中文简介：

《星期日泰晤士报》年度畅销书和《纽约时报》畅销书

Samin Nosrat在美国伯克利 Chez Panisse 餐厅工作时注意到，在混乱的厨房中，有四个关键原则，那就是盐、油脂、酸、温度。她的厨师伙伴们总是依靠这些原则来让食物变得更好。

通过掌握这四个变量，Samin找到了信心，相信自己在厨房里的直觉，用任何食材烹饪出美味的食物。凭借她简单但革命性的方法，她开设了大师班，为专业人士和业余爱好者提供了本能的烹饪技能。

无论你是想平衡油醋汁，做好焦糖烤蔬菜，还是炖煮嫩肉，Samin都会教你怎么做。

英文简介：

Sunday Times Food Book of the Year and New York Times bestseller

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.

Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.