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More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ebestseller! Inspiration for the popular Netflix series!\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn the tradition of \u003c\/span\u003e\u003cem\u003eThe Joy of Cooking\u003c\/em\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cem\u003eHow to Cook Everything\u003c\/em\u003e\u003cspan\u003e comes \u003c\/span\u003e\u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e\u003cspan\u003e, an ambitious new approach to cooking. 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—\u003c\/span\u003e\u003cstrong\u003eSalt\u003c\/strong\u003e\u003cspan\u003e, which enhances flavor; \u003c\/span\u003e\u003cstrong\u003eFat\u003c\/strong\u003e\u003cspan\u003e, which delivers flavor and generates texture; \u003c\/span\u003e\u003cstrong\u003eAcid\u003c\/strong\u003e\u003cspan\u003e, which balances flavor; and \u003c\/span\u003e\u003cstrong\u003eHeat\u003c\/strong\u003e\u003cspan\u003e, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, \u003c\/span\u003e\u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEchoing Samin’s own journey from culinary novice to award-winning chef, \u003c\/span\u003e\u003cem\u003eSalt, Fat Acid, Heat\u003c\/em\u003e\u003cspan\u003e 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. 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