{"product_id":"salt-fat-acid-heat-mastering-the-elements-of-good-cooking","title":"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003eSamin Nosrat is a writer, teacher, and chef. Called \"a go-to resource for matching the correct techniques with the best ingredients\" by \u003ci\u003eThe New York\u003c\/i\u003e \u003ci\u003eTimes\u003c\/i\u003e, and \"the next Julia Child\" by NPR's \u003ci\u003eAll Things Considered\u003c\/i\u003e, 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. \u003ci\u003eSalt, Fat, Acid, Heat \u003c\/i\u003eis her first book.\u003c\/p\u003e\nWendy MacNaughton is a \u003ci\u003eNew York Times\u003c\/i\u003e bestselling illustrator and graphic journalist whose books include \u003ci\u003eMeanwhile in San Francisco\u003c\/i\u003e (Chronicle), \u003ci\u003ePen \u0026amp; Ink\u003c\/i\u003e (Bloomsbury). \u003ci\u003eThe Gutsy Girl\u003c\/i\u003e (Bloomsbury), and \u003ci\u003eThe Essential Scratch and Sniff Guide to Becoming a Wine Expert\u003c\/i\u003e (Houghton Mifflin Harcourt). Her work appears in publications like \u003ci\u003eThe New York Times, Lucky Peach\u003c\/i\u003e, \u003ci\u003eBon Appétit, AFAR Magazine\u003c\/i\u003e, and elsewhere. She is the back page columnist for \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eCalifornia Sunday Magazine\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"With 100 tempting recipes and vibrant illustrations by Wendy MacNaughton, this textbook offers insight, encouragement, and a new path to culinary mastery.\"-- \"Real Simple\"\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\" \u003ci\u003eSalt, Fat, Acid, Hea\u003c\/i\u003et is a refreshing break from [the] contemporary formula. Instantly recognizable as a reference book, Samin Nosrat's definitive technique-driven tome defies convention. This is partly because Nosrat's method of teaching via the book's four main pillars (salt, fat, acid, and heat) is a rarity...But what makes Nosrat's method so effective was her insistence that the book be illustrated.-- \"Saveur.com\"\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"All you need to master the kitchen are the four elements laid out in this Joyfully illustrated book's title. Nosrat, who's been called 'America's next great cooking teacher' by Alice Waters and taught Michael Pollan how to cook, is a more than trustworthy instructor.\"-- \"Tasting Table\"\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"If there's one cookbook that will make dad want to march into the kitchen and start cooking you amazing meals, it's this one.\"-- \"Wired.com\"\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"NPR once called Nosrat 'the next Julia Child.' Based on her first cookbook, we can see why. The Chez Panisse alum uses a simple philosophy: balancing salt, fat, acid and heat (temperature, not spice) to create a perfect finished product. But recipes aside, the illustrations alone are worth the price.\"-- \"PureWow\"\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"If you're only going to buy one cookbook this year, let it be this so-much-more-than-a-recipe-book by Chez Panisse alum Samin Nosrat and illustrated by Wendy MacNaughton, guaranteed to turn even the most culinarily inept among us into kitchen proficient.\" \u003cbr\u003e-- \"Elle.com\"\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"Just reading \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e will make you a better cook, adept at seasoning, balancing, understanding what it really is you're doing and why... Make room on the bedside table--and the countertop.\"-- \"Bon Appetit\"\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"A cookbook that will make you a better cook...with helpful, charming illustrations from artist Wendy MacNaughton.\"-- \"Boston Globe\"\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"An exhaustively researched treatise on the four pillars of successful cooking.\"-- \"New York Times Book Review\"\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003e\"\u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e will make you a better cook\" (\u003ci\u003eBon Apetit\u003c\/i\u003e). \u003c\/b\u003e \u003cb\u003eMillions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called \"the next Julia Child.\"\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eTransform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements--from the woman declared \"America's next great cooking teacher\" by Alice Waters.\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eFeaturing more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial \u003ci\u003eNew York Times\u003c\/i\u003e bestseller! Inspiration for the popular Netflix series!\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\nIn the tradition of \u003ci\u003eThe Joy of Cooking\u003c\/i\u003e and \u003ci\u003eHow to Cook Everything\u003c\/i\u003e comes \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements-- \u003cb\u003eSalt\u003c\/b\u003e, which enhances flavor; \u003cb\u003eFat\u003c\/b\u003e, which delivers flavor and generates texture; \u003cb\u003eAcid\u003c\/b\u003e, which balances flavor; and \u003cb\u003eHeat\u003c\/b\u003e, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.\n\u003cp\u003e \u003c\/p\u003e\nEchoing Samin's own journey from culinary novice to award-winning chef, \u003ci\u003eSalt, Fat Acid, Heat\u003c\/i\u003e immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.\n\u003cp\u003e \u003c\/p\u003e\nDestined to be a classic, \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e just might be the last cookbook you'll ever need.\n\u003cp\u003e \u003c\/p\u003e\nWith a foreword by Michael Pollan.\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003e*Named one of the Best Books of the Year by: NPR, \u003ci\u003eBuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, \u003c\/i\u003eElle.com, \u003ci\u003e Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly\u003c\/i\u003e, and more!*\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/15\/2017 pg. 108 (EAN 9781476753836, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/06\/2017 pg. 64 (EAN 9781476753836, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/20\/2017 (EAN 9781476753836, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 03\/15\/2017 pg. 11 (EAN 9781476753836, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781476753836, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eNosrat, Samin\u003cbr\u003eSamin Nosrat is a writer, teacher, and chef. Called \"a go-to resource for matching the correct techniques with the best ingredients\" by \u003ci\u003eThe New York\u003c\/i\u003e \u003ci\u003eTimes\u003c\/i\u003e, and \"the next Julia Child\" by NPR's \u003ci\u003eAll Things Considered\u003c\/i\u003e, 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. \u003ci\u003eSalt, Fat, Acid, Heat \u003c\/i\u003eis her first book.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMacnaughton, Wendy\u003cbr\u003eWendy MacNaughton is a \u003ci\u003eNew York Times\u003c\/i\u003e bestselling illustrator and graphic journalist whose books include \u003ci\u003eMeanwhile in San Francisco\u003c\/i\u003e (Chronicle), \u003ci\u003ePen \u0026amp; Ink\u003c\/i\u003e (Bloomsbury). \u003ci\u003eThe Gutsy Girl\u003c\/i\u003e (Bloomsbury), and \u003ci\u003eThe Essential Scratch and Sniff Guide to Becoming a Wine Expert\u003c\/i\u003e (Houghton Mifflin Harcourt). Her work appears in publications like \u003ci\u003eThe New York Times, Lucky Peach\u003c\/i\u003e, \u003ci\u003eBon Appétit, AFAR Magazine\u003c\/i\u003e, and elsewhere. She is the back page columnist for \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eCalifornia Sunday Magazine\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Nosrat, Samin\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Simon \u0026amp; Schuster\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e April 25, 2017\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|General|Cooking|Specific Ingredients|General|Cooking|Regional \u0026amp; Cultural|General|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781476753836\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BV38Q2NVISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781476753836\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":51085900939542,"sku":"SP-9781476753836","price":26.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781476753836_1753761266056.png?v=1774948866","url":"https:\/\/lusper.myshopify.com\/products\/salt-fat-acid-heat-mastering-the-elements-of-good-cooking","provider":"Lusperbooks","version":"1.0","type":"link"}