of the James Beard Award-winning New York Times Bestseller Salt, Fat, Acid, Heat. She is an Eat columnist at The New York Times Magazine and the host and an executive producer of …

Put the principles of Salt, Fat, Acid and Heat into action by cooking the nourishing and delicious dishes from the series.

new york times bestseller • 2018 james beard general cookbook of the year • 2018 fortnum & mason debut cookbook • 2018 iacp cookbook of the year • 2018 iacp julia child first book …

At the heart of good cooking lies good decision making, and the primary decision regarding heat is whether to cook food slowly over gentle heat or quickly over intense heat. Learn to use all of …

Mound the flour in the center of a large, wide mixing bowl. Dig a well in the center of the mound and add eggs and yolks. Using a fork, beat together the eggs and begin to incorporate the …

Add the onions, carrots, and celery—the soffritto—to the same pot and cook over medium-high heat. The amount of fat should be sufficient to nearly cover the soffritto, so add more olive oil …

Salt enhances flavor, and it has a greater impact on flavor than any other ingredient. Learn to use it well, and your food will taste good. Though salt also affects texture and helps modify other …

Acid balances flavor. Anything that tastes sour is a source of acid, yet on its own, acid isn't particularly gratifying. It's the way acid contrasts with other tastes that heightens our pleasure …

Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula. To finish …

These are the people who brought salt, fat, acid and heat to life by welcoming me into their homes, guiding me through their local markets, and of course cooking and eating with me. …