In this incredibly good book, Samin Nosrat explains the vital roles played by salt, fat, acid and heat in a lively, accessible way. I’ve been under-salting for decades! No more. She presents a cornucopia of techniques for dealing with everything: vegetables, fruits, grains, legumes, pulses, eggs, dairy and meats. Her depth of knowledge is encyclopaedic and it’s a wonder she managed to squeeze so much in. A lot of the time she’ll present a basic technique, then describe how to vary it to produce dishes from all over the world. The first part of the book is about principles and the second is recipes - though a lot of the recipes are foundational principles too. For example, mayonnaise. Essentially egg yolk and oil, it can be varied endlessly to suit Mexican, French, Mediterranean and Asian dishes (to name a few).
The wonderful illustrations by Wendy McNaughton also include handy charts summarising flavour profiles from round the world and charts showing what can be cooked how. Having devoured the Kindle version, this one is worth getting in hard copy, as it’s simply the best all-round reference book ever. From now on I’ll be salting meat the night before and not rushing the onions or the meat sauce. It’s really good to know the science (applied science really) behind what works best in the kitchen.


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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Hardcover – 25 April 2017
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Product details
- Publisher : Nosrat, Samin (25 April 2017)
- Language: : English
- Hardcover : 480 pages
- ISBN-10 : 1476753830
- ISBN-13 : 978-1476753836
- Dimensions : 18.73 x 3.56 x 23.18 cm
- Best Sellers Rank: 4,993 in Books (See Top 100 in Books)
- Customer Reviews:
Product description
Review
"A cookbook that will make you a better cook...with helpful, charming illustrations from artist Wendy MacNaughton."-- "Boston Globe"
"An exhaustively researched treatise on the four pillars of successful cooking."-- "New York Times Book Review"
"Hundreds of cookbooks are published each year. Some are good. Others are exceptional. A few are essential. Samin Nosrat just published "Salt Fat Acid Heat -- Mastering the Elements of Good Cooking" and I daresay this one is essential...That's the fabulous thing about this book -- it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. It is possible to learn how to cook great food...This book is bound to become an indispensable addition to cookbook shelves throughout America."-- "Dayton Daily News"
"I talk about Salt, Fat, Acid, Heat the way people talk about beloved pets or newborn babies; like I was a different person before I read it - and I was. I liked to eat, but hated to cook. I was a huge proponent of what I called "snack dinner," basically whatever I had that didn't require a cooking implement. Samin Nosrat (and illustrator Wendy MacNaughton) set me straight. Together they debunk the concept of recipes, instead teaching you how to build food (and flavor) from scratch and by instinct. Salt, Fat, Acid, Heat uses its eponymous guiding principles to chart a very delicious course toward never eating snack dinner again."
-- "NPR.org"
"Inventively illustrated...ambitious...[Nosrat is] a talented explainer."-- "Wall Street Journal"
"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"
"My favorite metacookbook...[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from...Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton...Nosrat's book would be of value both to people who don't consider themselves cooks and to people actively striving to become better ones."-- "Atlantic"
"An exhaustively researched treatise on the four pillars of successful cooking."-- "New York Times Book Review"
"Hundreds of cookbooks are published each year. Some are good. Others are exceptional. A few are essential. Samin Nosrat just published "Salt Fat Acid Heat -- Mastering the Elements of Good Cooking" and I daresay this one is essential...That's the fabulous thing about this book -- it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. It is possible to learn how to cook great food...This book is bound to become an indispensable addition to cookbook shelves throughout America."-- "Dayton Daily News"
"I talk about Salt, Fat, Acid, Heat the way people talk about beloved pets or newborn babies; like I was a different person before I read it - and I was. I liked to eat, but hated to cook. I was a huge proponent of what I called "snack dinner," basically whatever I had that didn't require a cooking implement. Samin Nosrat (and illustrator Wendy MacNaughton) set me straight. Together they debunk the concept of recipes, instead teaching you how to build food (and flavor) from scratch and by instinct. Salt, Fat, Acid, Heat uses its eponymous guiding principles to chart a very delicious course toward never eating snack dinner again."
-- "NPR.org"
"Inventively illustrated...ambitious...[Nosrat is] a talented explainer."-- "Wall Street Journal"
"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"
"My favorite metacookbook...[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from...Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton...Nosrat's book would be of value both to people who don't consider themselves cooks and to people actively striving to become better ones."-- "Atlantic"
About the Author
Samin Nosrat is a writer, teacher, and chef. 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, she's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.
Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky Peach, Bon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.
Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky Peach, Bon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.
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Customer reviews
4.8 out of 5 stars
4.8 out of 5
11,242 global ratings
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TOP 10 REVIEWER
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5 people found this helpful
Helpful
Reviewed in Australia on 19 June 2020
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I bought this for my mother in law and she seemed to love it. I had a quick flick through before giving it to her and it had some really interesting core concepts to cooking that I never really considered when learning how to cook. Not that my parents were bad teachers, more that this is a different way to learn.
I watched the Netflix show before purchasing, so I kinda knew what to expect in terms of content, but I didn't realize it would also have a wealth of interesting recipes that would be interesting to learn and a range of difficulty and complexity levels. I'm tempted to get a second copy of myself.
I watched the Netflix show before purchasing, so I kinda knew what to expect in terms of content, but I didn't realize it would also have a wealth of interesting recipes that would be interesting to learn and a range of difficulty and complexity levels. I'm tempted to get a second copy of myself.
One person found this helpful
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TOP 500 REVIEWER
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I wanted to enjoy this more than I did. There were too many stories, when I just wanted the facts. I got bored reading it and wasn’t really interested in the author, I just wanted the information that I could reference.
4 people found this helpful
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Reviewed in Australia on 5 January 2020
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My wife rates this book as one of the best she’s read. Loves the chemistry behind the food.
Reviewed in Australia on 1 June 2018
Verified Purchase
This has opened my eyes on how to get maximum flavour from my food, my use of salt, fats, heat and acids has changed dramatically and so has my food great book
One person found this helpful
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Reviewed in Australia on 8 March 2020
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A very different style of cookbook that emphasises how salt, fat, acid and heat affect different foods. Lovely drawings accompany fabulous recipes. I highly recommend this book!
Reviewed in Australia on 19 December 2020
Verified Purchase
Learned so much from this wonderful book
Reviewed in Australia on 6 December 2020
Verified Purchase
One of the best cookery books I have bought. Fantastic read, looking at cooking from a different angle and I learnt a lot, even as an experienced cook.
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 13 December 2017Verified Purchase
I bought this as a gift for my sister. I flipped through it extensively when it came in. I love it so much I am going to buy 2 more - one for a friend and one for me! I am a very visual person and the pictures in here are awesome. I love that they aren't photos, but rather hand-drawn-looking pics done in a watercolor way. I love the recipes that are full page visuals. There is lots of humor throughout. Make no mistake though, this is a cooking book, NOT a cookbook. It is teaching methods and how-to techniques. Yes, there is a section in the back third of the book with recipes to apply all you have learned. I love everything about this book. Can't wait to really dive into my copy. I highly recommend it.
Note: Like many people, I rely heavily on Amazon reviews before purchasing anything, online or brick-and-mortar. Because of this, I am very honest when reviewing products. If I love something, you'll be the first to know. And if I hate it, I'll tell you that too. I try to be thorough to help people make informed decisions before buying new products. If you've found my review helpful, please click Helpful below. Thanks! :-)
Note: Like many people, I rely heavily on Amazon reviews before purchasing anything, online or brick-and-mortar. Because of this, I am very honest when reviewing products. If I love something, you'll be the first to know. And if I hate it, I'll tell you that too. I try to be thorough to help people make informed decisions before buying new products. If you've found my review helpful, please click Helpful below. Thanks! :-)
2,585 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 2018Verified Purchase
This book is FANTASTIC. The best cookbook I have ever bought - and I've bought a few.........
Samin has a really accessible style of writing and you can't help but like her as a person. I have enjoyed the stories she tells about her experiences and how she came up with this simple matrix for wonderful tasting food.
And it certainly has revolutionised my cooking. What's more, it's a great diet book. "Hold on a minute", I hear you cry. Let me explain. If you use this book, you might just find yourself enjoying your food so much that you'll eat less. The more satisfaction you can get from one mouthful of food, the less you'll need to eat. This is my own theory and it is working for me. Samin has improved the satisfaction I get from eating and I've lost nearly 2 kilos in a month. It's true.
But don't buy it to lose weight, buy it to rediscover enjoyment in the food you cook and eat. It's a terrific book. I would happily pay twice the price for it.
Samin has a really accessible style of writing and you can't help but like her as a person. I have enjoyed the stories she tells about her experiences and how she came up with this simple matrix for wonderful tasting food.
And it certainly has revolutionised my cooking. What's more, it's a great diet book. "Hold on a minute", I hear you cry. Let me explain. If you use this book, you might just find yourself enjoying your food so much that you'll eat less. The more satisfaction you can get from one mouthful of food, the less you'll need to eat. This is my own theory and it is working for me. Samin has improved the satisfaction I get from eating and I've lost nearly 2 kilos in a month. It's true.
But don't buy it to lose weight, buy it to rediscover enjoyment in the food you cook and eat. It's a terrific book. I would happily pay twice the price for it.
75 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 2018Verified Purchase
The information in this book is excellent. Well written, pleasantly readable, packed with information .... BUT
I bought it on Kindle. It has loads of diagrams which I suspect are really useful in a full sized book, but just can't be read in Kindle. If you want to understand your cooking, get this book in paper format.
I bought it on Kindle. It has loads of diagrams which I suspect are really useful in a full sized book, but just can't be read in Kindle. If you want to understand your cooking, get this book in paper format.
45 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 2018Verified Purchase
I had great hopes for this book and generally love cooking and recipe books but this one leaves me cold.
It does go into a lot of fairly tedious and obvious detail about the basics of using salt and which fats to use and which flavourings etc - all info that would be obvious from general knowledge or from just reading the recipe. Some recipes look interesting though and I will try them . It feels very geared to the US market too .not for me.
It does go into a lot of fairly tedious and obvious detail about the basics of using salt and which fats to use and which flavourings etc - all info that would be obvious from general knowledge or from just reading the recipe. Some recipes look interesting though and I will try them . It feels very geared to the US market too .not for me.
44 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 2018Verified Purchase
Disclaimer: I have not read the entire book yet, updates to follow ASAP.
This is an amazing concept for a "cookbook", and I absolutely love the setup and flow of the text. It keeps me engaged by presenting information concisely, but manages not to be dry or overwhelming.
I was so sad to find a pretty glaring scientific error at the very beginning of the book in the section entitled How Salt Works (subsection Cooking Foods in Salted Water, pg 35-37). I have a lot of sympathy for typos and grammatical errors as they don't typically effect my comprehension of the subject matter, but this was a more serious problem with the science being presented. Specifically, Ms. Nosrat has conflated salt (NaCl) with all minerals, and presents the idea that salting cooking water enough will prevent osmosis of nutrients and minerals from inside whatever is being cooked into the water. Le Chatelier's principle dictates that osmosis over a permeable barrier (like the skin/flesh of a green bean) occurs when there is an imbalance of a particular mineral or compound, ergo, the only thing adding NaCl potentially prevents is leeching NaCl, Na, and Cl. Other minerals and nutrients will freely pass out of your food and into the water as easily as they do in unsalted cooking water. Steaming and other cooking methods might mitigate this issue as exposure to water is limited, however, I expect these processes might yield similar results if food is cooked to the same extent. The way we account for this nutrient loss, in reality, is by eating more of a given cooked food than we would its raw counterpart, which is what cooking allows us to do by physically breaking foods down!
I hope this is the only error of it's kind because it is quite confusing and misleading, but I'm not at all confident that I could discern a similar future error. I gave the book 3 stars simply because of my skepticism of the underlying science and the authors understanding. I guess we just have to take it with a grain of salt. ;)
This is an amazing concept for a "cookbook", and I absolutely love the setup and flow of the text. It keeps me engaged by presenting information concisely, but manages not to be dry or overwhelming.
I was so sad to find a pretty glaring scientific error at the very beginning of the book in the section entitled How Salt Works (subsection Cooking Foods in Salted Water, pg 35-37). I have a lot of sympathy for typos and grammatical errors as they don't typically effect my comprehension of the subject matter, but this was a more serious problem with the science being presented. Specifically, Ms. Nosrat has conflated salt (NaCl) with all minerals, and presents the idea that salting cooking water enough will prevent osmosis of nutrients and minerals from inside whatever is being cooked into the water. Le Chatelier's principle dictates that osmosis over a permeable barrier (like the skin/flesh of a green bean) occurs when there is an imbalance of a particular mineral or compound, ergo, the only thing adding NaCl potentially prevents is leeching NaCl, Na, and Cl. Other minerals and nutrients will freely pass out of your food and into the water as easily as they do in unsalted cooking water. Steaming and other cooking methods might mitigate this issue as exposure to water is limited, however, I expect these processes might yield similar results if food is cooked to the same extent. The way we account for this nutrient loss, in reality, is by eating more of a given cooked food than we would its raw counterpart, which is what cooking allows us to do by physically breaking foods down!
I hope this is the only error of it's kind because it is quite confusing and misleading, but I'm not at all confident that I could discern a similar future error. I gave the book 3 stars simply because of my skepticism of the underlying science and the authors understanding. I guess we just have to take it with a grain of salt. ;)
622 people found this helpful
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