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

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

A beautifully illustrated and visionary new masterclass in cooking that distils decades of professional experience into just four simple elements - and will set you free from recipes forever

Usually ships 6-12 working days – This title is in stock at publisher

Quick Reference

ISBN 9781782112303
Barcode 9781782112303
Published 27 September 2017 by Canongate Books Ltd
Format Hardback, Main
Alternate Format(s) View All (2 other possible title(s) available)
Author(s) By Nosrat, Samin
Illustrated by MacNaughton, Wendy
Introduction by Pollan, Michael
Availability In stock at publisher; ships 6-12 working days

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Full details for this title

ISBN-13 9781782112303
ISBN-10 1782112308
Stock Available
Status In stock at publisher; ships 6-12 working days
Publisher Canongate Books Ltd
Imprint Canongate Books Ltd
Publication Date 27 September 2017
International Publication Date 29 August 2017
Publication Country United Kingdom United Kingdom
Format Hardback, Main
Edition Main
Author(s) By Nosrat, Samin
Illustrated by MacNaughton, Wendy
Introduction by Pollan, Michael
Category Award Winning
General Cookery
Number of Pages 480
Dimensions Width: 194mm
Height: 240mm
Spine: 44mm
Weight 1,480g
Interest Age General Audience
Reading Age General Audience
Library of Congress Cooking
NBS Text Food & Drink: General
ONIX Text General/trade
Dewey Code 641.5
Catalogue Code 723690

Description of this Book

While 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 caramelize your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how. Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you'll ever need: Samin's clear, warm, and informative lessons will give you the confidence and instincts to unshackle yourself from the tyranny of following a recipe, and make you a cook for life.

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Awards, Reviews & Star Ratings

Awards Winner of Fortnum & Mason 2018 (UK)
NZ Review In the culinary industry, the teacher and writer Samin Nosrat is a go-to resource for matching the correct techniques with the best ingredients * New York Times *
UK Review Bertrams Star Rating: 3 stars (out of 5)

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Author's Bio

Samin Nosrat is a writer, chef and teacher. She learned to cook with Alice Waters at Chez Panisse after studying journalism at UC Berkeley. Inspired by her many teachers, Samin runs a series of hands-on cooking classes in the Bay Area. She is widely credited as the person who taught Michael Pollan how to cook and features in his book and TV series Cooked. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book. www.saminnosrat.com Wendy Macnaughton is an illustrator and graphic journalist. She illustrated the New York Times bestseller The Essential Scratch and Sniff Guide to Becoming a Wine Expert and Lost Cat: A True Story of Love, Desperation and GPS Technology. She lives in San Francisco. www.wendymacnaughton.com

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