#1311

Mentioned in 19 episodes

Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

Book • 2017

Salt, Fat, Acid, Heat is a culinary guide that focuses on mastering the four essential elements of good cooking: salt, which enhances flavor; fat, which delivers flavor and generates texture; acid, which balances flavor; and heat, which determines the texture of food.

Written by Samin Nosrat, this book bridges the gap between home and professional kitchens with its simple yet revolutionary philosophy.

It includes 100 essential recipes, dozens of variations, and vibrant illustrations by Wendy MacNaughton.

The book is designed to empower readers to become more confident and creative in the kitchen, regardless of their skill level.

Mentioned by

Marielle Segarra

Hrishikesh Hirway

Luke Kerr-Dineen

Anne Strain Champs

Christine Ashby

Mentioned in 19 episodes

Mentioned by Stephen Dubner as a book worth reading, and its author is mentioned in other Freakonomics episodes.

616. How to Make Something from Nothing

Mentioned by

Marielle Segarra

as a chef and author of a best-selling cookbook.

How to cook when you're not into cooking

Mentioned by

Scott Doorley

as a cookbook used as an analogy for communication.

156. Creative Communication: How Our Design Choices Illustrate Our Values

Mentioned by

Tim Ferriss

as

Marco Canora

's first cookbook.

#545: Marco Canora — The Art of Food, Eating, Nutrition, and Life

Mentioned by

Anna Martin

as the chef and author of the cookbook and TV series "Salt, Fat, Acid, Heat."

Sunday Special: 'Modern Love'

Mentioned by

Hrishikesh Hirway

in the introduction of

Samin Nosrat

.

Key Change: Samin Nosrat on Ani DiFranco

Recommended by

Darya Rose

for its practical approach to cooking skills and understanding flavor.

Real Food and The Science Behind Healthy Lifestyles with Darya Rose Ph.D.

Mentioned by

DongWon Song

in relation to the four essential elements of cooking: salt, fat, acid, and heat.

20.19: Cooking as a Writing Metaphor

Mentioned by

Stephen Dubner

as a book about cooking, recommended for its insights.

25. How to Make Something from Nothing

Mentioned by

Luke Kerr-Dineen

as a book that helped him understand cooking better, relating it to understanding golf.

The Evolution of Golf Instruction w/ Luke Kerr-Dineen

Mentioned by

Anne Strain Champs

as a cookbook that won this year's James Beard Award.

In Search of 'Real' Food

Mentioned by

Latif Nasser

as a special guest and ancient Rome enthusiast who helped make garum.

A Little Pompeiian Fish Sauce Goes a Long Way

Mentioned by Stephen Dubner as a best-selling book about food and cooking, and about Samin herself.

Extra: Samin Nosrat Always Wanted to Be Famous

Mentioned by

Christine Ashby

as a resource for learning about cooking fundamentals.

288. Reverse Meal Planning, Stock-Up Staples & Grocery Hacks for Real Life | Christine of Frugal Fit Mom

Mentioned by

Brené Brown

as an upcoming guest on the podcast, highlighting her revolutionary cookbook 'Salt, Fat, Acid, Heat'.

Brené with Dr. Angus Fletcher on Life-Changing Inventions in Literature

Mentioned by

Neil Freeman

in the context of adding salt to tea to reduce bitterness.

$2B Cruise Ship to Set Sail & US Economy Growth Explodes

Mentioned by

Eric Kim

in the context of taking breaks in one's career, referencing Samin Nosrat's break after her TV show.

568: Food Writers Talking About Food Writing with Eric Kim & Matt Rodbard

Mentioned by

Brené Brown

as a revolutionary cookbook and Netflix documentary.

Brené with Samin Nosrat on Grief, Gratitude, and Connection

Mentioned by Amos as a food show combining science and on-location cooking, similar to Anthony Bourdain.

Recommended by

Amit Varma

, who says that this book is a great way to cook organically and going with the flow.

Ep 85: Underrated, Overrated, Complicated

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