Samin Nosrat

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Mastering the Elements of Good Cooking

Salt, Fat, Acid, Heat

John Nettles

good book

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Review. Book is good. More works are required for book which is good book

Jayme Cochrane

A full-on bible for cooking. Teaches the why rather than the how, then follows all the theory with fantastic recipes.

Sarah Schumacher

While I’m a very experienced cook, I’m not one of those people who’s into cookbooks. However, I am into learning and improving on everything I know, and Samin will definitely make you a better cook. The first half of the book is a crash course into why good food tastes good. It’s approachable, enjoyable, and as a designer I was familiar with Wendy MacNaughton’s fantastic illustrations, so that was a big plus. Samin’s reasoning for using illustrations, vs the ubiquitous mouth-watering food photos, is so you don’t get a preconceived idea of what “perfect” looks like. I think that really captures the spirit of why she wrote this book.

There are illustrated pull out charts with regional ingredient groupings and such. If you’ve ever wanted to learn how to cook without memorizing a recipe, this (cook)book is definitely where you should start.

The second half consists of actual recipes, which I’m sure will be great once I get around to trying them. Several of the techniques are already in my repertoire so I can vouch — everyone should learn how to dry brine and spatchcock poultry, stat.

里森

Wenny

Lovely book. There are so many recipe books, but this is the first one that teaches you how to cook - in a very entertaining way, too! It was an impulse purchase that turned out so very well. This book is definitely a keeper.

Archita Birla

this book is INCREDIBLE! i learned so much, not just in the context of how to cook, but also what encompasses cooking, what different ingredients do, how so many different aspects of food all interact. 

also, Samin's writing style is so warm and genuine, you can tell that she's so incredibly passionate about this!

HIGHLY RECOMMEND!

Bryan Maniotakis

An essential books for those wanting to get more serious in the kitchen.

Nish Bhat

If you like to cook, this book will probably change your life.

Tracy Krupitzer 

An absolute must-read for all adult humans. This taught me so much about the basic concepts behind cooking and is a game-changer.

Heather M

Jacqueline Bzdyk

Jordan Manley

Filippo Tosetto

WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018Sunday Times Food Book of the Year and New York Times bestsellerWhile cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.

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

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