{"title":"Nosrat, Samin","description":null,"products":[{"product_id":"salt-fat-acid-heat-mastering-the-elements-of-good-cooking-samin-nosrat-hardcover","title":"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking -- Samin Nosrat, Hardcover","description":"\u003cb\u003eNow a Netflix series!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eNamed \u003c\/b\u003e\u003cb\u003eone of the Best Books of 2017 by: NPR, BuzzFeed, \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eAtlantic\u003c\/i\u003e, \u003ci\u003eThe \u003c\/i\u003e\u003ci\u003eWashington Post\u003c\/i\u003e, \u003ci\u003eChicago Tribune\u003c\/i\u003e, \u003ci\u003eRachel Ray Every Day\u003c\/i\u003e, \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, Vice Munchies, Elle.com, \u003ci\u003eGlamour\u003c\/i\u003e, Eater, \u003ci\u003eNewsday, Minneapolis Star Tribune\u003c\/i\u003e, \u003ci\u003e The Seattle Times\u003c\/i\u003e, \u003ci\u003eTampa Bay Times\u003c\/i\u003e, Tasting Table, \u003ci\u003eModern Farmer\u003c\/i\u003e, \u003ci\u003ePublishers Weekly, \u003c\/i\u003e and more.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eA 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.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn the tradition of \u003ci\u003eThe Joy of Cooking\u003c\/i\u003e and \u003ci\u003eHow to Cook Everything\u003c\/i\u003e comes \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e, 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, \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\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. \u003cp\u003e\u003c\/p\u003eEchoing Samin's own journey from culinary novice to award-winning chef, \u003ci\u003eSalt, Fat Acid, Heat\u003c\/i\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. 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. \u003cp\u003e\u003c\/p\u003eFeaturing 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. \u003cp\u003e\u003c\/p\u003eWith a foreword by Michael Pollan.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Samin Nosrat\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Simon \u0026amp; Schuster\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/25\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 480\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.72lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 7.70w x 1.40d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781476753836\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 02\/15\/2017 pg. 108\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 02\/06\/2017 pg. 64\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 02\/20\/2017\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 03\/15\/2017 pg. 11\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eSamin Nosrat is a writer, teacher, and chef. Called \"a go-to resource for matching the correct techniques with the best ingredients\" by \u003ci\u003eThe New York\u003c\/i\u003e \u003ci\u003eTimes\u003c\/i\u003e, and \"the next Julia Child\" by NPR's \u003ci\u003eAll Things Considered\u003c\/i\u003e, 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. \u003ci\u003eSalt, Fat, Acid, Heat \u003c\/i\u003eis her first book. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWendy MacNaughton is a \u003ci\u003eNew York Times\u003c\/i\u003e bestselling illustrator and graphic journalist whose books include \u003ci\u003eMeanwhile in San Francisco\u003c\/i\u003e (Chronicle), \u003ci\u003ePen \u0026amp; Ink\u003c\/i\u003e (Bloomsbury). \u003ci\u003eThe Gutsy Girl\u003c\/i\u003e (Bloomsbury), and \u003ci\u003eThe Essential Scratch and Sniff Guide to Becoming a Wine Expert\u003c\/i\u003e (Houghton Mifflin Harcourt). Her work appears in publications like \u003ci\u003eThe New York Times, Lucky Peach\u003c\/i\u003e, \u003ci\u003eBon Appétit, AFAR Magazine\u003c\/i\u003e, and elsewhere. She is the back page columnist for \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eCalifornia Sunday Magazine\u003c\/i\u003e.","brand":"Nosrat, Samin","offers":[{"title":"Default Title","offer_id":45568965443812,"sku":"9781476753836","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/9587\/8628\/files\/81JVTtQzJ_L.jpg?v=1773837780"},{"product_id":"good-things-recipes-and-rituals-to-share-with-people-you-love-a-cookbook-samin-nosrat-hardcover","title":"Good Things: Recipes and Rituals to Share with People You Love: A Cookbook -- Samin Nosrat, Hardcover","description":"\u003cb\u003eFrom the bestselling author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e--and one of America's most beloved chefs and teachers--125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWith all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes--simply put, the things she most loves to cook for herself and for friends--and infuses them with all the beauty and care you would expect from the person Alice Waters called \"America's next great cooking teacher.\" As Samin says, \"Recipes, like rituals, endure because they're passed down to us--whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.\" \u003cp\u003e\u003c\/p\u003e\u003ci\u003eGood Things\u003c\/i\u003e is an essential, joyful guide to cooking and living, whether you're looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you'll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you'll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally). \u003cp\u003e\u003c\/p\u003e\u003ci\u003eGood Things\u003c\/i\u003e captures, with Samin's trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Samin Nosrat\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Random House\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/16\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 464\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984857781\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 06\/01\/2025 pg. 12\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eSamin Nosrat\u003c\/b\u003e is a cook, teacher, and author of the James Beard Award-winning #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eSalt, Fat, Acid, Heat.\u003c\/i\u003e She was named one of \u003ci\u003eTime\u003c\/i\u003e's 100 Most Influential People in the World and Chef of the Year by \u003ci\u003eEater\u003c\/i\u003e. She is the co-host of the \u003ci\u003eHome Cooking\u003c\/i\u003e podcast, a former Eat columnist at \u003ci\u003eThe New York Times Magazine\u003c\/i\u003e, and the host of the Netflix original documentary series based on her book \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e. She lives in Oakland, California.\u003c\/p\u003e","brand":"Nosrat, Samin","offers":[{"title":"Default Title","offer_id":46459222655204,"sku":"9781984857781","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/9587\/8628\/files\/71dEzLGENXL.jpg?v=1773831263"}],"url":"https:\/\/bookandmortar.com\/collections\/nosrat-samin.oembed","provider":"BookandMortar","version":"1.0","type":"link"}