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



In stock

“What cook book do you give to those who are already great cooks? Salt, Fat, Acid, Heat is the answer. I’ve given 4 friends this book as it’s that good. The granola recipe is a bit of a game-changer...”
Salt, Fat, Acid, Heat
Review by Rachel White

From the principles of the perfect sandwich to seasoning your stock, ‘Salt, Fat, Acid, Heat’ teaches you the simple techniques needed to become a truly instinctive and confident cook.

ISBN: 9781782112303 Category:


Now a major Netflix documentary
A Sunday Times Food Book of the Year and a New York Times bestseller
Winner of the Fortnum & Mason Best Debut Food Book 2018

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.

By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.

Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin’s canon of 100 essential recipes and their dozens of variations will teach you how.

Additional information

Weight 1.5 kg
Dimensions 24 × 19.5 × 4.2 cm






462 (some folded)




641.5 (edition:23)


General – Trade / Code: K

Join our Mailing List

Sign up to the Jaffé & Neale newsletters to receive updates on forthcoming titles we’re excited about, book club information and book signing events at the store.