu
2.0 out of 5 stars 5 star content, horrible print quality
Reviewed in the United Kingdom on September 10, 2019
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afj
5.0 out of 5 stars Brilliant
Reviewed in the United Kingdom on September 14, 2018
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5.0 out of 5 stars Very good and informative.
Reviewed in the United Kingdom on July 21, 2019
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Pleiomedes
5.0 out of 5 stars Transformative
Reviewed in the United Kingdom on July 27, 2019
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Eddie & Jenny
5.0 out of 5 stars Great book, poor service by Hermes, Amazon fab.
Reviewed in the United Kingdom on March 8, 2019
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Sarah Griff
5.0 out of 5 stars I love this book!
Reviewed in the United Kingdom on August 6, 2019
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