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A review by ela_lee_
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
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.