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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Hardcover – 29 August 2017

4.8 out of 5 stars 15,435 ratings

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Product description

Review

Quite simply an essential book ... a masterpiece -- NIGELLA LAWSON

I have become slightly obsessed ... revolutionary in its simplicity -- YOTAM OTTOLENGHI

This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy -- ALICE WATERS

An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out ― New York Times

Funny and beautifully illustrated, this book will change the way you cook ― BBC Good Food

A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it -- APRIL BLOOMFIELD

The book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful ― Daily Mail

The lush, four-episode Netflix series inspired by this book might be the trebuchet that launched Samin Nosrat to household-name status, but it's her book that we'll still be reaching for decades from now . . . After applying Nosrat's lessons . . . I feel like I've levelled up from journeyman to master ― New Yorker

In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title ― The Week

Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements ― Times Literary Supplement

A genius approach to cooking which breaks down the four essential elements to great cooking ― Esquire

One of the best things about Samin Nosrat . . . is her low-key, down-to-earth and joyful approach to cooking. No matter what she's making or talking about, she makes cooking seem fun and downright accessible ― Kitchn

A must-read for both aspiring and experienced chefs and foodies alike ― Sports Illustrated

An unbelievably useful crash-course in cooking that broke everything down to those four essential elements ― Esquire

A guide to handling the essential elements you need to master to be an excellent cook . . . Expect to learn something ― Universe

Salt, Fat, Acid, Heat has made me situate cooking high-quality meals for myself as an act of radical self-care back into my life -- Mélissa Laveaux ― Clash Magazine

Samin delves into the science of cooking in an easily digestible way and suddenly makes sense of the instructions you've been blindly following in the kitchen your entire life . . . Just about everything you could want to know about cooking is in this book ― Cate in the Kitchen

Book Description

A beautifully illustrated New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever.

Product details

  • Publisher ‏ : ‎ Canongate Books; Main edition (29 August 2017); Canongate
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 480 pages
  • ISBN-10 ‏ : ‎ 1782112308
  • ISBN-13 ‏ : ‎ 978-1782112303
  • Item Weight ‏ : ‎ 1 kg 470 g
  • Dimensions ‏ : ‎ 19.6 x 4.6 x 24 cm
  • Country of Origin ‏ : ‎ United Kingdom
  • Customer Reviews:
    4.8 out of 5 stars 15,435 ratings

About the author

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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.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
15,435 global ratings
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Top reviews from India

Reviewed in India on 14 January 2020
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Reviewed in India on 18 July 2019
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4 people found this helpful
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Reviewed in India on 10 January 2021
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Reviewed in India on 19 September 2018
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3 people found this helpful
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Reviewed in India on 21 December 2018
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1.0 out of 5 stars Arrived damaged
By Anonymous Koala on 21 December 2018
Love the book but it arrived damaged. It was a Christmas present for my sister and I don’t live in the same country so reallt disappointed with the quality.
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2 people found this helpful
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Top reviews from other countries

Lisa Loo
5.0 out of 5 stars Awesome cooking book, lots of humor and visuals.
Reviewed in the United States on 12 December 2017
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3,003 people found this helpful
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Annah
5.0 out of 5 stars MARVELLOUS BOOK
Reviewed in the United Kingdom on 5 June 2018
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81 people found this helpful
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L. Holland
1.0 out of 5 stars Patronising and pretentious
Reviewed in the United Kingdom on 22 November 2018
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53 people found this helpful
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Moley
3.0 out of 5 stars Not for Kindle
Reviewed in the United Kingdom on 22 November 2018
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47 people found this helpful
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Hassan
3.0 out of 5 stars Theoretically exceptional, but scientifically lacking
Reviewed in the United States on 25 November 2018
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775 people found this helpful
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