Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
By Samin Nosrat
Illustrated by Wendy MacNaughton
"There are only four basic factors that determine how good your food will taste: salt, which enhances flavor; fat, which amplifies flavor and makes appealing textures possible; acid, which brightens and balances; and heat, which ultimately determines the texture of food"
A beautifully illustrated and visionary New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes forever
1.4kg | 23.8 x 19.5 x 4.7cm | 480 pages