Salt, Fat, Acid, Heat

The international sensation - award-winning chef Samin Nosrat distills the four key principles anyone can use to elevate their food and learn to cook instinctively.

'Revolutionary' YOTAM OTTOLENGHI
'A masterpiece' NIGELLA LAWSON

A Sunday Times Food Book of the Year and a New York Times bestseller

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.

Hersteller:	BGC Sustainability & Compliance
Anschrift:	Matt Baldwin
Kontakt:	gpsr@baldwinglobalconsulting.com

Samin Nosrat is a writer, teacher, and chef. She's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in The New York Times, Bon Appétit, and the Guardian. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book. Wendy MacNaughton is an illustrator and graphic journalist. She illustrated the New York Times Bestseller The Essential Scratch and Sniff Guide to Becoming a Wine Expert and Lost Cat: A True Story of Love, Desperation and GPS Technology. She lives in San Francisco. www.wendymacnaughton.com

Quite simply an essential book ... a masterpiece NIGELLA LAWSON