Salt Fat Acid Heat

New York Times Best Seller! Chosen Best Culinary Book of 2017 by over 19 publications. Learn how to master four simple elements to determine flavor, texture, and to balance flavor in order to make food delicious.

“Chef and writer, Samin Nosrat, has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary philosophy.”  By learning how and why food tastes and cooks like it does, the author gives readers the tools to make the final dishes excellent.

Quotes:

America’s next great cooking teacher. - Alice Waters, Chef

So much information about how and why adding these four elements will change the foods you cook. Food science meets real-life knowledge and application! – Nicole B. 3/22

Best text about cooking I’ve ever read. - Pamela, Amazon review, 2017

The material was presented in a very practical way, which will make it easy to pass along to people. - TC 4/2020

I liked everything about this course…this book/course explained and discussed the food science behind cooking. - 3/2020

This is by far one of my favorite courses! I am motivated to get back in the kitchen and put Samin’s teachings to good use! - JB 4/2020

I write menus at work as the administrative dietitian and what I learned about cooking and taste was awesome. - 1/2021

Awesome course! I’m always leery of cooking…this course helped. My family appreciates my new found skills. - KP 8/2020