The cover of "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Gneiss Spice features illustrated kitchen items such as bottles, vegetables, and fruits. A James Beard Award medal and the text "#1 New York Times Bestseller" also adorn it—an essential addition for novice chefs aiming to build confidence in their cooking skills.
Discover the perfect illustrated guide to knife cuts in "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Gneiss Spice. Ideal for novice chefs, this book features step-by-step techniques using ingredients like carrots, celery, parsley, and feta cheese. Learn to dice, peel, mince, crumble, slice, and chop with accompanying images designed to boost your cooking confidence.
Illustration of a grilled cheese sandwich with labels: "Melty cheese, but not overly so," "Golden toasty, without the burn," "Crispy exterior," and "Chewy interior." Inspired by Gneiss Spice’s *Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking*, this is the perfect anatomy of a grilled cheese sandwich.
A cookbook titled "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by James Beard Award winner Samin Nosrat is elegantly displayed on a white holder. It's an ideal choice for novice chefs aiming to enhance their cooking skills. On the kitchen counter sit a glass jar filled with brown sugar and three lemons, set against a backdrop of white tile.
A person holding the cookbook "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Gneiss Spice. The cover is adorned with vibrant illustrations of kitchen ingredients and tools designed to boost cooking confidence in beginner chefs. The person is wearing a patterned top and has leopard print nails.
The cover of "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Gneiss Spice features illustrated kitchen items such as bottles, vegetables, and fruits. A James Beard Award medal and the text "#1 New York Times Bestseller" also adorn it—an essential addition for novice chefs aiming to build confidence in their cooking skills.
Discover the perfect illustrated guide to knife cuts in "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Gneiss Spice. Ideal for novice chefs, this book features step-by-step techniques using ingredients like carrots, celery, parsley, and feta cheese. Learn to dice, peel, mince, crumble, slice, and chop with accompanying images designed to boost your cooking confidence.
Illustration of a grilled cheese sandwich with labels: "Melty cheese, but not overly so," "Golden toasty, without the burn," "Crispy exterior," and "Chewy interior." Inspired by Gneiss Spice’s *Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking*, this is the perfect anatomy of a grilled cheese sandwich.
A cookbook titled "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by James Beard Award winner Samin Nosrat is elegantly displayed on a white holder. It's an ideal choice for novice chefs aiming to enhance their cooking skills. On the kitchen counter sit a glass jar filled with brown sugar and three lemons, set against a backdrop of white tile.
A person holding the cookbook "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Gneiss Spice. The cover is adorned with vibrant illustrations of kitchen ingredients and tools designed to boost cooking confidence in beginner chefs. The person is wearing a patterned top and has leopard print nails.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking


$ 35.00
Minus Plus

James Beard Award Winner

Want to improve your cooking and your confidence? This is required reading and our go-to gift for curious homecooks. 

"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  

"This book is basically a bible for novice chefs." ― Hello Giggles

“In this excellent, accessible cookbook, Nosrat leads readers through the cooking process… MacNaughton’s whimsical illustrations, charts, and graphs add to the experience. This exceptional debut is sure to inspire greater confidence in readers and enable them to create better meals on their own.” ― Publishers Weekly

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).