Salt, Fat, Acid, Heat

Right from the cover and illustrations to the passionate elaboration of each topic covered in this book, both my husband and I loved it. He is an aspiring chef and this was a wonderful gift for him.

Good book

The book is great. And the illustrations are so lovely! Watch the show as well. It's the perfect way to cook. The science of cooking well for anyone that cares about food.

Book Content and paper quality both are very good.

Beautiful beautiful informative.. illustrations and explanations very beautifully done..great purchase

Love the book. The content is fabulous, however I find the paper and printing a bit cheap. Could have been a thicker paper and a better print., for the price. However it is a book worth keeping.

The lot.

Had placed an order for this as a gift but the book was delivered in an extremely poor condition. The books binding is off and it has creases on all edges

Excellent book if you really want to be the best cook possible, all the perfect tips to achieve that goal.

Consumo muchos libros de cocina y recetas y desde Cocinar de Michael Pollan no me había encontrado uno que me hiciera replantearme la cocina como Salt, Fat... Planteamiento muy original y acertado de ver la cocina, con fundamentos científicos pero sobretodo mucha observación y GUSTO.

Amazon Review: Salt, Fat, Acid, Heat by Samin Nosrat is a Game-Changer for Every Home Cook and Chef As 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 Revolutionary Nosrat 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 Alike Whether 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 Guide This 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

Maravilhoso... um presente de livro... o papel poderia ser couchê mas acho que o valor sairia mais alto.

Probably the food book I've most recommended and gifted. It really helps understand the transformative actions we can draw on to prepare food.