PRAISE FOR
SALT FAT ACID HEAT


"As I write, this book hasn’t even been published yet, but already it feels indispensable.  That must sound over-the-top, I know, but I honestly can’t remember the last time I read a book on cooking that was this useful or unusual. I suspect that’s because reading SALT FAT ACID HEAT feels less like being in the pages of a cookbook than at a really good cooking school..."
— from the foreword by Michael Pollan, New York Times bestselling author of The Omnivore's Dilemma
 


“This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy. Samin is one of the great teachers I know, and wins people over to cooking with real food—organic, seasonal, and alive—with her irrepressible enthusiasm and curiosity.”
Alice Waters, New York Times bestselling author of The Art of Simple Food


“Everyone was impressed when Michael Pollan managed to summarize the huge and complex subject of what we should be eating in just seven words: ‘Eat food, not too much, mostly plants.’ Samin Nosrat has managed to summarize the huge and complex subject of how we should be cooking in just four words: ‘SALT FAT ACID HEAT.’ Everyone will be hugely impressed.” 
Yotam Ottolenghi, New York Times bestselling author of Jerusalem


"SALT FAT ACID HEAT is a must for anyone wanting to be a better cook. Samin Nosrat, along with Wendy MacNaughton’s fun illustrations, teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favor and buy this book. I promise you won’t regret it.”
April Bloomfield, James Beard award-winning chef and author of A Girl and Her Pig


"Like the amazing meals that come out of Samin Nosrat’s kitchen, SALT FAT ACID HEAT is the perfect mixture of highest-quality ingredients: beautiful storytelling, clear science, an infectious love of food, and Wendy MacNaughton’s powerful art. Nosrat’s prose combined with MacNaughton’s beautiful illustrations are a perfect guide to employing the science of cooking for maximum deliciousness.”
Rebecca Skloot, New York Times bestselling author of The Immortal Life of Henrietta Lacks


“SALT FAT ACID HEAT is a very important book not because it contains many excellent recipes, although it does, or because it is written by a Chez Panisse alum, although it is. It is important because it gives home cooks a compass with which to navigate their own kitchens, and it places trust in them that they will be able to use that compass. Samin’s easygoing, cook-by-feel approach is never condescending or elitist. It is a step towards cooking without recipes and true empowerment (and joy!) in the kitchen.”  —John Becker and Megan Scott,
4th generation stewards of the New York Times bestselling Joy of Cooking


“SALT FAT ACID HEAT is a wildly informative, new-generation, culinary resource. Samin Nosrat's wealth of experience comes together here in a pitch perfect combination of charm, narrative, straight-talk, illustration, and inspiration. Ticking all the boxes for new and seasoned cooks alike, this book meets you wherever you are in the kitchen, in all the right ways.”
Heidi Swanson, New York Times bestselling author of Super Natural Cooking