New York Times Bestseller

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy.

Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

"Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why... Make room on the bedside table—and the countertop." - Bon Appetit

Amazon Review Best text about cooking I've ever read. It's both logical and fun so the lessons will stick. I'd call it perfectly balanced, like a great meal. After reading the first several pages, I went poking around, only to discover that I was invited back to the beginning (XO). You see, the book is about the "journey, not the destination." It's clever, witty, helpful, intuitive, and altogether a pleasure to read.