“Must-read debut from the most compelling new voice in food writing, a cookbook that gently teaches the reader that the key to expertise lies in fine tuning the senses. It’s an instruction manual, complete with beautifully illustrated charts and tables, but a romantic one.”
Featured in The Guardian’s Best Food Books of 2017.
Salt, fat, acid and heat: these are the overall ingredients of cooking delicious food, according to chef Samin Nosrat, who’s famous for teaching Michael Pollan the art of cooking. Pollan had generously featured her in his book called Cooked along with his Netflix show that goes by the same name.
Now, Nosrat is enlightening the masses with the key to good cooking through her latest illustrated cookbook “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. “
Samin Nosrat’s own culinary skills were developed at the famous legendary Californian restaurant, Chez Panisse. It’s the experience over there that inspired her to write this cookbook, which brings out the rightful and deadly combination of salt, fat, acid and heat.
According to the author, getting a firm grip on these four factors will free us from being dependent on various recipes. This will, in fact, enable us to come up with delicious meals, even from the leftovers in the fridge. Acing these elements of cooking will also help us demystify feeding ourselves and invite us to reconsider the regular food orders made from outside.
Salt, Nosrat writes, gives the entire dish a satisfying “zing” with each bite that you take. It amplifies the flavor and subsequently affects the food’s texture.
The message conveyed through this book is all about teaching yourself to be loose in the kitchen. The content helps the people understand this in a detailed fashion. This book is going to make you stand up in your kitchen and say what is the salt, fat and acid going to be.