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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

by Michael Pollan, Wendy MacNaughton, Samin Nosrat
Compare to estimated retail price: RM190.00 MYR  

The item you've got your eye on is secondhand. You probably already know that, but just in case!

The estimated retail price shown next to any listed item represents the first-hand prices we've seen elsewhere, or the estimated original retail price of a comparable item of the same quality, construction and material offered elsewhere in new condition.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Decoding deliciousness through four elemental keys.

If you consider cooking a mix of art and science, "Salt, Fat, Acid, Heat" is your new bible. Samin Nosrat breaks down the complexities of flavor and texture into four straightforward components. It's a revolutionary method that simplifies cooking without compromising on the taste adventure. It's not just a collection of recipes; it's an educational odyssey transforming the inexperienced into confident home chefs. This book will change the way you think about the food you make and eat.

  • Goodreads Choice Award Nominee for Food & Cookbooks (2017)
Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

by Michael Pollan, Wendy MacNaughton, Samin Nosrat
Compare to estimated retail price: RM190.00 MYR  

The item you've got your eye on is secondhand. You probably already know that, but just in case!

The estimated retail price shown next to any listed item represents the first-hand prices we've seen elsewhere, or the estimated original retail price of a comparable item of the same quality, construction and material offered elsewhere in new condition.

Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

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ISBN: 9781476753836
Authors: Michael Pollan, Wendy MacNaughton, Samin Nosrat
Publisher: Simon and Schuster
Date of Publication: 2017-04-25
Format: Hardcover
Related Collections: Science, Food & Drink
Related Topics: Health, Cooking, Food, Culinary, Food and Drink
Goodreads rating: 4.4
(rated by 84457 readers)

Description

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. 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—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat 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. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat, Acid, Heat 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
 

Decoding deliciousness through four elemental keys.

If you consider cooking a mix of art and science, "Salt, Fat, Acid, Heat" is your new bible. Samin Nosrat breaks down the complexities of flavor and texture into four straightforward components. It's a revolutionary method that simplifies cooking without compromising on the taste adventure. It's not just a collection of recipes; it's an educational odyssey transforming the inexperienced into confident home chefs. This book will change the way you think about the food you make and eat.

  • Goodreads Choice Award Nominee for Food & Cookbooks (2017)
Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

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