Samin Nosrat is a writer, teacher, and chef. Called "a go-to resource for matching the correct techniques with the best ingredients" by The New York Times, and "the next Julia Child" by NPR's All Things Considered, she's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.
Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky Peach, Bon Appetit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.
"I talk about Salt, Fat, Acid, Heat the way people talk about
beloved pets or newborn babies; like I was a different person
before I read it - and I was. I liked to eat, but hated to cook. I
was a huge proponent of what I called "snack dinner," basically
whatever I had that didn't require a cooking implement. Samin
Nosrat (and illustrator Wendy MacNaughton) set me straight.
Together they debunk the concept of recipes, instead teaching you
how to build food (and flavor) from scratch and by instinct. Salt,
Fat, Acid, Heat uses its eponymous guiding principles to chart a
very delicious course toward never eating snack dinner again."
"Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you're doing and why... Make room on the bedside table--and the countertop."-- "Bon Appetit"
"My favorite metacookbook...[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from...Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton...Nosrat's book would be of value both to people who don't consider themselves cooks and to people actively striving to become better ones."-- "Atlantic"