P r a i s e f o r S A L T F A T A C I D H E A T
“This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity , and joy . Samin is one of the great teachers I know , and wins people over to cooking with real food—or ganic, seasonal, and alive—with her irrepressible enthusiasm and curiosity .”
— Alice W aters , New Y ork T imes bestselling author of The Art of Simple
Food
“Everyone was impressed when Michael Pollan managed to summarize the huge and complex subject of what we should be eating in just seven words: ‘Eat food, not too much, mostly plants.’ Samin Nosrat has managed to summarize the huge and complex subject of how we should be cooking in just four words: ‘salt, fat, acid, heat.’ Everyone will be hugely impressed.”
— Y otam Ottolenghi , New Y ork T imes bestselling author of Jerusalem
“ Salt, Fat, Acid, Heat is a must for anyone wanting to be a better cook. Samin Nosrat, along with W endy MacNaughton’ s fun illustrations, teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favor and buy this book. I promise you won’ t regret it.”
— April Bloomfield , James Beard A ward–winning chef and author of A
Girl and Her Pig
“Like the amazing meals that come out of Samin Nosrat’ s kitchen, Salt, Fat, Acid, Heat is the perfect mixture of highest-quality ingredients: beautiful storytelling, clear science, an infectious love of food, and W endy MacNaughton’ s powerful art. Nosrat’ s prose combined with MacNaughton’ s beautiful illustrations are a perfect guide to employing the science of cooking for maximum deliciousness.”
