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
eskimonika's review against another edition
informative
inspiring
lighthearted
relaxing
slow-paced
4.75
almirareads's review against another edition
challenging
hopeful
informative
inspiring
reflective
fast-paced
5.0
this has got to be one of the most important culinary texts to read when you want to learn to take your cooking to the next level. I’M TELLING YOU! this book is PHENOMENAL! got it from the library, but i need to BUY HER! Samin Nostrat is THAT GIRLLLL for writing this masterpiece!!
bklassen's review against another edition
funny
informative
medium-paced
4.5
This book was probably the first cookbook I’ve actually read through instead of reading just the recipes. I think it’s because it takes more of the Serious Eats/Food Lab approach and tells you HOW to cook, not WHAT to cook. Obviously this could not replace culinary school, but I felt like I learned invaluable lessons about why you bring your meat up to temp, why my boiled veggies are bland, what flavors go with each other, and the biggest one: if something feels “off” in a recipe, consider if it needs more acid, more salt, more fat, or different heat to really find that balance.
I feel like I’ve gotten much better at balancing dishes or tweaking recipes when I ask myself about those four main components.
Of course, Samin’s writing is very accessible and I really enjoy her professional yet conversational approach to the book. The watercolor diagrams were really nice (and the shortcut charts are handy to boot), but my gripe, as with many other cookbooks, is pictures!! You eat with your eyes, they say, and photographs not only entice you, but they give a good reference for what the final product will look like.
Granted, I think experienced chefs literally go based on a title and list of ingredients because the rest is just knowing the processes and steps to execute meal components (or at least that’s what I’ve cursorily grasped from Epicurious videos and The Bear). They don’t need photos. But dang it, I’d like them!
imerjanian's review against another edition
5.0
This book was a delight! A blend of personal stories, the science behind good food, and practical ways to apply cooking skills and flavors. This book would be enjoyed by novice and well-seasoned (pun intended) chefs alike!