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


Genre: Language: Book Author: Published Year:
Total Pages: 480

Book Description:

Samin Nosrat is an American TV host, Chef, and Food Writer. She wrote many books, including James Beard, is award-winning New York Times Bestselling cookbook Salt Fat Acid Heat, and hosts a Netflix Docuseries of the same name. She remained a columnist for The New York Times Magazine till February 2021. 

Nosrat was born in San Diego, California, on November 7, 1979. She and her parents attained American citizenship in 1976 after emigrating from Iran. Due to state persecution, like her father, they had left that country. She was reared in University City, San Diego, and graduated from La Jolla High School. She grew up eating mainly Persian cuisine, and she didn’t understand how to cook until she was an adult. 

Cooking with just four ingredients is a revolutionary philosophy developed by Samin Nosrat, a cook and prize-winning food writer. She wrote the book Salt, Fat, Acid, and Heat by following this four ingredients strategy. Samin Nosrat has influenced everyone from professional chefs to middle school students to Michael Pollan by using her approach.

The title of the book depicts four elements, and each has its meanings. Salt is to enhance the flavor, Fat is meant to generate texture, Acid is used to balance the taste, and heat is used for determining the surface of the food. Moreover, if you follow these ingredients in your cooking, your cooked food will be delicious. 


This recipe book bridges the gap between home and professional kitchens, embodying Samin’s journey from culinary novice to award-winning Chef. Furthermore, Samin demystifies the four elements of good cooking for everyone with the help of a charming narrative, illustrated walkthroughs, and an approachable approach to kitchen science. 

If you want to make your meals delicious and tasty, you should follow the instructions from this book. You can download the cookbook from the link given here. However, you can continue reading it online. 

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