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Bookmark or Share- SALT FAT ACID HEATof the James Beard Award-winning New York Times Bestseller Salt, Fat, Acid, Heat. She is an Eat columnist at The New York Times Magazine and the host and an executive producer of the Netflix original documentary series based on her book. She lives, cooks, gardens, and laughs in Berkeley, California.
- Buy the Book - SALT FAT ACID HEATnew york times bestseller • 2018 james beard general cookbook of the year • 2018 fortnum & mason debut cookbook • 2018 iacp cookbook of the year • 2018 iacp julia child first book award • sunday times food book of the year 2017
- Buttermilk-Marinated Roast Chicken — SALT FAT ACID HEATSeason the chicken generously with salt and let it sit for 30 minutes. Stir 2 tablespoons of kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk.
- Soy-Braised Short Ribs - SALT FAT ACID HEATReduce heat as necessary to achieve browning gradually; it may take 4 to 5 minutes per side for well-browned ribs. Transfer the ribs, bone-side down, to a large Dutch oven or a large, deep ceramic or pyrex roasting dish, then pour the marinade over the meat.
- Ligurian Focaccia - SALT FAT ACID HEATSprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula. To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more.
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