Salt, Fat, Acid, Heat cover art

Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

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Salt, Fat, Acid, Heat

By: Samin Nosrat
Narrated by: Samin Nosrat
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About this listen

The international sensation – award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively.

'Revolutionary' YOTAM OTTOLENGHI
'A masterpiece' NIGELLA LAWSON

A Sunday Times Food Book of the Year and a New York Times bestseller

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 caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.

©2018 Samin Nosrat (P)2018 Simon & Schuster, Inc. Cooking Food & Wine Political Science Politics & Government Inspiring Nutrition
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I was hesitant to listen to a cooking book but it was super informative and interesting! A good read for those who loved the Netflix series and want to learn how to be a more confident cook.

A good read

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Brilliant Brilliant, best book on food and eating. Just finished it and am going again

Salt et Al - brilliant

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This book changed my life! I used to be a recipe slave, since reading this book I’ve learned how to cook! The content in this book is incredible and changed the way I look at cooking. I will never again be tied to a recipe with the skills I’ve picked up in this fabulous volume. Samin is the most incredible teacher and has made food food accessible to every home cook.

Best cooking book EVER!

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This is an excellent book that teaches you how to cook (rather than a book that teaches you to cook). It sets out four foundations for all cooking (salt, fat, acid, and heat) discusses how to use them and bring balance to a mean.

Nosrat's narration and narratives are compelling and stitch each section together neatly.

An excellent book about cooking

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A truly lovely listen, Nostat has a wonderful voice - both in her writing and speaking. This was an interesting listen, and offers simple and reasonable explanations to becoming a better and more thoughtful cook.

Beautifully written and read

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Excellent book with great advice and tips for cooking better, tastier meals. Highly recommend for any one who loves cooking.

Great advice

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really great book and it has given me some great tips and even before I finished it had already improved my cooking.
the only slight thing was she defaulted to using Fahrenheit measurements, she's American so I still gave 5 stars but for the rest of the world's benefit celsius would be helpful.
thank you for this great book 😁

so good!

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The passion and ease of conversation of how this book was written make it easy to stay invested and learn so much about why certain things happen in a recipe.
I already loved cooking but this expanded my knowledge base of cooking techniques and mechanics to learn WHY they happen rather than just how.
The passion compounded with confidence and information in this book will make you a better cook no matter how good you already are!

The WHY of cooking

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I didn’t think I’d enjoy a cook book as an audiobook but after listening to the whole book over 2 days I love it! I’ve never made a better roast chicken and I feel like I have a new found love for cooking again

Must listen for anyone wanting to improve their cooking skills

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The book is easy to follow and as the reader moves through the content, the concept of good cooking begins to form. The narrator's passion for food shines, I didn't give the 5th star for performance as at times I felt more excited than she did, I suspect thats the difference beetwen a novice and an old hat. For me cooking was a complicated subject that I took on recepie by recepie, thanks to the book I have gained the broad prespective required to be confident in the kitchen. I love cooking, took a chance on this book and it paid off.

The Rosetta Stone of the kitchen

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