Salt, Fat, Acid, Heat (2017) is not your run-of-the-mill cookbook. Rather than just providing recipes, it introduces some of the most important principles that can lead to truly delicious cooking, even when you’re not following any recipe at all.
Samin Nosrat is a writer and chef who worked for many years at the renowned Chez Panisse restaurant in California. Celebrated by the New York Times and the San Francisco Chronicle for her ability to combine the right cooking techniques with the right ingredients, she now lives, cooks and tends to her garden in Berkeley, California.
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