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

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

"This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal," says critically acclaimed food writer Samin Nosrat. With your knowledge of the four elements of cooking, she encourages improvisation and lets readers trust their own judgment as to what good food should taste like. The first element, salt, brings out the flavor in food. The second element, fat, "amplifies flavor and makes appealing textures possible. The third element, acid, provides brightness and balance. The fourth element, heat, determines the kind of texture your food will have.

Salt, Fat, Acid, Heat is a New York Times bestseller, named by food and media critics as one of the Best Books of 2017, and is the winner of the James Beard Award for 2018.

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• Language: English
• Publisher: Daily Books
• Release date: Mar 15, 2019
• ISBN: 9788832541595

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Introducing Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking is a debut cookbook written by Samin Nosrat with art illustrations by Wendy Macnaughton.

Chef Nosrat shares what she has learned about cooking in the past 17 years, distilling these into the basic principles of cooking. She tells readers that whether they are experienced in the kitchen or not, they only need to remember the four factors that will determine the food's taste—salt, fat, acid, and heat. She tells readers that the book will help them discover the secrets behind these factors. It will enable them to make improvisations in the kitchen and will liberate them from recipes and shopping lists. It will further give them the confidence to buy the best products in the farmers' market or butcher's shop. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. You'll start using recipes, including the ones in this book as professional cooks do..., she says. If readers learn to master the principles she teaches in the book, they will be able to cook good and delicious food from any tradition or using any style or