SALT, FAT, ACID, HEAT Cover Reveal & Giveaway

Four years ago, Wendy MacNaughton and I began collaborating on Salt, Fat, Acid, Heat.  Along the way, we convinced Alvaro Villanueva to take on the monumental task of designing a 500-some-odd page book that aims to break all of the rules.  In other words, with these two, I've won the creative collaborator lottery.  (In my moments of deepest despair, I repeatedly told myself, "Well, at least the book will look good.")

Today, the book is finally available for pre-order and I get to share a little sample of our work with everyone--and tell you the backstory--and I couldn't be any happier about it.  

Here's my kitchen:

When Wendy and I started working together, I had the idea for her to draw my kitchen for the endpapers.  The drawing could function as both a list of kitchen essentials, and as a way to welcome the reader into my kitchen upon opening the book.  

A few months ago, Wendy and Alvaro came over so she could draw the kitchen.  Real talk: the shelves don't usually look that organized.  W & A, with their great visual editing skills, styled the shelves so they'd look great.  I can't tell you how long they spent turning that huge wooden spoon to just the right angle.  The only thing I did was make sure all of my kitchen essentials made it into the frame.  I also included as many meaningful gifts from friends as I could--my friend Tiffany made the mug holding the parsley and the bowl holding the tomatoes, Dario Cecchini gave me that red and white twine, my best friend Aaron brought me the paprika from Hungary, the lemon juicer, and the wooden spoons from Peru and Mexico, my friends Suzanne and Siew-Chin gave me that beautiful bain-marie for my 30th birthday.  

When we were done organizing, we took a look at my long pantry shelves and realized they'd also look great on the cover--we could even wrap them around the spine onto the back of the book!  Wendy kicked us out of the kitchen, put on her headphones, and drew for almost 3 hours straight.  I was afraid she'd emerge with carpal tunnel syndrome.

She went home and painted, and then we got to designing. Bringing as many people I love and respect as possible into my work has always been a priority. Getting to include Michael and Alice, Wendy and Alvaro, and all of the friends who've contributed to my kitchen collection on the cover of my book brings me incredible joy (we even worked in a nod to Julia Child with the subtitle!).  I'm thrilled with with the end result, and I can't wait to share the rest of the book with all of you come April!     

Some folks I admire took a look at the book recently.  Here's some of what they had to say:

"As I write, this book hasn’t even been published yet, but already it feels indispensable.  That must sound over-the-top, I know, but I honestly can’t remember the last time I read a book on cooking that was this useful or unusual. I suspect that’s because reading Salt, Fat, Acid, Heat feels less like being in the pages of a cookbook than at a really good cooking school..."—from the foreword by Michael Pollan, New York Times bestselling author of The Omnivore's Dilemma

“This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy. Samin is one of the great teachers I know, and wins people over to cooking with real food—organic, seasonal, and alive—with her irrepressible enthusiasm and curiosity.” —Alice Waters, New York Times bestselling author of The Art of Simple Food

“Like the amazing meals that come out of Samin Nosrat’s kitchen, Salt, Fat, Acid, Heat is the perfect mixture of highest quality ingredients: powerful storytelling and art, clear science, and infectious love of food. Nosrat's prose combined with Wendy MacNaughton’s beautiful illustrations are a perfect guide to employing the science of cooking for maximum deliciousness.”  —Rebecca Skloot, New York Times bestselling author of The Immortal Life of Henrietta Lacks

Salt, Fat, Acid, Heat is a very important book not because it contains many excellent recipes, although it does, or because it is written by a Chez Panisse alum, although it is. It is important because it gives home cooks a compass with which to navigate their own kitchens, and it places trust in them that they will be able to use that compass. Samin’s easygoing, cook-by-feel approach is never condescending or elitist. It is a step towards cooking without recipes and true empowerment (and joy!) in the kitchen.”  —John Becker and Megan Scott, 4th generation stewards of the New York Times bestselling Joy of Cooking

“Salt, Fat, Acid, Heat is a wildly informative, new-generation, culinary resource. Samin Nosrat's wealth of experience comes together here in a pitch perfect combination of charm, narrative, straight-talk, illustration, and inspiration. Ticking all the boxes for new and seasoned cooks alike, this book meets you wherever you are in the kitchen, in all the right ways.” —Heidi Swanson, New York Times bestselling author of Super Natural Cooking

The book won't be out until April 2017, but you can preorder now from any of these fine retailers (or your local independent bookstore): 

Sign up for my mailing list and follow along on FacebookInstagram, and Twitter to hear all of the SFAH news in the coming months...Wendy and I are cooking up giveaways, events, classes, and all sorts of good stuff!  

Special thanks to my editors, Emily Graff and Marysue Rucci, and all of the powers that be at Simon & Schuster for your patience, support, and guidance!  I doubt an author has ever loved a cover as much as I do this one.  

And to celebrate, a GIVEAWAY:

To celebrate this momentous occasion (trust me, when you write a 500-page book, every single milestone is momentous), I'm giving away a beautiful kitchen staple, courtesy of Staub USA.  (Thanks, guys!)

I chose this two-handled cast iron pan for its versatility and usefulness.  I can't tell you how many recipes in my book involve a cast iron skillet--and this one is especially gorgeous.  From roasting a chicken to sautéing green beans to baking a cobbler to making tomato confit, a pan like this is indispensable.  

The winner of the pan is @tifamade, for A lovely shot of her butcher block.  Get in touch with me, tiffany, and we'll get you your pan! 


1. Eligibility: This Campaign is open only to those who are 18 years of age or older as of the date of entry.The Campaign is only open to legal residents of the United States, and is void where prohibited by law. The Campaign is subject to all applicable federal, state, and local laws and regulations. Void where prohibited.

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3. Campaign Period: Entries will be accepted online starting on 6:00 AM (PDT) on Friday 9/28/16 and ending 11:59 PM (PDT) Wednesday 10/5/16. All online entries must be received by 11:59 PM (PDT) Wednesday 10/5/16.

4. How to Enter: The Campaign must be entered by posting a picture of your kitchen with the #SaltFatAcidHeat hashtag to Twitter, Facebook, and/or Instagram.  The entry must fulfill all Campaign requirements, as specified, to be eligible to win a prize. Entries that are incomplete or do not adhere to the rules or specifications may be disqualified at the sole discretion of Samin Nosrat. You must provide the information requested. You may not enter more times than indicated by using multiple email addresses, identities, or devices in an attempt to circumvent the rules. If You use fraudulent methods or otherwise attempt to circumvent the rules, your submission may be removed from eligibility at the sole discretion of Samin Nosrat

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