Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Read Online Free - New York Times Bestseller
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. 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.
Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.
Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.
With a foreword by Michael Pollan.
|Title||:||Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking|
|Number of Pages||:||480 pages|
April 04, 2017
Full review at Leveled Up Reading
I love a good cookbook, but Salt, Fat, Acid, Heat goes beyond the normal boundaries of the genre. I would almost say that this book is like the kosher salt in your kitchen - it's going to enhance alllll the other recipes and cookbooks in your life. Personally, I...
July 23, 2017
This book is flat-out genius and more than deserves all the praise it received. Salt, Fat, Acid, Heat is far from a normal cookbook: Nosrat uses approachable, funny prose and helpful drawings to explain the basics of cooking and baking by considering the elements of salt, fat, acid, and heat. In...
July 03, 2017
Salt, Fat, Acid, Heat does offer an interesting way to think about the preparation of food, but I didn't find it “indispensable” or one that I “can't imagine living without” as Michael Pollan writes in the foreword. Author Samin Nosrat tells us that “there are only four basic factors that determi...
December 14, 2016
What a great idea for a cookbook! I feel like this should be required reading for anyone even marginally interested in cooking. For one thing, it's fascinating, and very well written. But perhaps more importantly, Ms. Nosrat provides a non-intimidating guide to correcting the mistakes (over- or u...
October 25, 2017
I do not purchase cookbooks lightly, but I will be seeking out a copy of this one. I will also be enthusiastically recommending this book to everyone I know with a kitchen and tastebuds. This is the rare cookbook that transcends boundaries of cooking experience, background, and personal taste pre...
December 20, 2017
This book is so interesting! I never read regular cook books because I just Google specific recipes when I need to. This book is a "how to cook book" or cooking theory. There are lots of things that seem obvious once I read them (like places that have meadows for grazing use lots of butter, but o...
December 17, 2017
This book was exactly what I needed on my culinary journey. I've been teaching myself to cook over the last six years through books, cooking classes, and experimentation, but I've encountered gaps in my knowledge that I didn't know how to fill. This book showed me the light! I now understand the...
February 12, 2018
Yup, I read this cookbook from start to finish. And, yup: it's really really good. It has a lot about meat but is still great reference for the vegetarian, particularly in going through techniques and the various flavour charts throughout the book, which show which flavours you might want to pair...
September 27, 2017
I can see why my friend enjoyed this book so much.....it taught more of the principles of cooking, not just recipes.
January 02, 2018
Definitely learned some new tricks, but I thought the salt and fat and heat sections were stronger than the acid section, where I need the most help! I think the concept of balance still feels elusive and that is what I want to learn. But I definitely moved in the right direction and made a much...