Mischief
Salt Fat Acid Heat: Mastering the Elements of Good Cooking (hardcover)
Regular price
$37.50
Learn to cook delicious meals with any ingredient anywhere and anytime, even without a recipe! This is staple cookbook in all kitchens.
"In the Bay Area, writer and chef Samin Nosrat has cult followings both for her pop-up dinners at Tartine Bakery in San Francisco and her cooking classes, which friends swear have changed their time in the kitchen...This is a new kind of book. Lots of words to live by before you get to her kitchen basics and, finally, recipes more than halfway through. Wendy MacNaughtonâs delightful illustrations capture Nosratâs infectious joy for the subject. Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is youâre doing and why." â BonAppetit.com
"The cookbook, with its instructive recipes and playful illustrations by Wendy McNaughton, is an enjoyable and approachable culinary master class." â San Francisco Chronicle
Samin Nosrat is a writer, teacher, and chef. Called âa go-to resource for matching the correct techniques with the best ingredientsâ by The New York Times, and âthe next Julia Childâ by NPRâs All Things Considered, sheâs 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.
"In the Bay Area, writer and chef Samin Nosrat has cult followings both for her pop-up dinners at Tartine Bakery in San Francisco and her cooking classes, which friends swear have changed their time in the kitchen...This is a new kind of book. Lots of words to live by before you get to her kitchen basics and, finally, recipes more than halfway through. Wendy MacNaughtonâs delightful illustrations capture Nosratâs infectious joy for the subject. Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is youâre doing and why." â BonAppetit.com
"The cookbook, with its instructive recipes and playful illustrations by Wendy McNaughton, is an enjoyable and approachable culinary master class." â San Francisco Chronicle
Samin Nosrat is a writer, teacher, and chef. Called âa go-to resource for matching the correct techniques with the best ingredientsâ by The New York Times, and âthe next Julia Childâ by NPRâs All Things Considered, sheâs 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.