Korean edition of [Salt, Fat, Acid, Heat] by Samin Nosrat. New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook. An ambitious new approach to cooking by a major new culinary voice. By explaining the hows and whys of good cooking, [Salt, Fat, Acid, Heat] will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Korean edition translated by Jei Hyo Yeong.