Now a Netflix series

WINNER OF THE FORTNUM & MASON Ideal DEBUT FOOD Reserve 2018

Sunday Times Food Book of the Year and NY Times bestseller

Hear Samin read ‘The Four Elements of Good Cooking’ – Component Among her bestselling book Salt, Fat, Acidity, Heat.

While cooking at Chez Panisse at the start of her profession, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back to make their meals better: Salt, Fat, Acid and Temperature.

By learning these four variables, Samin found the self-confidence to trust her instincts in your kitchen and cook mouth watering meals with any elements. And with her basic but revolutionary technique, she has taught masterclasses to give both experts and amateurs the skills to cook instinctively.