Now a Netflix series!

New York Moments Bestseller and Winner from the 2018 Wayne Beard Prize for Best General Cookbook and multiple IACP Cookbook Awards

Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray EACH DAY, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Superstar Tribune, The Seattle Instances, Tampa Bay Instances, Tasting Table, Modern Farmer, Publishers Regular, and more.

A visionary about Sodium, Fat, Acid, Temperature: Mastering the Components of Good Cooking new grasp class in cooking that distills decades of professional experience into just four simple components, from the woman declared “America’s next great cooking instructor” by Alice Waters.

In the tradition from the Joy of Cooking and How exactly to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new method of cooking by a major new culinary voice. Chef and writer Samin Nosrat has trained everyone from professional chefs to middle school kids to author Michael Pollan to cook using her groundbreaking, yet simple, viewpoint. Master the use of just four components—Sodium, which enhances taste; Extra fat, which delivers taste and generates texture; Acid, which balances taste; and High temperature, which ultimately determines the texture of meals—and anything you make will be delicious. By detailing the hows and whys of great cooking, Salt, Fat, Acid, Warmth will instruct and inspire a new era of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any elements, anywhere, at any time.

Echoing Samin’s own journey from culinary novice to award-winning chef, Sodium, Fat Acid, Warmth immediately bridges the distance between house and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of great cooking for everyone. Make reference to the canon of 100 essential recipes—and dozens of variations—to place the lessons into practice and make shiny, balanced vinaigrettes, perfectly caramelized roast vegetables, sensitive braised meats, and light, flaky pastry doughs.

Offering 150 illustrations and infographics that show an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heating will end up being your compass in your kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.

With a foreword by Michael Pollan.