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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Hardcover – 27 September 2017
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I have become slightly obsessed ... revolutionary in its simplicity -- YOTAM OTTOLENGHI
This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy -- ALICE WATERS
An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out ― * New York Times *
Funny and beautifully illustrated, this book will change the way you cook ― * BBC Good Food *
A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it -- APRIL BLOOMFIELD
The book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful ― * Daily Mail *
The lush, four-episode Netflix series inspired by this book might be the trebuchet that launched Samin Nosrat to household-name status, but it's her book that we'll still be reaching for decades from now . . . After applying Nosrat's lessons . . . I feel like I've levelled up from journeyman to master ― * New Yorker *
In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title ― * The Week *
Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements ― * Times Literary Supplement *
A genius approach to cooking which breaks down the four essential elements to great cooking ― * Esquire *
One of the best things about Samin Nosrat . . . is her low-key, down-to-earth and joyful approach to cooking. No matter what she's making or talking about, she makes cooking seem fun and downright accessible ― * Kitchn *
A must-read for both aspiring and experienced chefs and foodies alike ― * Sports Illustrated *
An unbelievably useful crash-course in cooking that broke everything down to those four essential elements ― * Esquire *
A guide to handling the essential elements you need to master to be an excellent cook . . . Expect to learn something ― * Universe *
Salt, Fat, Acid, Heat has made me situate cooking high-quality meals for myself as an act of radical self-care back into my life -- Mélissa Laveaux ― * Clash Magazine *
Samin delves into the science of cooking in an easily digestible way and suddenly makes sense of the instructions you've been blindly following in the kitchen your entire life . . . Just about everything you could want to know about cooking is in this book ― * Cate in the Kitchen *
About the Author
- Publisher : Canongate Trade; Main edition (27 September 2017)
- Language : English
- Hardcover : 480 pages
- ISBN-10 : 1782112308
- ISBN-13 : 978-1782112303
- Dimensions : 19.6 x 4.6 x 24 cm
- Best Sellers Rank: 215 in Books (See Top 100 in Books)
- Customer Reviews:
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Top reviews from Australia
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The wonderful illustrations by Wendy McNaughton also include handy charts summarising flavour profiles from round the world and charts showing what can be cooked how. Having devoured the Kindle version, this one is worth getting in hard copy, as it’s simply the best all-round reference book ever. From now on I’ll be salting meat the night before and not rushing the onions or the meat sauce. It’s really good to know the science (applied science really) behind what works best in the kitchen.
I watched the Netflix show before purchasing, so I kinda knew what to expect in terms of content, but I didn't realize it would also have a wealth of interesting recipes that would be interesting to learn and a range of difficulty and complexity levels. I'm tempted to get a second copy of myself.
Top reviews from other countries
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Samin has a really accessible style of writing and you can't help but like her as a person. I have enjoyed the stories she tells about her experiences and how she came up with this simple matrix for wonderful tasting food.
And it certainly has revolutionised my cooking. What's more, it's a great diet book. "Hold on a minute", I hear you cry. Let me explain. If you use this book, you might just find yourself enjoying your food so much that you'll eat less. The more satisfaction you can get from one mouthful of food, the less you'll need to eat. This is my own theory and it is working for me. Samin has improved the satisfaction I get from eating and I've lost nearly 2 kilos in a month. It's true.
But don't buy it to lose weight, buy it to rediscover enjoyment in the food you cook and eat. It's a terrific book. I would happily pay twice the price for it.
It does go into a lot of fairly tedious and obvious detail about the basics of using salt and which fats to use and which flavourings etc - all info that would be obvious from general knowledge or from just reading the recipe. Some recipes look interesting though and I will try them . It feels very geared to the US market too .not for me.
I bought it on Kindle. It has loads of diagrams which I suspect are really useful in a full sized book, but just can't be read in Kindle. If you want to understand your cooking, get this book in paper format.
This is an amazing concept for a "cookbook", and I absolutely love the setup and flow of the text. It keeps me engaged by presenting information concisely, but manages not to be dry or overwhelming.
I was so sad to find a pretty glaring scientific error at the very beginning of the book in the section entitled How Salt Works (subsection Cooking Foods in Salted Water, pg 35-37). I have a lot of sympathy for typos and grammatical errors as they don't typically effect my comprehension of the subject matter, but this was a more serious problem with the science being presented. Specifically, Ms. Nosrat has conflated salt (NaCl) with all minerals, and presents the idea that salting cooking water enough will prevent osmosis of nutrients and minerals from inside whatever is being cooked into the water. Le Chatelier's principle dictates that osmosis over a permeable barrier (like the skin/flesh of a green bean) occurs when there is an imbalance of a particular mineral or compound, ergo, the only thing adding NaCl potentially prevents is leeching NaCl, Na, and Cl. Other minerals and nutrients will freely pass out of your food and into the water as easily as they do in unsalted cooking water. Steaming and other cooking methods might mitigate this issue as exposure to water is limited, however, I expect these processes might yield similar results if food is cooked to the same extent. The way we account for this nutrient loss, in reality, is by eating more of a given cooked food than we would its raw counterpart, which is what cooking allows us to do by physically breaking foods down!
I hope this is the only error of it's kind because it is quite confusing and misleading, but I'm not at all confident that I could discern a similar future error. I gave the book 3 stars simply because of my skepticism of the underlying science and the authors understanding. I guess we just have to take it with a grain of salt. ;)