Salt Fat Acid Heat (International Edition) Hardcover – January 1, 2014

Salt, Fat, Acid, Heat is more than just a cookbook—it's a transformative guide to understanding the fundamentals of cooking. Samin Nosrat breaks down the essential elements of flavor and technique with clarity and warmth. The book is beautifully illustrated by Wendy MacNaughton, making complex concepts accessible and engaging. Whether you're a beginner or an experienced cook, this book empowers you to cook intuitively and confidently. It's a timeless resource that belongs in every kitchen.

Amazon Review: Salt, Fat, Acid, Heat by Samin Nosrat is a Game-Changer for Every Home Cook and ChefAs a professional chef and food science educator, I’ve read countless cookbooks, but very few have fundamentally reshaped my approach to cooking like Salt, Fat, Acid, Heat by Samin Nosrat. This book isn’t just a collection of recipes. It’s an essential culinary guide that breaks cooking down into its four foundational elements, making it easy for anyone to cook intuitively.Why This Book is RevolutionaryNosrat doesn’t just tell you how to cook—she teaches you why things work in the kitchen. She simplifies complex concepts with clear, engaging explanations, stunning illustrations, and a warmth that makes you feel like she’s guiding you personally.I’ve always believed that understanding the “why” behind cooking techniques is what separates a great cook from an average one, and this book delivers that knowledge in a way that’s both accessible and profoundly educational.Key Takeaways That Changed My Cooking Forever✅ Salt Enhances Everything – This book deepened my appreciation for how different salts (kosher, flaky, fine) impact flavor and texture.✅ Fat is Flavor – From olive oil to butter, Nosrat explains how fats carry flavor and influence mouthfeel.✅ Acid Balances Dishes – One of my biggest takeaways was how acid (vinegars, citrus, fermented foods) brings food to life.✅ Heat is the Final Key – Understanding the science of heat helped me refine my roasting, searing, and braising techniques.Perfect for Beginners and Experts AlikeWhether you’re a home cook just starting out or a seasoned chef looking to refine your skills, Salt, Fat, Acid, Heat belongs in your kitchen. The techniques in this book have helped me train culinary students, teach home cooks, and even improve my own plating and recipe development.Final Thoughts: A Must-Have Culinary GuideThis book has changed the way I cook and teach food science, making it one of my most recommended reads. If you’ve ever struggled with seasoning, balancing flavors, or perfecting textures, this book will give you the confidence and knowledge to cook instinctively.⭐ 5 out of 5 stars! Essential for anyone who loves food.- Chef Rebecca Raffle

Arrived on time and in better than expected condition. Book looks interesting and based on the numerous postive reviews, I hope to learn much.

I bought it a long time ago but never got around to reading or listening to it until a few weeks ago. I am just stunned by how amazing the book is. I am in Love with this book. It's the perfect balance of knowledge, tips, passion, stories, and anecdotes. Fun, yet also meaningful and impactful - a very rare mix indeed. This is easily one of the top ten cookbooks ever in my mind. It's a pleasure to read and listen to. Samin is like a great college professor, not the ones who read from the Textbook, but ones who engage you and share their joy of what they love, full of stories and anecdotes. They spark you to think for yourself, and they actually have more knowledge than any dry textbook could ever have.Reading/listening to this book is like spending a long weekend with a really good friend who has ADHD but is a master chef with world-class cooking experience. They just dump all their knowledge and love of cooking over the weekend, cooking dishes with you. At times, it can be overwhelming with all the knowledge and hot tidbits she provides, but Samin is so warm, humble, and unpretentious, her tone is so calming, you just go with the flow. But I am going to have to go back and listen and read the book multiple times and take notes, so that I can fully absorb the immense knowledge she has so generously shared with us. Thank youShe really wants you to understand the concepts and empower you to make better food with the knowledge she is sharing. It's not about “I am an amazing Chef so copy me”. It's "I love food and cooking great food, and here are the secrets I used to understand the how and why to create great food, so can you too.I look forward to watching the Netflix series.

Really great book! Super enjoyable info.

Bought this as "good", it was like new, and the seller actually packaged it for protection instead of tossing it loose in a plastic shipping bag like SO many others do. 10/10 for seller.The book itself is great and gives an in-depth look at HOW cooking works like magic.Well worth the read!!

This looks like a wonderful kitchen primer. I'm looking forward to reading it and putting it into practice. I chose the spiral bound version, which I think will be easiest to keep open while I'm working. The reason for a slightly less than five star review is that the spiral binding is badly done. The text is left aligned, so that there's a generous amount of white space on the right of the page, while the left is jammed up against the binding. In addition, at least two fold out pages (that I've seen so far) are perforated and bound in, so I had to cut them loose. Otherwise it really looks great.

There’s a very good reason why this book has such great reviews. It’s a must read for anyone who cooks and actually cares about how their food tastes. The author really explains the main nuances of flavor and tells you how to balance those elements to achieve a better outcome. She doesn’t ever say “just do it this way” without giving you a logical, scientific reason for doing so. It’s made me think about what and how I cook every meal. Highly recommend.