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.
★美食界奧斯卡「詹姆士.比爾德基金會大獎」2018最佳不分類食譜書獎

★國際烹飪專業協會(ICAP)食譜書獎

★《紐約時報》暢銷書、《週日泰晤士報》飲食類年度選書


【重點特色】


★從初學者到料理專家都能讓廚藝更上層樓的革命性創新烹調技法。

★收錄三張超實用世界風味地圖拉頁,以輪狀地圖完整、分類標示不同地區料理使用的油、酸、香料,只要正確搭配,不需食譜也能做出道地異國美味!

★輕鬆又清楚說明料理基本四元素:鹽、油、酸、熱的作用以及對其他食材的影響。

★插畫家溫蒂.麥克諾頓(Wendy MacNaughton)精心繪製視覺化圖表工具,簡潔清晰歸納食材的色香味特性、風味、區域性與產季,一目瞭然。

★示範掌握基本四元素的活用原則與食材搭配,前所未見的矩陣式食譜,教人用簡單食材與基本技巧就能重現各國經典菜色及變化版本。


【內容介紹】


這是一本烹飪界的文法書,帶領所有美食愛好者拋開食譜束縛,從根本邏輯學會靈活變化,成為更出色的料理人!


專業主廚師暨飲食專欄作家,莎敏.納斯瑞特創造出一套革命性且富有哲理的簡單烹調方法,從中學生、初學者到天天做飯的主婦、甚至專業廚師,都能輕鬆理解、自行學習,讓廚藝不斷升級,而訣竅就在掌握四個基本元素:


※ 鹽(salt):引出鮮甜美味

※ 油(fat):傳遞香氣、增添口感

※ 酸(acid):平衡味道

※ 熱(heat):控制食物的質感


本書為讀者揭開廚藝技法四大關鍵要素的神祕面紗,介紹輕鬆易懂的廚房科學、實用的料理技巧,還有幫助循序漸進練習四大要素的100道必備食譜,加上數十種延伸變化。你將能從千變萬化的沙拉與油醋醬、蔬菜料理、香氣飽滿的高湯與湯品、義大利麵五大家族、口感豐潤的燉肉,以及鬆軟可口的各式糕點之間,細細體會鹽、油、酸、熱如何交織出豐富迷人的層次。身為專業主廚的作者將告訴你,頂級料理是怎麼做出來的,又為什麼讓人垂涎三尺。跟著她的腳步彷彿親身走進星級餐廳的廚房體驗料理,不論你置身家中或在專業廚房,都能表現新鮮食材的豐富內涵。她的食譜就像是樂譜,融會貫通之後你也能即興發揮,變化出自己的獨特風味。


一般人跟著食譜學做菜,最困擾的就是搞不清楚適量到底是多少、或吃起來總覺得少了一味,到底問題出在哪裡?本書將讓你在廚房中信心滿滿地做出更好的決定、找到明確的方向,無論使用任何材料、在任何地點、時間,都可端出讓人意猶未盡、難以忘懷的美味。


【專業推薦】


國際名廚江振誠

烹飪書籍作者及譯者松露玫瑰

貓下去敦北俱樂部&俱樂部男孩沙龍負責人陳陸寬

飲食旅遊作家韓良憶

《低烹慢煮》作者、咖啡與法式餐飲顧問蘇彥彰

《雜食者的兩難》(The Omnivores Dilemma)作者麥可.波倫(Michael Pollen)專文推薦

《食滋味》(The Art of Simple Food)作者愛麗絲.華特斯(Alice Waters)

《耶路撒冷》(Jerusalem)作者尤坦.奧圖蘭吉(Yotam Ottolenghi)

《A Girl and Her Pig》作者、米其林二星主廚艾波.布倫費爾德(April Bloomfield)

《改變人類醫療史的海拉》作者芮貝卡.史克魯特(Rebecca Skloot)

《廚藝之樂》(Joy of Cooking)第四代作者約翰.貝克(John Becker)與梅根.史考特(Megan Scott)

《Super Natural Cooking》作者海蒂.史汪森(Heidi Swanson)


【各界好評】


★美國亞馬遜書店雄霸烹飪、食譜暢銷書#1


★美國公共廣播電台(NPR)、 BuzzFeed、《大西洋》雜誌(The Atlantic)、《華盛頓郵報》(The Washington Post)、《芝加哥論壇報》(Chicago Tribune)、《Rachel Ray Every Day》、《舊金山紀事報》(San Francisco Chronicle)、《Vice大廚小吃》(Vice Munchies)、Elle.com、《Glamour》時尚雜誌、Eater、《新聞日報》(Newsday)、 《明星論壇報》(Minneapolis Star Tribune)、《西雅圖時報》(The Seattle Times)、《坦帕灣時報》(Tampa Bay Times)、Tasting Table, 《現代農夫》雜誌(Modern Farmer)、《出版人週刊》(Publishers Weekly)等各大媒體盛讚為2017年度好書。


★Netflix同名紀錄片《鹽、油、酸、熱》2018年10月於全球147個國家上架播映。


這本美好親切的書不只教你料理,還幫你抓住料理的感覺,引導你探索、創造並樂在其中。莎敏用真實的食物料理:追求有機、當季與新鮮,更以她奔放的熱情與好奇心贏得讚賞。

——愛麗絲.華特斯(Alice Waters)


莎敏.納斯瑞特將「我們如何料理」這個既龐大又複雜的主題整理歸納為四個字:「鹽、油、酸、熱」,即將令所有人眼界大開。

——尤坦.奧圖蘭吉(Yotam Ottolenghi)


想要精進廚藝的人必讀《鹽、油、酸、熱》。莎敏.納斯瑞特,加上溫蒂.麥克諾頓有趣的插畫,教導大家認識料理的基礎,歸納出讓食物出色美味的四大元素。幫自己一個忙,買下這本書,保證你一定不會後悔!

——艾波.布倫費爾德(April Bloomfield)


如同從莎敏.納斯瑞特的廚房端出的神奇美食,《鹽、油、酸、熱》也結合了所有高品質的元素:美麗的故事、清楚的科學知識、對食物的熱愛,以及溫蒂.麥克諾頓打動人心的插畫藝術。

——芮貝卡.史克魯特(Rebecca Skloot)


《鹽、油、酸、熱》是一本很重要的書,不只是因為其中包含了許多傑出的食譜,也不是因為作者曾在Chez Panisse工作,雖然這些都是事實。這本書的重要性在於它給予家庭料理人指引的方針,可以悠遊於各自的廚房,並相信讀者能善加運用這些原則。莎敏.納斯瑞特隨和、跟著感覺走的料理方式,不會令人感到難以接近或門檻太高。這本書是引導你不再依賴食譜,也能在廚房裡揮灑自如的好幫手。

——約翰.貝克(John Becker)與梅根.史考特(Megan Scott)


《鹽、油、酸、熱》是一本資訊多元、新時代的烹飪參考書。莎敏.納斯瑞特豐富的經驗在這裡集結為迷人的故事、真誠的建言、插畫與靈感。對新手或資深廚師來說,成功的條件都是一樣的,無論你在廚房的何處遇到這本書,都能找到對的方向。

——海蒂.史汪森(Heidi Swanson)


讚嘆。這完全就是一本為廚事迷途羔羊們所譜寫的超級指南。

——陳陸寬


風味是料理的靈魂,只有精準的科學與邏輯才能讓妳(或你)做菜時是站在磐石上而非枯葉上。

——蘇彥彰



出版社 積木文化 (城邦)
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.
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