Salt, Fat, Acid, Heat

by Samin Nosrat

A cookbook built around four basic elements of cooking, so you learn why food tastes good, not just a list of steps.

Good for

Cooks who want to understand the why behind recipes
Anyone who wants to season food more confidently

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About this book

Instead of starting with recipes, this book explains how salt, fat, acid and heat shape flavor and texture, with friendly illustrations throughout. The recipes in the second half put those lessons to work.

It suits cooks who want to improvise more confidently, adjust a dish as they go and rely less on exact recipes.