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

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her *** but revolutionary method, she has taught masterclasses to give both professionals and ***s the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variati*** will teach you how.

Foreword

Introduction

How to Use This Book

PART 1 The Four Elements of Good Cooking

SALT

FAT

ACID

HEAT

What to Cook

PART 2 Recipes and Recommendati***

Kitchen Basics

Recipes

Salads

Dressings

Vegetables

Stock and Soups

Beans, Grains, and Pasta

Eggs

Fish

Thirteen Ways of Looking at a Chicken

Meat

Sauces

Butter-and-Flour Doughs

Sweets

Cooking Less***

Suggested Menus

Tips for Further Reading

Acknowledgements

Bibliography

Index

Notes

About the Author & the Illustrator

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 C***idered, 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.

Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). He***ork appears in publicati*** like The New York Times, Lucky Peach, Bon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.

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书籍介绍

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

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her *** but revolutionary method, she has taught masterclasses to give both professionals and ***s the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variati*** will teach you how.