Samin Nosrat is a writer, chef and teacher. She learned to cook with Alice Waters at Chez Panisse after studying journalism at UC Berkeley. Inspired by her many teachers, Samin runs a series of hands-on cooking classes in the Bay Area. She is widely credited as the person who taught Michael Pollan how to cook and features in his book and TV series Cooked. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book. www.saminnosrat.com Wendy Macnaughton is an illustrator and graphic journalist. She illustrated the New York Times bestseller The Essential Scratch and Sniff Guide to Becoming a Wine Expert and Lost Cat: A True Story of Love, Desperation and GPS Technology. She lives in San Francisco. www.wendymacnaughton.com
Quite simply an essential book ... a masterpiece -- NIGELLA
LAWSON
I have become slightly obsessed ... revolutionary in its simplicity
-- YOTAM OTTOLENGHI
This beautiful, approachable book captures how it should
feel to cook: full of exploration, spontaneity and joy --
ALICE WATERS
An exhaustively researched treatise on the four pillars of
successful cooking. If you can train yourself to recognize the
proper balance between salt, fat and acid, then apply the right
kind of heat, you'll churn out simple, sophisticated fare in the
spirit of Berkeley's Chez Panisse, where Nosrat started out * * New
York Times * *
Funny and beautifully illustrated, this book will change the way
you cook * * BBC Good Food * *
A must for anyone wanting to be a better cook. Salt, Fat, Acid,
Heat teaches the fundamentals of cooking and dives into the
four elements that make food taste great. So do yourself a favour
and buy this book. I promise you won't regret it -- APRIL
BLOOMFIELD
The book set to shape significantly what we eat in the future . . .
also, her accompanying Netflix documentary series is wonderful * *
Daily Mail * *
The lush, four-episode Netflix series inspired by this book might
be the trebuchet that launched Samin Nosrat to household-name
status, but it's her book that we'll still be reaching for decades
from now . . . After applying Nosrat's lessons . . . I feel like
I've levelled up from journeyman to master * * New Yorker * *
In her liberating and indispensable guide to the whole subject of
cooking, Samin Nosrat explains with humour and concision how all
great cookery boils down to the four elements of the title * * The
Week * *
Superb . . . Samin Nosrat charmingly [breaks] cooking down into its
most basic elements * * Times Literary Supplement * *
A genius approach to cooking which breaks down the four essential
elements to great cooking * * Esquire * *
One of the best things about Samin Nosrat . . . is her low-key,
down-to-earth and joyful approach to cooking. No matter what she's
making or talking about, she makes cooking seem fun and downright
accessible * * Kitchn * *
A must-read for both aspiring and experienced chefs and foodies
alike * * Sports Illustrated * *
An unbelievably useful crash-course in cooking that broke
everything down to those four essential elements * * Esquire *
*
A guide to handling the essential elements you need to master to be
an excellent cook . . . Expect to learn something * * Universe *
*
Salt, Fat, Acid, Heat has made me situate cooking
high-quality meals for myself as an act of radical self-care back
into my life -- Melissa Laveaux * * Clash Magazine * *
Samin delves into the science of cooking in an easily digestible
way and suddenly makes sense of the instructions you've been
blindly following in the kitchen your entire life . . . Just about
everything you could want to know about cooking is in this book * *
Cate in the Kitchen * *
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