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Salt, Fat, Acid, Heat : Mastering the Elements of Good Cooking - by Samin Nosrat (Hardcover)

Salt, Fat, Acid, Heat : Mastering the Elements of Good Cooking -  by Samin Nosrat (Hardcover) - image 1 of 1
Salt, Fat, Acid, Heat : Mastering the Elements of Good Cooking -  by Samin Nosrat (Hardcover) - image 1 of 1
$26.25 when purchased online

About this item

Description



Book Synopsis



Now a Netflix series!

New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards

Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need.

With a foreword by Michael Pollan.



Review Quotes



"A cookbook that will make you a better cook...with helpful, charming illustrations from artist Wendy MacNaughton."-- "Boston Globe"

"An exhaustively researched treatise on the four pillars of successful cooking."-- "New York Times Book Review"

"Hundreds of cookbooks are published each year. Some are good. Others are exceptional. A few are essential. Samin Nosrat just published "Salt Fat Acid Heat -- Mastering the Elements of Good Cooking" and I daresay this one is essential...That's the fabulous thing about this book -- it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. It is possible to learn how to cook great food...This book is bound to become an indispensable addition to cookbook shelves throughout America."-- "Dayton Daily News"

"I talk about Salt, Fat, Acid, Heat the way people talk about beloved pets or newborn babies; like I was a different person before I read it - and I was. I liked to eat, but hated to cook. I was a huge proponent of what I called "snack dinner," basically whatever I had that didn't require a cooking implement. Samin Nosrat (and illustrator Wendy MacNaughton) set me straight. Together they debunk the concept of recipes, instead teaching you how to build food (and flavor) from scratch and by instinct. Salt, Fat, Acid, Heat uses its eponymous guiding principles to chart a very delicious course toward never eating snack dinner again."
-- "NPR.org"

"Inventively illustrated...ambitious...[Nosrat is] a talented explainer."-- "Wall Street Journal"

"Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you're doing and why... Make room on the bedside table--and the countertop."-- "Bon Appetit"

"My favorite metacookbook...[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from...Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton...Nosrat's book would be of value both to people who don't consider themselves cooks and to people actively striving to become better ones."-- "Atlantic"



About The Author



Samin Nosrat is a writer, teacher, and chef. Called "a go-to resource for matching the correct techniques with the best ingredients" by The New York Times, and "the next Julia Child" by NPR's All Things Considered, she's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.

Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky Peach, Bon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.

Dimensions (Overall): 9.1 Inches (H) x 7.7 Inches (W) x 1.4 Inches (D)
Weight: 2.82 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 469
Genre: Cooking + Food + Wine
Sub-Genre: Methods
Publisher: Simon & Schuster
Format: Hardcover
Author: Samin Nosrat
Language: English
Street Date: April 25, 2017
TCIN: 51552053
UPC: 9781476753836
Item Number (DPCI): 059-01-2479
Origin: Made in the USA
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Shipping details

Estimated ship dimensions: 6 inches length x 1 inches width x 9 inches height
Estimated ship weight: 1 pounds
We regret that this item cannot be shipped to PO Boxes.
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4.9 out of 5 stars with 33 reviews
100% would recommend
7 recommendations

Wonderful!!!!!!!!!!!!!!!!

5 out of 5 stars
Thumbs up graphic, would recommend
maud - 7 months ago
A great book and a must have. It will change your life on how you cook.
2 guests found this review helpful. Did you?

Great for beginners learing to cook

4 out of 5 stars
Thumbs up graphic, would recommend
avnv - 2 years ago, Verified purchaser
Perfect for someone like me just staring to cook. Doesn’t have pictures just illustrations but they do the job. It’s not recipe based book, it’s a learning to cook with the basics :)
3 guests found this review helpful. Did you?

Very good

5 out of 5 stars
Thumbs up graphic, would recommend
Jess - 2 years ago, Verified purchaser
I was hesitant to get this book at first because the format of the book is a bit off-putting. No pictures at all but she explains why. (To not bias you if your recipe doesn't turn out like hers) I find the explanations extremely useful. I saw her show first then got the book.
2 guests found this review helpful. Did you?

Gardening surprise

3 out of 5 stars
Sarah - 3 years ago
Well, I’m not sure why, but someone pressed a plant between the pages, causing slight damage. I really just want to know how it happened or what kind of plant it is.
9 guests found this review helpful. Did you?

The best book you can buy to improve your cooking.

5 out of 5 stars
Blake - 3 years ago
The miniseries on Netflix is great, but the book is singlehandedly the most valuable book I own. Every time I crack open one of the sections, I learn or remember something useful. Just buy it.
3 guests found this review helpful. Did you?

Just buy it!

5 out of 5 stars
Thumbs up graphic, would recommend
Lauren - 3 years ago, Verified purchaser
Amazing! You won’t be disappointed. Recipes are delicious and not too complex. I’m so happy with my purchase. Constantly recommend to friends. Makes a great gift too. So buy 2!
3 guests found this review helpful. Did you?

Amazing

5 out of 5 stars
Thumbs up graphic, would recommend
S Sharpe - 3 years ago
This book is awesome. Very informative and something every home cook should have.
1 guest found this review helpful. Did you?

The best book about cooking

5 out of 5 stars
V - 3 years ago
My favorite! I watched the show on Netflix and enjoyed it enough to also want the book. I love the book just as much.
4 guests found this review helpful. Did you?

Anazing

5 out of 5 stars
Thumbs up graphic, would recommend
Supersarah33 - 3 years ago
This book is almost like taking a class in cooking. It’s so informational, witty and fun to read. It will re-ignite your love fir cooking or bring a new passion into your life.
8 guests found this review helpful. Did you?

Great cookbook!

5 out of 5 stars
AvidCook - 3 years ago, Verified purchaser
This book is full of great information and recipes! I highly recommend it to anyone who likes to cook or would like to learn how to cook.
7 guests found this review helpful. Did you?

Love this book

5 out of 5 stars
Sara - 4 years ago, Verified purchaser
Love this book Great recipes Great illustrations Makes me want to cook more Love the Netflix series by same woman
4 guests found this review helpful. Did you?

Wonderful journey

5 out of 5 stars
Thumbs up graphic, would recommend
matchmom3 - 5 years ago, Verified purchaser
Fantastic cookbook! Samin Nosrat gives/shows her excellent knowledge of cooking principles through her extensive training, travels, and love of food! The illustrations are amazing as well!
8 guests found this review helpful. Did you?

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