Learn to think about your food in a completely different way
'There are only four basic factors that determine how good your food will taste: salt, which enhances flavour; fat, which amplifies flavour and makes appealing textures possible; acid, which brightens and balances; and heat, which ultimately determines the texture of food.' Samin Nosrat
Join the Sunday Times Food Book of the Year and New York Times bestseller in conversation with chef Jeremy Lee and Jamie Byng, CEO of Canongate as they explore a different way of thinking about food and its component parts.
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: salt, fat, acid and heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.
'Quite simply an essential book … a masterpiece' Nigella Lawson
'I have become slightly obsessed … revolutionary in its simplicity' Yotam Ottolenghi
Samin Nosrat is a writer, teacher, and chef. She’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in The New York Times, Bon Appétit and The Guardian. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking is her first book.
Jeremy Lee is Chef Proprietor of the venerable Quo Vadis restaurant in Soho. Originally from Dundee, Scotland, Jeremy comes from a family where home cooking of a high order was daily fare. His parents and grandmother taught him the mysteries of finding good produce and Jeremy now applies these principles to the menus at Quo Vadis. In 2012 Jeremy and Quo Vadis won the Catey for Best Restaurant Menu of the Year and in 2013 they won the Tatler Award for Best Kitchen. He writes for numerous newspapers and periodicals and has appeared on television in The Great British Menu and Could You Eat an Elephant? for Channel 4.
Unfortunately this event will no longer be chaired by Fay Maschler; we are pleased to welcome Jamie Byng, CEO of Canongate, as chair.
Image: Samin Nosrat by Aya Brackett
|Name:||Ingredients: Salt, Fat, Acid, Heat with Samin Nosrat|
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