Learn to Cook Without Recipes using SALT, FAT, ACID, HEAT

Chef and writer of SALT, FAT, ACID, HEAT, 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.


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