Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

De: Samin Nosrat

Narrado por: Samin Nosrat

“Salt, Fat, Acid, Heat will make you a better cook” (Bon Apetit). Millions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called “the next Julia Child.”

Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared “America’s next great cooking teacher” by Alice Waters.

Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial New York Times bestseller! Inspiration for the popular Netflix series!

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. 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. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; 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.

Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you’ll ever need.

With a foreword by Michael Pollan.

*Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*

Must read for novice like me.

My wife requested this book last Christmas and I bought it for her. She later requested the audiobook and after purchasing, I decided to listen to it as well. It is a treasure trove of revealing information about the basics of cooking. Samin has a great personality and is so pleasant to listen to! I thoroughly enjoyed the read and the Netflix shows that correlate. I highly recommend this book!

Enlightening and entertaining at the same time

This book was enlightening in a way that no other cookbook or autobiography has been. These fundamentals, things most chefs I assume learn in school, seem simple, and probably are to many people, but weren't for me. For example, my husband doesn't cook with salt. Growing up, his father had health issues and they cooked without salt and added it at the table for those able to have it. My husband has cooked this way forever! So, when he started cooking for me, and I insisted that adding salt at the table WAS NOT THE SAME!! :) He was not convinced. I would hover while he was preparing meal, asking, want me to season that? After reading this book, I know why salt applied at different times makes a difference in how the meal tastes. I can now explain why I like salt applied before cooking, and I even learned what a difference salting meats hours or a day in advance can make! I also learned that adding lemon juice can give a salt like taste to meals and I've used it in soups when I wanted to limit salt, like when I cooked for my grandmother who like my husband's father, couldn't have a lot of salt. It works!!

Besides the great cooking advice, the stories the author tells were very entertaining, I greatly enjoyed this book. I bought it in hardback as well I liked it so much.

Great!

Fun, informative, interesting, easy read. If you have any desire at all to become a better cook, this is for you. Loved it.

Best book ever

This book was awesome. I thoroughly enjoyed every aspect of it and as a chef learned so much. Also many ideas not taught in culinary school that I was already doing were reaffirmed here. A great guide for anyone to help build a great meal and confidence in doing so. Thank you Samin

Changed how I look at food

This book has helped a beginner home cook like me look at food in a different light. It has pointed me in the direction of thinking about how to fix a dish instead of being upset it wasn’t perfect. I liked it so much I bought a print version for my mom.