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

4.6 out of 5 stars 70 customer reviews

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Frequently bought together

  • Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking: The Four Elements of Good Cooking
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  • Lateral Cooking: Foreword by Yotam Ottolenghi
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  • The Flavour Thesaurus
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Product details

  • Hardcover: 480 pages
  • Publisher: Canongate Books; Main edition (29 Aug. 2017)
  • Language: English
  • ISBN-10: 9781782112303
  • ISBN-13: 978-1782112303
  • ASIN: 1782112308
  • Product Dimensions: 19.5 x 4 x 24 cm
  • Average Customer Review: 4.6 out of 5 stars 70 customer reviews
  • Amazon Bestsellers Rank: 124 in Books (See Top 100 in Books)
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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)

"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)

"Samin delves into the science of cooking in an easily digestible way and suddenly makes sense of the instructions you've been blindly following in the kitchen your entire life . . . Just about everything you could want to know about cooking is in this book" (Cate in the Kitchen)

Book Description

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

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70 customer reviews

4.6 out of 5 stars

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