Salt Fat Acid Heat (book)
Salt Fat Acid Heat: Mastering the Elements of Good Cooking is a 2017 cookbook written by American chef Samin Nosrat and illustrated by Wendy MacNaughton. It inspired the 2018 American cooking documentary Salt Fat Acid Heat.
.jpg.webp) First edition | |
| Authors | Samin Nosrat |
|---|---|
| Illustrator | Wendy MacNaughton |
| Country | America |
| Language | English |
| Subject | Cookbook |
| Published | 25 April 2017 |
| Publisher | Simon & Schuster |
| Media type | |
| Pages | 480 |
| Award | 2018 James Beard Award for Best General Cookbook |
| ISBN | 978-1782112303 |
Contents
The first half of the book teaches the fundamentals of cooking through 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."[1] The second half has a list of 100 recipes and dozens of variations. The whole features 150 illustrations and infographics.[1]
Awards
It was named "Food Book of the Year" by The Times of London[2] and was a New York Times best seller.[3] The cookbook also won the 2018 James Beard Award for Best General Cookbook,[4] and was named Cookbook of the Year by the International Association of Culinary Professionals.[5]
References
- Nosrat, Samin (25 April 2017). Salt, Fat, Acid, Heat. ISBN 9781476753836.
- Angelini, Francesca (November 19, 2017). "Books of the year: Food". The Times of London. ISSN 0140-0460. Retrieved November 30, 2017.
- "Advice, How-To & Miscellaneous Books - Best Sellers". The New York Times. June 18, 2017. ISSN 0362-4331. Retrieved November 19, 2017.
- Yadegaran, Jessica (April 30, 2018). "Chez Panisse alum Samin Nosrat wins James Beard cookbook award". The Mercury News.
- Phillips, Justin (2019-03-05). "Berkeley author Samin Nosrat to follow 'Salt, Fat, Acid, Heat' with new book, 'What To Cook'". San Francisco Chronicle. Retrieved 2019-03-09.