Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Samin Nosrat presents "The Four Elements of Good Cooking," the first part of her New York Times bestseller, "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking."

Offering a groundbreaking masterclass in cooking, Samin Nosrat distills decades of professional experience into four fundamental elements. Renowned as "America's next great cooking teacher" by Alice Waters, Nosrat introduces an innovative approach to cooking, reminiscent of culinary classics such as "The Joy of Cooking" and "How to Cook Everything."

In "Salt, Fat, Acid, Heat," Chef and author Samin Nosrat imparts her revolutionary yet straightforward philosophy to a diverse audience, ranging from seasoned chefs to schoolchildren to Michael Pollan. By mastering the four essential elements - salt for flavor enhancement, fat for flavor and texture, acid for flavor balance, and heat for food texture - anyone can create delicious meals. This book not only teaches the techniques but also delves into the principles behind successful cooking, empowering a new generation of cooks to make informed decisions and prepare scrumptious dishes with any ingredients, anywhere, anytime.

Mirroring Samin's own culinary evolution from novice to award-winning chef, "Salt, Fat, Acid, Heat" seamlessly bridges the gap between amateur and professional kitchens. Through a playful exploration of kitchen science, Samin demystifies the essence of good cooking for all.