About the Author

Samin Nosrat is a writer, chef and teacher. She learned to cook with Alice Waters at Chez Panisse after studying journalism at UC Berkeley. Inspired by her many teachers, Samin runs a series of hands-on cooking classes in the Bay Area. She is widely credited as the person who taught Michael Pollan how to cook and features in his book and TV series Cooked. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book. www.saminnosrat.com 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

Reviews

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

I have become slightly obsessed ... revolutionary in its simplicity
*YOTAM OTTOLENGHI*

This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy
*ALICE WATERS*

An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out
* * New York Times * *

Funny and beautifully illustrated, this book will change the way you cook
* * BBC Good Food * *

A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it
*APRIL BLOOMFIELD*

The book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful
* * Daily Mail * *

The lush, four-episode Netflix series inspired by this book might be the trebuchet that launched Samin Nosrat to household-name status, but it's her book that we'll still be reaching for decades from now . . . After applying Nosrat's lessons . . . I feel like I've levelled up from journeyman to master
* * New Yorker * *

In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title
* * The Week * *

Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements
* * Times Literary Supplement * *