Close cookie details

This site uses cookies. Learn more about cookies.

OverDrive would like to use cookies to store information on your computer to improve your user experience at our Website. One of the cookies we use is critical for certain aspects of the site to operate and has already been set. You may delete and block all cookies from this site, but this could affect certain features or services of the site. To find out more about the cookies we use and how to delete them, click here to see our Privacy Policy.

If you do not wish to continue, please click here to exit this site.

Hide notification

  Main Nav
Salt, Fat, Acid, Heat
Cover of Salt, Fat, Acid, Heat
Salt, Fat, Acid, Heat
Mastering the Elements of Good Cooking
Borrow Borrow
*More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *

Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared "America's next great cooking teacher" by Alice Waters.

Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton!
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. 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. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and 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 Samin's 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.

Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you'll ever need.

With a foreword by Michael Pollan.

*Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*
*More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *

Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared "America's next great cooking teacher" by Alice Waters.

Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton!
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. 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. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and 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 Samin's 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.

Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you'll ever need.

With a foreword by Michael Pollan.

*Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*
Available formats-
  • OverDrive Read
  • EPUB eBook
Languages:-
Copies-
  • Available:
    1
  • Library copies:
    1
Levels-
  • ATOS:
  • Lexile:
  • Interest Level:
  • Text Difficulty:

Recommended for you

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.
Reviews-
  • Publisher's Weekly

    Starred review from February 20, 2017
    In this excellent, accessible cookbook, Nosrat leads readers through the cooking process. She didn’t set out to become a chef, but was so moved by her first meal at Chez Panisse that she wrote Chef Alice Waters a letter asking to bus tables. Amazingly, she got the gig, and she jumped into the deep end of the culinary spectrum, soaking up as much knowledge as she could. In even, measured tones, she explains how salt—even the shape of the crystals—can affect a dish’s overall flavor as well as specific proteins, how fat results in a food’s crispness, how heat influences flavor via caramelization, and, perhaps most importantly, how to balance all these elements when composing a dish or a meal. Basic techniques and recipes, such as Vietnamese cucumber salad and pasta al ragu, prove her points. Over the course of the book, readers will learn how to make the perfect Caesar salad, break down a chicken, boil an egg to the desired doneness, and put those skills to use in creating many other dishes. MacNaughton’s whimsical illustrations, charts, and graphs add to the experience. This exceptional debut is sure to inspire greater confidence in readers and enable them to create better meals on their own.

  • Library Journal

    Starred review from February 15, 2017

    Working in the trenches of Chez Panisse's gourmet kitchen, Nosrat discovered the secret behind great cooking--not memorizing recipes, but knowing the balance among four key elements: salt, fat, acid, and heat. Nosrat invites readers to learn what it takes to master these components and take their cooking from good to great. This basic principle underscores the concepts and recipes presented throughout this book, and serves as the backbone for Nosrat's theory of cooking. Divided into two parts, the first half details each of the four essential ingredients and how to use them to their full potential. The second part includes a chapter on "Kitchen Basics" (a useful primer on tools and ingredients), followed by a variety of recipes to put Nosrat's theory in to practice. Alongside Nosrat's instructions, MacNaughton's illustrations add a touch of whimsy to the text, highlighting the techniques and skills presented in a clever manner. This is a visual story (with a heavy nod to food science) as much as a guide to healthy cooking. VERDICT A fun, educational addition to all collections. The recipes are varied, and the concepts approachable.--Gricel Dominguez, Florida International Univ. Lib.

    Copyright 2017 Library Journal, LLC Used with permission.

  • Booklist

    Starred review from March 15, 2017
    As Nosrat understands, the elements of good cooking couldn't be simpler. Success in the kitchen depends on just four elements: salt, fat, acid, and heat. Any dish that doesn't provide a punch of hearty flavor may be improved by adding good saltnot just any salt, but a particular salt appropriate to the task. Pasta needs kosher salt in the cooking water, but steamed vegetables profit from a sprinkling of flaky salt. Fat, be it extra-virgin olive oil or fresh butter, adds satisfying mouthfeel. Acids alter foods' textures and brighten flavors. Applying heat correctly makes all the difference. High heat sears a steak, but gentle heat yields the tenderest scrambled eggs. Trained at famed Chez Panisse, Nosrat lays out the science of cooking, but only insofar as it enhances flavors and creates gastronomic art. Culinary students and serious home cooks can discover from both text and drawings how to succeed through fundamentals of their craft.(Reprinted with permission of Booklist, copyright 2017, American Library Association.)

Title Information+
  • Publisher
    Simon & Schuster
  • OverDrive Read
    Release date:
  • EPUB eBook
    Release date:
Digital Rights Information+
  • Copyright Protection (DRM) required by the Publisher may be applied to this title to limit or prohibit printing or copying. File sharing or redistribution is prohibited. Your rights to access this material expire at the end of the lending period. Please see Important Notice about Copyrighted Materials for terms applicable to this content.

Status bar:

You've reached your checkout limit.

Visit your Checkouts page to manage your titles.

Close

You already have this title checked out.

Want to go to your Checkouts?

Close

Recommendation Limit Reached.

You've reached the maximum number of titles you can recommend at this time. You can recommend up to 99 titles every 1 day(s).

Close

Sign in to recommend this title.

Recommend your library consider adding this title to the Digital Collection.

Close

Enhanced Details

Close
Close

Limited availability

Availability can change throughout the month based on the library's budget.

is available for days.

Once playback starts, you have hours to view the title.

Close

Permissions

Close

The OverDrive Read format of this eBook has professional narration that plays while you read in your browser. Learn more here.

Close

Holds

Total holds:


Close

Restricted

Some format options have been disabled. You may see additional download options outside of this network.

Close

MP3 audiobooks are only supported on macOS 10.6 (Snow Leopard) through 10.14 (Mojave). Learn more about MP3 audiobook support on Macs.

Close

Please update to the latest version of the OverDrive app to stream videos.

Close

Device Compatibility Notice

The OverDrive app is required for this format on your current device.

Close

Bahrain, Egypt, Hong Kong, Iraq, Israel, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Palestine, Qatar, Saudi Arabia, the Sudan, the Syrian Arab Republic, Tunisia, Turkey, the United Arab Emirates, and Yemen

Close

You've reached your library's checkout limit for digital titles.

To make room for more checkouts, you may be able to return titles from your Checkouts page.

Close

Excessive Checkout Limit Reached.

There have been too many titles checked out and returned by your account within a short period of time.

Try again in several days. If you are still not able to check out titles after 7 days, please contact Support.

Close

You have already checked out this title. To access it, return to your Checkouts page.

Close

This title is not available for your card type. If you think this is an error contact support.

Close

An unexpected error has occurred.

If this problem persists, please contact support.

Close

Close

NOTE: Barnes and Noble® may change this list of devices at any time.

Close
Buy it now
and help our library WIN!
Salt, Fat, Acid, Heat
Salt, Fat, Acid, Heat
Mastering the Elements of Good Cooking
Samin Nosrat
Choose a retail partner below to buy this title for yourself.
A portion of this purchase goes to support your library.
Close
Close

There are no copies of this issue left to borrow. Please try to borrow this title again when a new issue is released.

Close
Barnes & Noble Sign In |   Sign In

You will be prompted to sign into your library account on the next page.

If this is your first time selecting “Send to NOOK,” you will then be taken to a Barnes & Noble page to sign into (or create) your NOOK account. You should only have to sign into your NOOK account once to link it to your library account. After this one-time step, periodicals will be automatically sent to your NOOK account when you select "Send to NOOK."

The first time you select “Send to NOOK,” you will be taken to a Barnes & Noble page to sign into (or create) your NOOK account. You should only have to sign into your NOOK account once to link it to your library account. After this one-time step, periodicals will be automatically sent to your NOOK account when you select "Send to NOOK."

You can read periodicals on any NOOK tablet or in the free NOOK reading app for iOS, Android or Windows 8.

Accept to ContinueCancel