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

In the tradition of culinary delights and how to cook everything there is an ambitious new approach to salt, fat, acid, heat and cooking. Chef and writer Samin Nosrat taught author Michael Pollan everyone from professional chefs to middle school students to cook using her revolutionary, yet simple, philosophy. Once you master the four elements of salt to enhance taste, fat to give flavor and produce texture, acid to balance flavor, and finally heat to determine the texture of food, you can confidently make better decisions in the kitchen by explaining the hows and whys of good cooking, salt, fat, acid, heat, and cook delicious meals with any ingredient, anytime, anywhere. It teaches and inspires a new generation of cooks how to cook.

From culinary novices to award-winning chefs, Samin's own journey to salt, fatty acids and heat quickly fills the gap between home and professional kitchens. With a fascinating story, illustrated walk-throughs and a carefree approach to kitchen science, Samin explains the four elements of good cooking for everyone in an easy-to-understand way. Practice the lesson and make bright and balanced vinaigrette, fully caramelized roasted vegetables, soft stewed meat, light and flaky pastry dough.

Destined to be classic, salt, fat, acid, heat may just be the last cookbook you need.