Salt, Fat, Acid, Heat
- 480
- Pages
- about 9 h
- Reading time
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Our view
“Salt, Fat, Acid, Heat” is closer to a cooking course than a cookbook: its first half explains, in an approachable way, why good food tastes good. Four principles are meant to let a cook trust instinct with whatever is in the kitchen, and drawings replace the usual photographs so that no dish arrives with an image of perfection to match. It has something to teach an experienced cook as well.
The view of the BookRank editors, written from readers’ ratings and comments. It does not affect the score or the book’s place in a ranking.
About the book
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.
Where the score comes from
The sources average 9.0 across 225 ratings — not yet many, so the reader vote carries 60% of the weight and the rest pulls toward the Rankings average of 7.8. That is how 8.5 comes out.
| Source | Average | Ratings | Weight |
|---|---|---|---|
| Open Library | 8.7 | 17 | 8% |
| Hardcover | 9.0 | 208 | 92% |
In this book
Themes this book shares with others — each leads to the best books on it.
