Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Samin Nosrat, Wendy MacNaughton & Michael Pollan
Hardback
RRP £30.00 Our price £25.80 You save £4.20 (14%)
A beautifully illustrated and visionary New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever
In stock
SKU
9781782112303
£25.80
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking is available to buy in increments of 1

Book description
Soon to be a Netflix series in October 2018

WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018


Sunday Times Food Book of the Year and 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.

Product details
More Information
ISBN 9781782112303
Publisher Canongate Books Ltd
Format Hardback
Pages 480
Publication date 29 May 2017

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