In the tradition of The Joy of Cooking 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. While cooking at Chez Panisse at the start of her career Samin Nosrat had 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. Master the use of these four elementsSalt which enhances flavour; Fat which delivers flavour and generates texture; Acid which balances flavour; and Heat which ultimately determines the texture of foodand 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. Echoing Samins own journey from culinary novice to award-winning chef Salt Fat Acid Heat immediately bridges the gap between home and professional kitchens. With charming narrative illustrated walkthroughs and a lighthearted approach to kitchen science Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes - and dozens of variations - to put the lessons into practice and make bright balanced vinaigrettes perfectly caramelized roast vegetables tender braised meats and light flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavour by renowned illustrator Wendy MacNaughton Salt Fat Acid Heat will be your compass in the kitchen. Destined to be a classic it just might be the last cookbook youll ever need.
