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Salt, Fat, Acid, Heat

Samin Nosrat

Simon & Schuster

Contents

Introduction
Salt
Fat
Acid
Heat
Putting It All Together: Master Recipes
Vegetables & Fruit
Beans, Grains & Starches
Pasta & Noodles
Eggs
Poultry
Meat
Fish & Shellfish
Desserts

Recipes (15)

Basic Tomato Sauce
The foundation. Whole peeled canned tomatoes simmered with onion, garlic, and butter — Marcella Hazan school, perfected.6 servings · 50 min
Braised Short Ribs with Red Wine
Low, slow heat renders the fat and breaks down the connective tissue until the ribs are fork-tender in a deep red-wine sauce.4 servings · 210 min
Buttermilk-Marinated Roast Chicken
Tangy buttermilk seasons and tenderizes the bird overnight, producing the crispest skin and most flavorful meat of any roast chicken.4 servings · 1485 min
Butternut Squash Soup with Brown Butter and Sage
A simple simmered squash soup made rich by browning the butter until nutty and crisping whole sage leaves in it.4 servings · 60 min
Caesar Salad
Anchovy-garlic dressing emulsified with raw egg yolk and grated Parmesan, tossed with crisp romaine and rye croutons.4 servings · 25 min
Charred Broccolini with Chili-Lime Vinaigrette
High heat blisters the broccolini in minutes; a bright chili-lime vinaigrette is the acid that balances the char.4 servings · 20 min
Crispy Smashed Potatoes with Garlic Aioli
Boiled until tender, then smashed and roasted -- the broken surface catches olive oil and turns shatter-crisp in the oven.4 servings · 55 min
Fresh Egg Pasta
A 3:2 ratio of flour to whole egg gives a silky, sturdy dough that takes any sauce. Best rolled the day you eat it.4 servings · 90 min
Lemon-Garlic Pesto
Bright basil pesto with the unexpected punch of fresh lemon zest. Holds up better in the freezer than classic versions.6 servings · 15 min
Ligurian-Style Focaccia
A high-hydration olive-oil focaccia inspired by a bakery in Camogli. Salt brine on top creates the signature dimpled, briny crust.8 servings · 1380 min
No-Churn Olive Oil Ice Cream
Fruity olive oil folded into whipped cream and condensed milk -- fat as the whole point, no ice cream maker required.8 servings · 480 min
Olive Oil-Braised Vegetables
Hard vegetables (carrots, fennel, cauliflower) gently confit in olive oil until silken. The infused oil is the prize.4 servings · 75 min
Pan-Roasted Whole Branzino with Lemon and Herbs
A whole fish roasted hot and fast, stuffed with lemon and thyme so the aromatics steam the flesh from the inside.2 servings · 35 min
Pan-Seared Steak with Compound Herb Butter
A screaming-hot cast-iron sear plus a garlicky herb butter melting over the top -- fat finishing what heat started.2 servings · 35 min
Slow-Roasted Salmon with Salsa Verde
A 250°F oven gently cooks the fish to silky perfection. The acid-bright salsa verde is the salt-fat-acid trinity in a single spoonful.4 servings · 45 min