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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Kindle eBook) EXPIRED

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Various Retailers have Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat (eBook) on sale for $2.99.

Thanks to Community Members phoinix & z256joey for sharing this deal.

Available from the following retailers:Details:
  • Now a Netflix series!
  • New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards
  • Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.
  • A 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.
  • 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, Salt, Fat, Acid, Heat 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.

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    • This eBook is $17 off (85% savings) the eBook list price of $19.99.
    • This price is $1 lower than a previous Frontpage deal from June 2020.
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    • 4.8 out of 5 stars rating at Amazon
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Original Post

Written by
Edited October 20, 2021 at 02:18 AM by
AuthorsSamin Nosrat, Wendy MacNaughton
PublisherSimon & Schuster
Publication dateApril 25, 2017
Print length686 pages
Customer Reviews4.8 out of 5 stars / 17,114 ratings

Now a Netflix series!

New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards

Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.

A 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.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, 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, Salt, Fat, Acid, Heat 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.

Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat 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.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need.

With a foreword by Michael Pollan.

https://smile.amazon.com/dp/B01HMXV0UQ
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Last Edited by StrawMan86 October 21, 2021 at 07:43 AM
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Excellent book and fun Netflix series. For this price, it's worth snagging, but this is one that you really should buy a physical copy of. There are a ton of excellent visuals, charts, graphs, etc. which I found much more accessible with my physical copy (I had also snagged this digitally for about this price the past). This book is much more about teaching cooking intuition (such as what spices pair well with which cuisine, differences on the types of fat, how to apply acidity, etc.) than just recipes although the recipes she includes are great.

We very regularly use some of the recipes, particularly the brined turkey breast one (which I extended to brining a whole turkey before smoking last Thanksgiving and worked amazingly). Be aware that one of her most popular recipes, the buttermilk brined whole chicken that you see at the end of the Netflix series, is not in the book but it's easy to find online and it's amazing. Her contributions to NYtimes cooking are also great.
I have the hard cover version. It's a good book if you want to learn more about some fundamental things that amateur cooks typically don't do, but could do with very little effort and improve their food.
Same price on Google Play.
Salt, Fat, Acid, Heat, Samin Nosrat.
https://play.google.com/store/boo...iMDAAAQBAJ

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10-20-2021 at 01:36 AM
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#5
Same price on Google Play.
Salt, Fat, Acid, Heat, Samin Nosrat.
https://play.google.com/store/boo...iMDAAAQBAJ
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#6
Thanks OP!

Got this last year for around the same price, just haven't read it yet Hide


Purchased again for a relative that loves cooking.


Repped!
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#7
I have the hard cover version. It's a good book if you want to learn more about some fundamental things that amateur cooks typically don't do, but could do with very little effort and improve their food.
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#8
Thanks, needed to burn some Google Rewards credits.
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#9
Quote from PocketsThick :
I love a title to a book like this because now I know I don't need to read it. Next time I cook food I'll incorporate: "salt fat acid heat". Keep it simple! 😉
You can check out the Netflix show too. Same title.
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#10
Excellent book and fun Netflix series. For this price, it's worth snagging, but this is one that you really should buy a physical copy of. There are a ton of excellent visuals, charts, graphs, etc. which I found much more accessible with my physical copy (I had also snagged this digitally for about this price the past). This book is much more about teaching cooking intuition (such as what spices pair well with which cuisine, differences on the types of fat, how to apply acidity, etc.) than just recipes although the recipes she includes are great.

We very regularly use some of the recipes, particularly the brined turkey breast one (which I extended to brining a whole turkey before smoking last Thanksgiving and worked amazingly). Be aware that one of her most popular recipes, the buttermilk brined whole chicken that you see at the end of the Netflix series, is not in the book but it's easy to find online and it's amazing. Her contributions to NYtimes cooking are also great.
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#11
Quote from menongautam :
You can check out the Netflix show too. Same title.
The show however is nothing like the book so I really wouldn't link the two.
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#12
Quote from selz202 :
The show however is nothing like the book so I really wouldn't link the two.
There's a number of recipes in the book that are from the show.
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#13
This is a great book. We have it in hard cover. The coleslaw recipe is amazing.
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#14
Quote from JamesT9955 :
There's a number of recipes in the book that are from the show.
Other way around. The book was out first, so the recipes on the show are from the book.
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#15
found this to be a good read
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