Samin Nosrat introduces 'Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking''

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
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 simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs 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 variations will teach you how.
canongate.co.u...

[@leftydiablo]

I absolutely love this Woman!!! She is so amazing, brilliant, beautiful and down to earth.

[@bigdhav]

Genuinely one of the very best cook books and book on food in general! A must have one anyone's shelf! Guaranteed you will learn something new! Congrats.

[@carmalitajitendran9096]

Thank you!

[@g.rishikguggilla1238]

I am hearing that book by her