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Description
1955-1957 One-Fifty Series S4 Brake System Front 4301441HOFits 1955 57 Chevy Full Size Passenger Cars w Ridetech or Heidts (SP 102) 2" Drop Spindles Features: 2 Piece, 4 Piston, S4 Caliper Manufactured in Phoenix, AZ CNC Machined from US Sourced Forged or Billet Aluminum Powder Coated Finish Hard Anodized Aluminum Pistons, Stainless Steel Abutments and Noise Suppression Clips Dual Seals, Dust Weather & Pressure 2 Piece Slot, Drilled, Zinc Plate Rotor Specs: Applications Chevy Full Size Pass Car 55 57 Axle
Fits 1955-57 Chevy Full Size Passenger Cars w/Ridetech or Heidts (SP-102) 2" Drop Spindles
Features:
- 2-Piece, 4-Piston, S4 Caliper Manufactured in Phoenix, AZ
- CNC Machined from US Sourced Forged or Billet Aluminum
- Powder Coated Finish
- Hard Anodized Aluminum Pistons, Stainless Steel Abutments and Noise Suppression Clips
- Dual Seals, Dust/Weather & Pressure
- 2-Piece Slot, Drilled, Zinc-Plate Rotor
Specs:
| Applications | Chevy Full Size Pass Car 55-57 |
|---|---|
| Axle | Front |
| Brand | Baer Brakes |
| Caliper | S4 |
| Caliper Color | Hugger Orange |
| Disc Brake Caliper (Front) Piston Quantity | 4 |
| Disc Brake Caliper (Front) Type | Fixed |
| Disc Brake Pad FMSI Number | DR1 |
| Disc Brake Rotor (Front) Construction | Vented |
| Disc Brake Rotor (Front) Outside Diameter | 11.000IN |
| Emission Code | 6 |
| Export Description | Brake Components |
| Fitment Notes | w/Ridetech or Heidts (SP-102) 2" Drop Spindles |
| Grade Type | Performance |
| Hose Material | Stainless Steel |
| Lug Count | 5 Lug |
| Min Wheel Dia (verify using template) | 15IN |
| Product Line | 11 Inch SS4+ |
| Product Type | 11 Inch SS4+ Front Brake Kit |
| Prop 65 (C, R or CR) | CR |
| Prop 65 - Long Label | WARNING: This product can expose you to chemicals including Toluene Diisocyanate, and Nickel which are known to the State of California to cause cancer. For more information, visit www.P65Warnings.ca.gov |
| Prop 65 Yes/No | Yes |
| Rotor Thickness | 1.020IN |
| Rotor Type | 2-Piece |
| Surface Type | Slotted, Drilled & Zinc Plated |
| System Notes | Fits Heidts #SP-102 or Ridetech 2" Drop Spindles |
| Template | S125A |
| Title | S4 Brake System Front |
| Wheel Lug/Bolt Pattern | 5x4.75 |
| Wheel Stud Size | 1/2-20" x 2.25" |
Application:
| Year | Make | Model | Submodel |
|---|---|---|---|
| 1955-1957 | Chevrolet | One-Fifty Series | |
| 1955-1957 | Chevrolet | Two-Ten Series | |
| 1955-1957 | Chevrolet | Bel Air | Base |
| 1955-1957 | Chevrolet | Bel Air | Nomad |
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4.9 ★★★★★
Based on 14 reviews
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Product Reviews
★★★★★ 5
This is the best medium ship book
Format: Kindle
I love this book because it's not just a bunch of stories. It tells you what and how to do!
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Reviewed in the United States on February 15, 2025
★★★★★ 4
Concise Book
Format: Paperback
I had read and felt her energy from her other book, Astral Travel for Beginners, and I loved that book! So, I bought this book. This book feels less personalized for me and more general but if you want a quick and concise book on this topic you might like that. I think a book of approximately 100 pages would be more reasonably priced at $7 versus $10 as well.
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Reviewed in the United States on November 19, 2024
★★★★★ 5
Great book!
Format: Paperback
I absolutely love this book! This is a very simple book but incredibly informatively written. Thoroughly enjoyed it!
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Reviewed in the United States on March 4, 2025
★★★★★ 5
Flavor-packed and accessible recipes
Format: Hardcover
This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast, and Sweets. The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble, and ingredient prep is thankfully built into the recipe directions, rather than the ingredient lists, so there's no time wasted as you cook.
The recipes are mouth watering and have relatively short but impactful ingredient lists, and are written in an accessible voice that helps the reader learn why certain choices were made. For example, the recipe for "Shells, peas & buttermilk" instructs: "Stir in a small handful of grated pecorino—this isn't a cheese sauce, so don't go too crazy here. We want to really taste the peas and mint—the cheese is there more as seasoning. The sauce should still be quite loose and brothy." These small notes help the home cook understand what the final outcome should look and taste like, beyond just the ingredient list and measurements. And the videos and audio cook-along notes are an entertaining addition that make you feel like you have Molly cooking alongside you in your kitchen—definitely an innovation over the many other cookbooks I own.
As Molly notes in the foreword, the recipes are all purposefully balanced with hits of fat, acid, and (for some) spice. Most of the recipes are not exactly healthy—many call for butter, cheese, heavy cream, and/or oil—but after cooking a few recipes already, I can say that these ingredients pay off in the final product.
There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you. Recipes that stood out to me include Sizzled [store-bought] Dolmas with Yogurt and Brown-Buttered Pine Nuts; Sizzled Seedy Tomato Salad; Marinated Zucch & Mozz with Fried Sunflower Seeds; Drunken Cacio e Pepe; Grandma Pizza with Morty-D & Peperoncini Pesto [using store-bought pizza dough]; Broken Noodle Bolognese; Rigatoni with Creamed Leeks & Chive Bread Crumbs; Crispy Orecchiette with Spicy Sausage & Collard Ragu; Tangled Leek Pizza; Rarebit Mac 'n' Greens [why does a rarebit mac & cheese not exist already? brilliant]; Skirt Steak with Juicy Tomatoes & Salsa Macha; Crispy Salmon with Coconut Rice & Crackle Sauce; Hot Sauce-Braised Short Ribs with Winter Squash; Miso-Braised Chicken & Leeks; Chile-Braised Half Chicken with Caper Chimichurri; One Pot Chicken Mujadara; Curried Lentil & Sweet Potato Pot Pie; Spicy Green Fregola with Spicy Yogurt; Dilly Beans [canned white beans] & Burrata with Frizzled Shallots; Spicy Coconut-Smothered Green Beans; Sunken Drunken Apple Cake; Black Sesame Rice Pudding Brulee; Maple Ricotta Munchkins; Baklava Ruffle Pie... I could go on.
IMO this book is an improvement over Cook This Book, which featured good basic recipes but fewer innovative flavor combinations. I have fairly specific standards for recipes I actually want to cook—they should be doable within 30-60 minutes, include mostly ingredients I already have on hand, and promise better flavors than I could come up with myself—and nearly every page in my copy is dog-eared, which says a lot.
A minor note: The serif retro header font is difficult to read, the font size of the recipe text is small, and the page margins should be larger. But it's worth breaking out your readers.
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Reviewed in the United States on October 17, 2023
★★★★★ 5
More flavor, more fun
Format: Hardcover, Format: Hardcover
If you’re looking for a fun book with unique flavor combos, give More is More a go!
So far I’ve made the marinated zucchini, drunken cacio e pepe, shells peas and buttermilk, meatloaf, italian sandwich, tahini date shake, and the best cookies ever - the pistachio brown butter halva chocolate chunk cookies (a mouthful). Everything has been delicious and is on my re-make list.
Some highlights on my very long want-to-make list are her meatballs, broken noodle bolognese, chicken salad w coconut crunch & miso braised chicken.
Pros:
- Fun, creative recipes
- Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages me to try new things. Plus I know I can trust that the recipes are well thought and will work out
- Recipe pairing suggestions - this is a huge help for me personally and I’m already eating more veggies thanks to it
- Molly is very talented at creating a ton of flavor from a relatively short ingredient list
- The book has QR codes for audio and video follow alongs!
Cons:
- The header font can be hard to read, but the recipes themselves are readable
- The abbreviations can be a bit much at times, sure, but they’re just in the titles/descriptions, not the recipes themselves. Not a big detractor for me
I’ve seen some complaints that there are too many recipes from The Club. If the book had a bunch of recipes from a free site, I can see the argument for being mad about it. But there are only around a dozen recipes from The ($5/month) Club and if anything, I was happy they were printed in the book because I can now cancel my Club membership - was holding onto it because I didn’t want to lose some of my go-tos.
Molly has helped me gain confidence in the kitchen and become a more effective and efficient cook. Everything I’ve made from More is More has been fantastic so far and I’m super pumped to continue cooking through it!
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Reviewed in the United States on October 17, 2023
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