Salt, Fat, Acid, Heat : How to Cook for Beginners

A stunning cooking class inspired by the work of Samin Nosrat, who has written a book with this title.

He will show you how adding salt at the right time makes everything taste sweeter and with a full body of flavour. He will show you the way you cut vegetables, grate, puree, or slice them affects their flavour and how heat and time deeply affect the texture of food and their flavour profile.

And how acidity, when combined with a touch of bitterness, salt and sweetness creates simple delicious meals. Join them.