Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking: The Four Elements of Good Cooking Hardcover – 29 Aug 2017
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"Quite simply an essential book ... a masterpiece" (NIGELLA LAWSON)
"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)
"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)
A beautifully illustrated and visionary New York Times bestseller that distils decades of professional experience into just four simple elements - and will set you free from recipes foreverSee all Product description
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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.
So many cook books offer recipes which ultimately come up short time and time again. Simple things that were probably done like seasoning meat at a certain time aren’t put into books.
Why using certain amount of salt enhances even the subtlest flavours of food, try cooking your vegetables her way, you will never want other people’s under seasoned vegetables.
This cook book is a must for every home cook. Once you master the basics, the cooking world is your kitchen.
With her simply explained principles you will turn out amazing tasting food every time.