Salt, Fat, Acid, Heat is an instant classic from chef and cookery teacher Samin Nosrat. She breaks down the art of cooking into four categories: the use of salt, which enhances flavour, fat, which carries flavour, acid, which should be used to balance flavour, and heat which is the cooking method and ultimately gives food its texture.
Nosrat encourages us to look at recipes in a new light using her simple formula. She says that once you understand the four principles of flavour, anyone can cook something that tastes amazing.
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