这是一本能够改变你思考食物和烹饪方式的科普书，作者萨明·诺斯拉特从庞杂而多元的烹饪学科中大胆提炼出四大基本元素——盐，脂，酸，热，带我们深入烹饪艺术的核心。

　　每次踏入厨房，都在心里预备这份清单：

　　百味之王——盐

　　增加风味、实现诱人口感——脂

　　调和百味、增添食物色泽——酸

　　决定食物质地和口感——热

　　再充分调动你的感官，将“品尝”这一核心原理纳入，就集齐了优质烹饪的五种必要元素。

　　阅读本书的体验与徜徉在烹饪指南的书页间不同，而像置身一所杰出的烹饪学校。无论你是没怎么摸过厨刀的新手，还是厨艺精湛的烹饪达人，不管置身任意一间厨房，烹饪单一或复合食材，都可以凭借这四大元素无往不胜。最终，这些知识会形成你的第二天性，助你抛开食谱，大胆即兴烹饪。

　　作者简介

　　[美]萨明·诺斯拉特（Samin Nosrat）

　　美食作家、烹饪老师和主厨，《纽约时报》杂志美食专栏作家，被誉为“将正确烹饪的方法与高质量食材搭配相宜的百事通”，也被美国国家公共电台的《万事皆晓》广播节目誉为美国“下一位了不起的烹饪老师”。在2000年，萨明因偶然机缘与被誉为“星级大厨摇篮”的著名餐厅潘尼斯之家结缘，其职业烹饪生涯也由此开始。她的作品见诸《纽约时报》《好胃口》《旧金山纪事报》等刊物。她定居于加利福尼亚的伯克利，《盐，脂，酸，热》是她第一本著作。

　　[美]温迪·麦克诺顿（Wendy MacNaughton）

　　插画师和报道插画作家，数次为《纽约时报》畅销书绘制插图。她还在《加州周日杂志》拥有自己的专栏。温迪和丈夫居住在旧金山，家中有四条腿的宠物，还有一间因萨明而变得物尽其用的厨房。

　　译者：靳婷婷

　　靳婷婷，澳大利亚皇家墨尔本理工大学传媒系毕业，电影制片人、翻译。译作有《一生的旅程》《重新定义公司》《创新公司》《长期主义》等。2023年出版译作：奥斯卡影帝马修·麦康纳自传《绿灯》，奥斯卡奖编剧和作家查理·考夫曼长篇小说《蚁》。

In a popular science book that will change the way you think about food and cooking, author Samin Norrath boldly distill the four essential elements of a vast and diverse culinary discipline - salt, fat, acid, and heat - to take us to the heart of the culinary arts.

Every time you step into the kitchen, prepare this list in your mind:

The king of all tastes - salt

Increase flavor and achieve attractive mouthfeel - fat

Harmonize flavor, add color to food - acid

Determines the texture and taste of food -- heat

By fully engaging your senses and incorporating the core principle of "tasting," you bring together the five essential elements of good cooking.

The experience of reading this book is not like wandering through the pages of a cooking guide, but rather like being in a distinguished cooking school. Whether you are a novice who has never touched a kitchen knife or a skilled cook, you can rely on these four elements to cook single or combined ingredients in any kitchen. Eventually, this knowledge will become second nature to you, allowing you to abandon recipes and improvise.

About the author

[US] Samin Nosrat

Food writer, cooking teacher and chef, food columnist for The New York Times Magazine, known as "the know-it-all who pairs the right way to cook with the right quality ingredients," and as America's "next great cooking teacher" on NPR's "Everything Knows" radio show. In 2000, Samin accidentally met the famous restaurant Chez Panisse, known as the "cradle of star chefs", and his professional cooking career began. Her work has appeared in The New York Times, Bon Appetit, and the San Francisco Chronicle. She settled in Berkeley, California, and "Salt, Fat, Acid, Heat" was her first book.

[US] Wendy MacNaughton

An illustrator and report illustrator who has illustrated several New York Times bestsellers. She also has her own column in California Sunday Magazine. Wendy and her husband live in San Francisco with four-legged pets and a kitchen that Samin has turned into a perfect fit.

Translator: Jin Tingting

Jin Tingting, a film producer and translator, graduated from the Royal Melbourne Institute of Technology, Australia. His translations include "Journey of a Lifetime", "Redefining the Company", "Innovation Company", "Long-termism" and so on. 2023 Translation: The autobiography of Oscar-winning actor Matthew McConaughey, Green Light; the novel Ant by Oscar-winning screenwriter and author Charlie Kaufman.