Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

Salt, Fat, Acid, Heat

Read by: Samin Nosrat
Samin Nosrat reads “The Four Elements of Good Cooking,” Part One of her New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. 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 a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone.
  • Simon & Schuster Audio | 
  • ISBN 9781508249207 | 
  • August 2017
List Price $17.99 (price may vary by retailer)
In Stock: Available for immediate download

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About the Author

Samin Nosrat
Credit Grant Delin

Samin Nosrat

Samin Nosrat is a writer, teacher, and chef. Called “a go-to resource for matching the correct techniques with the best ingredients” by The New York Times, and “the next Julia Child” by NPR’s All Things Considered, she’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.

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