A review by linda48
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, by Samin Nosrat
5.0
More of a textbook on cooking than a cookbook, this is a well-written, thoroughly researched, and filled with personal anecdotes to help both beginner and experienced cooks to hone their skills and turn out delicious food. Samin Nosrat has been on the talk circuits lately from "Wait, Wait Don't Tell Me!" to "The Splendid Kitchen", discussing her career, her adventures and misadventures and, of course, her cookbook.
This book is detailed and will answer most questions that cooks have or don't know they have. The actual recipes are few - basically, recipes to use as a template to then expand with your own take, or to use as practice for the lessons she sets out. Wendy MacNaughten, the illustrator, looks like she had a wonderful time with watercolor pens to illustrate certain sections of the book. (There are NO photographs of any of the recipes.) Note: If you are looking for baked goods, you would be better served picking up any book by Dorie Greenspan, Rose Levy Beranbaum or Ina Garten. But for main courses, salads or sauces, especially sauces, this is a wonderful book to own.
This book is detailed and will answer most questions that cooks have or don't know they have. The actual recipes are few - basically, recipes to use as a template to then expand with your own take, or to use as practice for the lessons she sets out. Wendy MacNaughten, the illustrator, looks like she had a wonderful time with watercolor pens to illustrate certain sections of the book. (There are NO photographs of any of the recipes.) Note: If you are looking for baked goods, you would be better served picking up any book by Dorie Greenspan, Rose Levy Beranbaum or Ina Garten. But for main courses, salads or sauces, especially sauces, this is a wonderful book to own.