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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Hardcover – Illustrated, April 25, 2017

by Samin Nosrat (Author), Wendy MacNaughton (Illustrator)

4.8 23,116 ratings

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*More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *

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!

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, Rachel Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*

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Popular Highlights in this book

What are popular highlights?

Keep two kinds of salt on hand: an inexpensive one such as bulk-bin sea salt or kosher salt for everyday cooking, and a special salt with a pleasant texture, such as Maldon salt or fleur de sel, for garnishing food at the last moment.
Highlighted by 3,320 Kindle readers
In order to preserve the texture of mushrooms, wait to add salt until they’ve just begun to brown in the pan.
Highlighted by 2,960 Kindle readers
In order to flavor dried beans from within, add salt when you soak them or when you begin to cook them, whichever comes first.
Highlighted by 2,793 Kindle readers
The three basic decisions involving salt are: When? How much? In what form?
Highlighted by 2,150 Kindle readers
Properly seasoned cooking water encourages food to retain its nutrients.
Highlighted by 1,986 Kindle readers

From the Publisher

Editorial Reviews

Review

"Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why... Make room on the bedside table—and the countertop." ― Bon Appetit

“With 100 tempting recipes and vibrant illustrations by Wendy MacNaughton, this textbook offers insight, encouragement, and a new path to culinary mastery.” ― Real Simple

"Salt, Fat, Acid, Heat is a refreshing break from [the] contemporary formula. Instantly recognizable as a reference book, Samin Nosrat's definitive technique-driven tome defies convention. This is partly because Nosrat's method of teaching via the book's four main pillars (salt, fat, acid, and heat) is a rarity...But what makes Nosrat's method so effective was her insistence that the book be illustrated. ― Saveur.com

"A cookbook that will make you a better cook...with helpful, charming illustrations from artist Wendy MacNaughton." ― Boston Globe

"An exhaustively researched treatise on the four pillars of successful cooking." ― New York Times Book Review

"All you need to master the kitchen are the four elements laid out in this Joyfully illustrated book's title. Nosrat, who's been called 'America's next great cooking teacher' by Alice Waters and taught Michael Pollan how to cook, is a more than trustworthy instructor." ― Tasting Table

"If there’s one cookbook that will make dad want to march into the kitchen and start cooking you amazing meals, it’s this one." ― Wired.com

"NPR once called Nosrat 'the next Julia Child.' Based on her first cookbook, we can see why. The Chez Panisse alum uses a simple philosophy: balancing salt, fat, acid and heat (temperature, not spice) to create a perfect finished product. But recipes aside, the illustrations alone are worth the price." ― PureWow

"If you're only going to buy one cookbook this year, let it be this so-much-more-than-a-recipe-book by Chez Panisse alum Samin Nosrat and illustrated by Wendy MacNaughton, guaranteed to turn even the most culinarily inept among us into kitchen proficient."
― Elle.com

About the Author

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.

Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky Peach, Bon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.

Excerpt. © Reprinted by permission. All rights reserved.

Salt, Fat, Acid, Heat
Growing up, I thought salt belonged in a shaker at the table, and nowhere else. I never added it to food, or saw Maman add it to food. When my aunt Ziba, who had a well-documented taste for salt, sprinkled it onto her saffron rice at the table each night, my brothers and I giggled. We thought it was the strangest, funniest thing in the world. “What on earth,” I wondered, “can salt do for food?”

I associated salt with the beach, where I spent my childhood seasoned with it. There were the endless hours in the Pacific, swallowing mouthful after mouthful of ocean water when I misjudged the waves. Tidepooling at twilight, my friends and I often fell victim to the saltwater spray while we poked at anemones. And my brothers, chasing me on the sand with giant kelp, would tickle and taunt me with its salty, otherworldly tassels whenever they caught up to me.

Maman always kept our swimsuits in the back of our blue Volvo station wagon, because the beach was always where we wanted to be. She was deft with the umbrella and blankets, setting them up while she shooed the three of us into the sea.

We’d stay in the water until we were starving, scanning the beach for the sun-faded coral-and-white umbrella, the only landmark that would lead us back to Maman. Wiping saltwater from our eyes, we beelined to her.

Somehow, Maman always knew exactly what would taste best when we emerged: Persian cucumbers topped with sheep’s milk feta cheese rolled together in lavash bread. We chased the sandwiches with handfuls of ice-cold grapes or wedges of watermelon to quench our thirst.

That snack, eaten while my curls dripped with seawater and salt crust formed on my skin, always tasted so good. Without a doubt, the pleasures of the beach added to the magic of the experience, but it wasn’t until many years later, working at Chez Panisse, that I understood why those bites had been so perfect from a culinary point of view.

While bussing tables during the first year I worked at Chez Panisse, the closest I usually got to the food was at tasters, when the cooks made each dish for the chef to critique before service. With a menu that changed daily, the chef needed tasters to ensure that his or her vision was realized. Everything had to be just right. The cooks would tinker and adjust until satisfied; then they’d hand over the dishes to the floor staff to taste. On the tiny back porch, a dozen of us would hover over the plates, passing them around until we’d all had a bite of everything. It was there that I first tasted crisp deep-fried quail, tender salmon grilled in a fig leaf, and buttermilk panna cotta with fragrant wild strawberries. Often, the powerful flavors would haunt me throughout my shift.

Once I developed culinary aspirations, Chris Lee, the chef who’d eventually take me under his wing, suggested that I pay less attention to what was happening on the porch during tasters, and more to what was happening in the kitchen. The language the chefs used, how they knew when something was right—these were clues about how to become a better cook. Most often, when a dish fell flat, the answer lay in adjusting the salt. Sometimes it was in the form of salt crystals, but other times it meant a grating of cheese, some pounded anchovies, a few olives, or a sprinkling of capers. I began to see that there is no better guide in the kitchen than thoughtful tasting, and that nothing is more important to taste thoughtfully for than salt.

One day the following year, as a young cook in the prep kitchen, I was tasked with cooking polenta. I’d tasted polenta only once before coming to Chez Panisse, and I wasn’t a fan. Precooked and wrapped in plastic like a roll of cookie dough, it was flavorless. But I’d promised myself that I would try everything at the restaurant at least once, and when I tasted polenta for the second time, I couldn’t believe that something so creamy and complex could share a name with that flavorless tube of astronaut food. Milled from an heirloom variety of corn, each bite of the polenta at Chez Panisse tasted of sweetness and earth. I couldn’t wait to cook some myself.

Once the chef, Cal Peternell, talked me through the steps of making the polenta, I began cooking. Consumed by the fear of scorching and ruining the entire humongous pot—a mistake I had seen other cooks make—I stirred maniacally.

After an hour and a half, I’d added in butter and Parmesan, just as Cal had instructed me. I brought him a spoonful of the creamy porridge to taste. At six foot four, Cal is a gentle giant with sandy-blond hair and the driest of wits. I looked expectantly up at him with equal parts respect and terror. He said, in his signature deadpan, “It needs more salt.” Dutifully, I returned to the pot and sprinkled in a few grains of salt, treating them with the preciousness I might afford, say, gold leaf. I thought it tasted pretty good, so I returned to Cal with a spoonful of my newly adjusted polenta.

Again, a moment’s consideration was all he needed to know the seasoning was off. But now—to save himself the trouble and time, I imagine—he marched me back to the pot and added not one but three enormous palmfuls of kosher salt.

The perfectionist in me was horrified. I had wanted so badly to do that polenta justice! The degree to which I’d been off was exponential. Three palmfuls!

Cal grabbed spoons and together we tasted. Some indescribable transformation had occurred. The corn was somehow sweeter, the butter richer. All of the flavors were more pronounced. I’d been certain Cal had ruined the pot and turned my polenta into a salt lick, but no matter how I tried, the word salty did not apply to what I tasted. All I felt was a satisfying zing! with each mouthful.

It was as if I’d been struck by lightning. It’d never occurred to me that salt was anything more than pepper’s sidekick. But now, having experienced the transformative power of salt for myself, I wanted to learn how to get that zing! every time I cooked. I thought about all of the foods I’d loved to eat growing up—and that bite of seaside cucumber and feta, in particular. I realized then why it had tasted so good. It was properly seasoned, with salt.

Product details

Publisher ‏ : ‎ Simon and Schuster; 4th Edition (April 25, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 480 pages
ISBN-10 ‏ : ‎ 1476753830
ISBN-13 ‏ : ‎ 978-1476753836
Item Weight ‏ : ‎ 2.75 pounds
Dimensions ‏ : ‎ 7.38 x 1.4 x 9.13 inches

Best Sellers Rank: #514 in Books (See Top 100 in Books)
- #1 in Cooking Encyclopedias
- #1 in Cooking, Food & Wine Reference (Books)
- #10 in Culinary Arts & Techniques (Books)

Customer Reviews:
4.8 23,116 ratings

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Wendy MacNaughton
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Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle) Knives & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and Lost Cat (Bloomsbury). Her work appears in publications like The New York Times, Lucky Peach, Bon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine, and the co-founder of Women Who Draw.
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Samin Nosrat
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SAMIN NOSRAT is a chef, teacher, and author of the best-selling, James Beard award-winning Salt, Fat, Acid, Heat. She has been 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." Samin is an EAT columnist for The New York Times Magazine and can be found eating, cooking, and laughing in the "Salt, Fat, Acid, Heat" documentary series on Netflix.
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Bartek

The Ultimate Guide to Culinary Mastery: Salt, Fat, Acid, Heat

Reviewed in the United States on March 19, 2024

Verified Purchase

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Samin Nosrat is nothing short of a culinary revelation. This beautifully written and visually stunning book goes beyond traditional recipes to explore the fundamental elements that make food delicious: salt, fat, acid, and heat.

What sets this book apart is its approachable and intuitive framework for understanding cooking. Nosrat breaks down complex culinary concepts into simple, easy-to-understand principles, empowering readers to become more confident and creative in the kitchen. By mastering the interplay of salt, fat, acid, and heat, home cooks can unlock the full potential of any dish, from simple salads to elaborate feasts.

The book is not just a collection of recipes; it's a comprehensive guide to the art and science of cooking. Nosrat's infectious passion for food shines through in every page, as she shares personal anecdotes, cooking tips, and insights gleaned from years of experience working in professional kitchens.

What's more, the book is beautifully illustrated with vibrant illustrations and helpful diagrams that bring the concepts to life. Whether you're a novice cook or a seasoned pro, "Salt, Fat, Acid, Heat" is sure to inspire and inform, helping you elevate your cooking to new heights.

In conclusion, "Salt, Fat, Acid, Heat" is a must-have addition to any cook's library. With its engaging writing style, practical advice, and mouthwatering recipes, it's sure to become a beloved companion in the kitchen for years to come.

5 people found this helpful

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Mariah C.

Great Illustrations and Information

Reviewed in the United States on January 11, 2024

Verified Purchase

The illustrations in the book makes me feel like I’m reading a childrens book in other words it feels fun and creative and less of a chore to read. The information is great it is like reading a textbook. I am a new cooker so I know nothing about the hows and whys of cooking but given a recipe I can follow it. This book helps me understand the whys of recipes. Its perfect and worth the investment!

16 people found this helpful

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Jason

Amazing book!

Reviewed in the United States on April 1, 2024

Verified Purchase

This will make you a better cook. You will learn fundamentals of cooking. You ever wonder why you have to do something or add an ingredient to a recipe? This book explains how and why. It’s not a collection of recipes, instead an explanation of technique. For example, I made pancakes and forgot we ran out of syrup. I had to think quick. I sliced up and (SALT)ed some bananas tossed them in a frying pan (HEAT) with melted, bubbling butter (FAT.). I deglazed the pan with some brandy (ACID) I had on hand and reduced the concoction to a thick sauce. Apparently I invented bananas foster. Never heard of it before, but this book gave me the foundational knowledge to create it.

Samin Nosrat is the Miyamoto Musashi of the chef world and this book is her book of the Five Rings. Because this book will teach you to cook broadly and see all things.

9 people found this helpful

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ShawneeMama

Great book!

Reviewed in the United States on April 23, 2024

Verified Purchase

Really enjoyed reading this book, fantastic description of each cooking element and how it works to flavor your food. No specific recipes to follow but explains how to put ingredients together. Only complaint is that the book had a slight scratch on the cover from rough handling during delivery.

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Amazon Customer

Beautiful fascinating book

Reviewed in the United States on February 17, 2024

Verified Purchase

Fantastic info, great recipes. I learnt so much. Beautiful diagrams. Would make a nice gift for someone who loves food!

One person found this helpful

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Jon Smith

You want to learn how to cook - this is your book!

Reviewed in the United States on February 13, 2024

Verified Purchase

Learning to cook is distinct from following a recipe.
The insights of this book are many and frequent.
The author has a fantastic sense of wit and explains things perfectly.
It's like she chatting with you and doing a memory dump of her extensive experience.
I am in awe of her talents and accomplishments.

4 people found this helpful

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Jaytee Kaye

Good explanations of how these four basics of cooking work together

Reviewed in the United States on February 26, 2024

Verified Purchase

I like that this book explains how flavor is developed in the ingredients before, during and after cooking.

One person found this helpful

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heatherh

It's a How to Cook Book

Reviewed in the United States on February 12, 2024

Verified Purchase

This is the best cookbook I have ever purchased. It's not a cookbook in the sense that it's a recipe book but it does have recipes. It's a how to cook book. It teaches you how to cook. It teaches about the elements of cooking and how each is used to create a harmonious dish or component. Learning about the elements in this way allows you to cook freely from your pantry without the need for special recipe ingredients. This book is worth every penny and suitable for home cooks of any experience level.

8 people found this helpful

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Joan

Great insights

Reviewed in Canada on May 1, 2024

Verified Purchase

Wish I had the hard copy for easy reference

Naty

Fast delivery, good price, adorable book

Reviewed in Belgium on December 27, 2023

Verified Purchase

Certainly! "Salt, Fat, Acid, Heat: The Four Elements of Good Cooking" is a culinary masterpiece that transcends the boundaries of traditional cookbooks. Samin Nosrat's approach to explaining the fundamental elements of good cooking is both enlightening and accessible.

The delivery of the book was prompt and well-handled. The packaging was secure, ensuring that the book arrived in excellent condition. From the moment I opened the package, I could tell that attention to detail was a priority.

As I delved into the contents, I found Nosrat's writing style to be engaging and infused with passion for the art of cooking. The book's layout is user-friendly, with vibrant illustrations that complement the text. The inclusion of personal anecdotes adds a delightful touch, making the reader feel like they are on a culinary journey with the author.

What sets this book apart is its emphasis on the science behind cooking. Nosrat breaks down complex concepts into easily digestible information, empowering even novice cooks to understand and experiment in the kitchen.

Overall, the delivery experience and the content of "Salt, Fat, Acid, Heat" exceeded my expectations. Whether you're a seasoned chef or a kitchen novice, this book is a must-have, and the seamless delivery process ensures that you can embark on your culinary adventure without a hitch.

Rj

Worth money

Reviewed in India on December 12, 2023

Verified Purchase

Book Content and paper quality both are very good.

Local Aromas

LOVE IT

Reviewed in Italy on June 14, 2023

Verified Purchase

I love the simple language used to explain the science behind cooking. A must-have if you want to UNDERSTAND how to cook rather than just follow a recipe.

VanLuz

A piece of art

Reviewed in the United Kingdom on April 20, 2023

Verified Purchase

This is definitely a 5-star book for me.

The way everything is written and explained in the book is simply outstanding. The book takes a very scientific approach to cooking and breaks down the elements of good cooking into four simple categories - Salt, Fat, Acid, and Heat. She then goes on to explain each element in detail and how they work together to create the perfect dish.
What I particularly loved about the book was the way the author uses stories, anecdotes, and personal experiences to illustrate some points. The book is filled with beautiful illustrations, diagrams, and photographs that make it easy to follow along and understand the concepts she is explaining.
Another great thing about the book is that it is not just a recipe book. It's more like a cooking guide that teaches you the principles of good cooking.
In conclusion, I would highly recommend this book to anyone who loves cooking or wants to improve their cooking skills. It's a beautifully written and illustrated book that will inspire you to become a better cook and to have more fun in the kitchen.

8 people found this helpful

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