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

An ambitious new approach to cooking in the tradition of The Joy of Cooking and How to Cook Everything. Chef and author Samin Nosrat has taught everyone from professional chefs to middle school students to author Michael Pollan to cook using her revolutionary and simple philosophy. Salt, which enhances flavor; fat, which creates flavor and texture; acid, which balances taste; and heat, which ultimately determines texture. By explaining how and why to cook well, Salt, Fat, Acid, Heat teaches and inspires a new generation of cooks how to make better decisions confidently in the kitchen and create delicious food anytime, anywhere, with any ingredients.

Reflecting Samin's own journey from culinary novice to award-winning chef, this book instantly bridges the gap between the home and the professional kitchen. With an engaging narrative, illustrated walk-throughs, and a lighthearted approach to kitchen science, Samin elucidates the four elements that make anyone cook well: a canon of 100 essential recipes and dozens of variations; practiced lessons; a vibrant, balanced vinaigrette; perfectly caramelized roasted vegetables, tender stewed meats, and light, flaky pastry dough.

Sure to become a classic, Salt, Fat, Acid, Heat may be the last cookbook you need.