Salt Fat Acid Heat

In every kitchen, there is a stack of cookbooks that has never been touched. They tend to be full of recipes that are too complicated to follow, and are too prescriptive to be useful if you don’t have the exact ingredients on hand.

Salt, Fat, Acid, Heat is not like other cookbooks. Instead, Nosrat offers some principles for how to cook:

• Salt enhances flavour
• Fat delivers flavour and texture
• Acid balances flavour
• Heat determines texture

Equipped with these principles, the rest of the book illustrates how to apply them in practice, showing how the four elements interact in the same way across a range of cuisines and ingredients.