Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

Book - 2017
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Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal.-- adapted from introduction.
Publisher: New York : Simon & Schuster, 2017
Characteristics: 469 pages : illustrations (chiefly color) ; 24 cm
Edition: First Simon & Schuster hardcover edition
Copyright Date: ©2017
ISBN: 9781476753836 (hardcover : alk. paper)
Call Number: 641.5 NOSRAT


From Library Staff

List - Grill Masters
JeffcoBooks Jun 01, 2020

Technically this isn’t a grilling book, but its useful, accessible and fascinating culinary information will transform any meal you cook. This is a must-have reference for all types of cooking, including barbecue and grilling.

List - Cooking With the Best
JeffcoBooks May 15, 2018

Winner. Category: General. Here are the four elements you need to master for good cooking: Salt, Fat, Acid, Heat. A truly general cookbook that recalls "Joy of Cooking" and "How to Cook Everything."

From the critics

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Nov 02, 2020

This is not just a regular cookbook. Is more a behind the scenes of cooking. Learning about controlling heat , how to season properly and the right method of cooking for each vegetables etc.
Ps; after some time her voodoo started working on me . I started selecting ingredients based on their use and experimenting. I highly recommend this cookbook.

Sep 15, 2020

I love these recipes! Also loved the show. Be sure to check it out too!

Jun 14, 2020

Phenomenal read. If you have ever wondered about the "Why" behind cooking, this book reveals the chemistry. Nosrat's extensive knowledge and delightful writing complement the illustrations by McNaughton beautifully.

Oct 30, 2019

I had to buy this book, and have done so for others as well. It is such an amazing resource! Love the research and approach to these 4 main concepts. This is a multi level cookbook with something for everyone.

Sep 07, 2019

If you want to walk into a market and see meals instead of ingredients this is the book for you. I spent less then 2 hours with this book and knew it was a book I wanted in my library. I'm returning the library's copy so someone else can enjoy it. I'm buying my own. The combination of experience and writing ability is maybe once in a lifetime.

Aug 26, 2019

This book is genius.

Jun 12, 2019

I am not going to lie, I definitely checked this out because of Samin's Netflix series titled just like her cookbook. The series is the prelude to her cookbook, we meet the illustrator of whom makes those amazing illustrations in her cookbook with so much detail. Samin has the vibe of a millennial but is actually a GenXer. I really enjoy her openness and teacher-like persona. Learning how to cook is intriguing and appealing with Samin. I recommend both the book and the Netflix series. I also find her Persian background to be very intriguing as well as her linguistic skills.

Apr 06, 2019

This is a cookbook that teaches you about cooking in an easy and unique way. With the current long waitlist and me not wanting to return it, I may have to purchase it!

Dec 03, 2018

This book is aimed at a cook with some, but not extensive experience who wants to take his/her dishes to another level and explore beyond executing recipes. The first half is a must-read about how to use fat, salt, acid, and heat to enhance the flavours of a meal. It refers to recipes in the second half, many of which provide multiple options to showcase the techniques learned in the first half. The book complements Netflix’s series of the same name, which has author Samin lead the viewer through four episodes each of which is based in a single country: fat (Italy), salt (Japan), acid (Mexico), and heat (the U.S. and Samin’s kitchen). There’s much to learn in the first half and the recipes look good, so I will be buying this book to have a permanent reference.

Oct 03, 2018

A beautiful book for anyone that wants to LEARN to cook and not copy a recipe - although there are many WONDERFUL recipes included.

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Sep 15, 2020

Page 17 - "Cooking is about the joy of living"


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