A visionarynew master class in cookingthat distils decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" byAlice Waters.In the tradition ofThe Joy Of CookingandHow to Cook EverythingcomesSalt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writerSamin Nosrathas taught everyone from professional chefs to middle school kids to authorMichael Pollanto cook using her revolutionary, yet simple, philosophy."It would be easy to mistake Samin Nosrat's Salt Fat Acid Heat simply as a reference book. It is in the category of cooking reference, but it's also more than that. A former server turned cook at Chez Panisse, Nosrat's talent for elegantly and exuberantly articulating technique and the science behind it is rare. It's equally rare that the resulting book is actually useful and a pleasure to read."  -Leslie Pariseau, The AtlanticMaster the use of just four elements -Salt, which enhances flavour;Fat, which delivers flavour and generates texture;Acid, which balances flavour; andHeat, 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, Heatwill 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.