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!*

EXCELLENT, BUT...

Would you listen to Salt, Fat, Acid, Heat again? Why?

No. The author reads the book and does a poor job. It is very hard to keep the unnatural, cadence and intonation from being a major distraction to the excellent content. I consoled myself by remembering that I have purchased the book and can re-read it later.

What didn’t you like about Samin Nosrat’s performance?

Her intonation. She does't talk to us. She "reads with expression," as a third grader does before finding her natural voice.

Did you have an extreme reaction to this book? Did it make you laugh or cry?

This books explains the theory of cooking in a way that affirms the way I cook and which will make me a better cook because of explaining the how and why of these essential elements of a dish.

Any additional comments?

I highly recommend buying the book. I suggest that Audible have it produced with a different reader.

A Must Read

Listened to it twice, great book even for the experienced home cook. Highly recommend this book.

A book on cooking theory and improvisition

This book has massively improved my cooking, it takes a different appraoch than your standard cookbook and instead lays out why you should be doing what the recipes tell you more than following exactly what the recipes say. I've followed the tips in this book and I've got to say, the taste and quality of my cooking has massively imrproved. The salt and acid sections are really the tops of the book. I did not really understand how to use acid and that different grains of salt could be used differently. Even the advice of which salts to buy and when to use them is worth the price of admission.

That being said, it's not a perfect book, the author is sometimes pretentious to the point of obnoxiousness demanding steps and ingredients that I've tried and not been able to tell the difference on, the fats section is the worst for this. Also at one point there is a just a radom recipe shoved in the middle of the book, I get that it's there in the text but reading a recipe outloud is pretty useless. Similarly, the author takes a pretty cavilier/dismissive attitude twoard eating healthy which is a little annoying.

Overall, there is no audiobook and perhaps no book quite this short that will improve your cooking quite this much. I'd reccomend this to everyone from those who are just starting in the kitchen to those who have been coooking for years and want to push thier cooking to the next level.

Great Explanation Of Things You Thought You Knew!

Very good read /listen. Author has a very soothing voice to listen to. You will learn many reasons in cooking that you may not have given a second thought to.

Great listen.

Loved this audio book. I enjoyed listening to the easy style voice of this author. I often listen to books or podcast while driving and liked learning from her expertise while in my down time. As a somewhat experienced cook I very much appreciated hearing her perspective of the elements of cooking. Great purchase of the book and audio book!