This is definitely a 5-star book for me.
The way everything is written and explained in the book is simply outstanding. The book takes a very scientific approach to cooking and breaks down the elements of good cooking into four simple categories - Salt, Fat, Acid, and Heat. She then goes on to explain each element in detail and how they work together to create the perfect dish.
What I particularly loved about the book was the way the author uses stories, anecdotes, and personal experiences to illustrate some points. The book is filled with beautiful illustrations, diagrams, and photographs that make it easy to follow along and understand the concepts she is explaining.
Another great thing about the book is that it is not just a recipe book. It's more like a cooking guide that teaches you the principles of good cooking.
In conclusion, I would highly recommend this book to anyone who loves cooking or wants to improve their cooking skills. It's a beautifully written and illustrated book that will inspire you to become a better cook and to have more fun in the kitchen.
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Popular highlights in this book
Keep two kinds of salt on hand: an inexpensive one such as sea salt or kosher salt for everyday cooking, and a special salt with a pleasant texture, such as Maldon salt or fleur de sel, for garnishing food at the last moment.Highlighted by 603 Kindle readers- In order to preserve the texture of mushrooms, wait to add salt until they’ve just begun to brown in the pan.Highlighted by 579 Kindle readers
- In order to flavour dried beans from within, add salt when you soak them or when you begin to cook them, whichever comes first.Highlighted by 487 Kindle readers
From the Publisher
Master the four elements of good cooking
Salt's primary role in cooking is to amplify flavour. That doesn't mean you should simply use more salt – it means you can learn how to use salt better.
Fat can contribute flavour to a dish, but it can also bind other ingredients, it can used as a cooking medium to heat or cook food, and it can affect the texture of a dish, making it creamy, flaky, crispy...
If salt enhances flavours, acid balances them – it can give a pleasing counterpoint not just to sugar in your food but also to salt, fat, bitterness and starch.
Heat is the element of transformation: using it well means knowing how different foods react to it, and using it so that the surface of your food and its interior are done cooking at the same time.
Samin Nosrat is a chef and food writer. Salt, Fat, Acid, Heat is her first book – it made the New York Times Bestseller list, became Sunday Times Food Book of the Year and was the inspiration for her hit Netflix documentary series of the same name. In 2019 she was on the Time 100 list of the world’s most influential people.
Best Cooking Book. 🍳 📙
Brilliant book. I was looking for a food science book as a Christmas present for my partner and this went down great.The concepts are well explained and remain focused on the topic at hand. You will learn the principles and reasoning behind everything you do.The illustrations are plentiful and brilliant and serve as an alternative to photographs to encourage the idea that there is no "correct" result in cooking.The hardback is well bound and durable, which is great for the kitchen, and the pages have a glossy finish. Overall the book comes at a very reasonable price considering the quality.
Top reviews from United Kingdom
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- Reviewed in the United Kingdom on 19 November 2024
- Reviewed in the United Kingdom on 20 September 2024
- Reviewed in the United Kingdom on 7 April 2023
- Reviewed in the United Kingdom on 29 May 2024
Top reviews from other countries
- Rebecca RaffleReviewed in the United States on 22 February 2025
Salt, Fat, Acid, Heat: A Game-Changing Cookbook for Every Kitchen Chef Rebecca Raffle’s Review
- Amazon CustomerReviewed in India on 3 March 2025
Wonderful read and gift! Great quality!
Right from the cover and illustrations to the passionate elaboration of each topic covered in this book, both my husband and I loved it.Amazon CustomerWonderful read and gift! Great quality!
Reviewed in India on 3 March 2025
He is an aspiring chef and this was a wonderful gift for him.
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