Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of June. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.


Summary Salt, Fat, Acid, Heat: Elemental Cooking with Samin Nosrat

Samin Nosrat’s bestselling book, Salt, Fat, Acid, Heat, took the food and cookery world by storm upon release in 2017 and she is now the star of a new Netflix series of the same name.

Samin’s ability to distil decades of professional experience into just four simple elements, combined with her warmth, her wealth of food knowledge from around the world, and her delicious recipes, makes her one of the most inspiring contemporary food writers, winning her fans including Yotam Ottenghi, Nigella Lawson and Ruby Tandoh.

In this food demonstration, Samin will teach you how to balance salt, fat, acid and heat in your cooking and show you how to turn seasonal ingredients into stunning dishes.

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Allergies and dietary restrictions

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Samin Nosrat

Samin Nosrat

Samin Nosrat is a writer, a teacher and a chef. Starting out at Chez Panisse in 2000, she has since cooked for the likes of Hilary Clinton and Jake Gyllenhaal, taught cookery classes across America, and written for numerous publications including The New York Times, Bon Appetit and the Guardian. Samin lives in Berkeley, California and Salt, Fat, Acid, Heat is her first book. A documentary series of the same name and based on the book is now streaming on Netflix.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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