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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking: The Four Elements of Good Cooking Hardcover – 29 Aug. 2017

4.7 out of 5 stars 4,391 ratings

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  • Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking: The Four Elements of Good Cooking
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Product description

Review

"Quite simply an essential book ... a masterpiece" (NIGELLA LAWSON)

"I have become slightly obsessed ... revolutionary in its simplicity" (YOTAM OTTOLENGHI)

"This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy" (ALICE WATERS)

"An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out" (New York Times)

"Funny and beautifully illustrated, this book will change the way you cook" (BBC Good Food)

"A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it" (APRIL BLOOMFIELD)

"The book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful" (Daily Mail)

"The lush, four-episode Netflix series inspired by this book might be the trebuchet that launched Samin Nosrat to household-name status, but it's her book that we'll still be reaching for decades from now . . . After applying Nosrat's lessons . . . I feel like I've levelled up from journeyman to master" (New Yorker)

"In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title" (The Week)

"Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements" (Times Literary Supplement)

Book Description

A beautifully illustrated New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever.

From the Publisher


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Customer reviews

4.7 out of 5 stars
4.7 out of 5
4,391 customer ratings
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Reviewed in the United Kingdom on 5 June 2018
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Reviewed in the United Kingdom on 22 November 2018
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Reviewed in the United Kingdom on 21 November 2018
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Reviewed in the United Kingdom on 15 July 2019
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Reviewed in the United Kingdom on 11 November 2018
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Reviewed in the United Kingdom on 15 May 2018
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Reviewed in the United Kingdom on 4 January 2018
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Top international reviews

Lisa Loo
5.0 out of 5 stars Awesome cooking book, lots of humor and visuals.
Reviewed in the United States on 12 December 2017
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2,161 people found this helpful
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Hassan
3.0 out of 5 stars Theoretically exceptional, but scientifically lacking
Reviewed in the United States on 24 November 2018
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451 people found this helpful
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Martina
3.0 out of 5 stars Mistakes...
Reviewed in Italy on 19 October 2018
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31 people found this helpful
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erika serow
2.0 out of 5 stars Want to love it but ...
Reviewed in the United States on 12 September 2017
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T. Wallace
1.0 out of 5 stars Disappointing Workmanship (UK Edition)
Reviewed in Germany on 25 June 2019
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11 people found this helpful
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Dan Pysh
4.0 out of 5 stars I highly recommend this book to friends
Reviewed in Canada on 20 September 2017
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19 people found this helpful
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Thomas
5.0 out of 5 stars Bestes Kochbuch, ever !!!! Kaufempfehlung !!!!
Reviewed in Germany on 12 February 2018
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13 people found this helpful
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A. J. Thomas
5.0 out of 5 stars Great for advanced cooks as well as novices
Reviewed in Canada on 26 November 2018
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11 people found this helpful
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NWD
5.0 out of 5 stars Best cookbook I've ever read.
Reviewed in Canada on 7 August 2019
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4 people found this helpful
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Mechi
5.0 out of 5 stars Excelente libro de referencia
Reviewed in Mexico on 8 June 2017
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8 people found this helpful
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Marian Cb
3.0 out of 5 stars Good resource
Reviewed in Canada on 1 August 2017
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9 people found this helpful
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Sonja Corterier
5.0 out of 5 stars GREAT! (but also one of the few books where the "kindle" might be sufficicent)
Reviewed in Germany on 3 December 2018
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Amazon Customer
4.0 out of 5 stars A cookbook for the serious cook
Reviewed in Canada on 1 October 2019
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Snapdragon
5.0 out of 5 stars A revelation
Reviewed in Australia on 18 May 2018
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Daniel Z.
5.0 out of 5 stars Phenomenal book. If you want to understand cooking, get it!
Reviewed in Canada on 2 November 2019
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