minty's review against another edition
2.0
I was not a fan of the wide-eyed "well golly!" tone of the author's writing/reading (listened to this book as an audiobook). I felt completely talked down to, and for the first two sections I gleaned very little that I did not already know. The acid section gave me some new pointers, and overall I enjoyed the science of the heat section, but generally I didn't get much out of this book.
Would be a great gift for someone really new to food, who likes science and can forgive an author who clearly only learned the science for the book, and had had zero intuition or clue prior. (Is it because I'm a science person already? Because I've subscribed to cooking magazines for 20 years? Because I've edited numerous cookbooks? Maybe. But I definitely feel like I always have more to learn, and this book... was not the source for it.)
Would be a great gift for someone really new to food, who likes science and can forgive an author who clearly only learned the science for the book, and had had zero intuition or clue prior. (Is it because I'm a science person already? Because I've subscribed to cooking magazines for 20 years? Because I've edited numerous cookbooks? Maybe. But I definitely feel like I always have more to learn, and this book... was not the source for it.)
whitmc's review against another edition
5.0
We often refer to "our friend Samin" in our house. I think that covers how I feel about this book. But seriously, everyone who is a person who eats should have a copy of this and read it. I learned so much just from the first half of the book that has fundamentally changed how I think about cooking and my kitchen. I have always enjoyed cooking, but now its so much more natural and fun, and I can easily incorporate my kids into the process and teach them. I'm jumping in to try new things, I am comfortable stocking my pantry so I can decide on a whim what to eat for dinner (I will never be a meal planner for more than 1 day ahead of time!). And the book is engaging and just enjoyable to sit down and read with a cup of tea.
If you are looking for a good gift, this is it.
If you are looking for a good gift, this is it.
alyssarichardson's review against another edition
i love love love this book, i just dont want to track my reading of it anymore tbh idk it just doesnt feel like it needs to have a storygraph moment
a_petro's review against another edition
informative
inspiring
slow-paced
3.5
I liked that Samin went into the science of how and why things work, but I found her writing style preachy at times. And the name-dropping was completely lost on me, as I had never heard of any of the people or restaurants she mentioned.
ela_lee_'s review against another edition
3.0
“If food doesn’t taste right, first turn to the lessons of salt, fat, and acid. Make sure that those three elements are in balance. Most often, that’ll be enough.”
3.5 stars rounded down to 3. I don’t know too much about Samin Nosrat, but I’ve been in a cooking rut and was looking for some inspiration. I wish these truly traditional cooking techniques were taught in public school or more often passed down between families. This book reminded me that recipes should just be a strong guide and cooking instinctually (by taste, sight, smell) should be prioritized over following a cook book. I know I’ve definitely forgotten to taste (numerous times) along the way and use my own senses and circumstances while cooking. Also, it was a great reminder that we shouldn’t be afraid to use salt. Food should be salted, not salty, and “too much” salt intake derives mainly from preserved and processed foods, not home cooking.
It is pretty intimidating how complex cooking can become regarding salt, fat, acid, and heat - but it all was great advice to take in. I rated this book a 3 because at the end of the day, many of these recipes and suggestions relate to higher-end, “fancy” meals (plus lots of meat) which realistically isn’t my style. But it does encourage me to get out to more farm to table and traditionally ethnic restaurants to experience and taste from the experts.
3.5 stars rounded down to 3. I don’t know too much about Samin Nosrat, but I’ve been in a cooking rut and was looking for some inspiration. I wish these truly traditional cooking techniques were taught in public school or more often passed down between families. This book reminded me that recipes should just be a strong guide and cooking instinctually (by taste, sight, smell) should be prioritized over following a cook book. I know I’ve definitely forgotten to taste (numerous times) along the way and use my own senses and circumstances while cooking. Also, it was a great reminder that we shouldn’t be afraid to use salt. Food should be salted, not salty, and “too much” salt intake derives mainly from preserved and processed foods, not home cooking.
It is pretty intimidating how complex cooking can become regarding salt, fat, acid, and heat - but it all was great advice to take in. I rated this book a 3 because at the end of the day, many of these recipes and suggestions relate to higher-end, “fancy” meals (plus lots of meat) which realistically isn’t my style. But it does encourage me to get out to more farm to table and traditionally ethnic restaurants to experience and taste from the experts.
vmdb's review against another edition
5.0
Absolute best cookbook I own. Plenty of recipes and even more science and understanding behind basic concepts for everyday cooking. A must read if you like to cook. Also it has beautiful illustrations all over the book