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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Kindle Edition
"I talk about Salt, Fat, Acid, Heat the way people talk about beloved pets or newborn babies; like I was a different person before I read it – and I was. I liked to eat, but hated to cook. I was a huge proponent of what I called "snack dinner," basically whatever I had that didn't require a cooking implement. Samin Nosrat (and illustrator Wendy MacNaughton) set me straight. Together they debunk the concept of recipes, instead teaching you how to build food (and flavor) from scratch and by instinct. Salt, Fat, Acid, Heat uses its eponymous guiding principles to chart a very delicious course toward never eating snack dinner again."
"My favorite metacookbook...[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from...Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton...Nosrat’s book would be of value both to people who don’t consider themselves cooks and to people actively striving to become better ones." (Atlantic)
"Inventively illustrated...ambitious...[Nosrat is] a talented explainer." (Wall Street Journal)
"A cookbook that will make you a better cook...with helpful, charming illustrations from artist Wendy MacNaughton." (Boston Globe)
"An exhaustively researched treatise on the four pillars of successful cooking." (New York Times Book Review)
"Hundreds of cookbooks are published each year. Some are good. Others are exceptional. A few are essential. Samin Nosrat just published “Salt Fat Acid Heat — Mastering the Elements of Good Cooking” and I daresay this one is essential...That’s the fabulous thing about this book — it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. It is possible to learn how to cook great food...This book is bound to become an indispensable addition to cookbook shelves throughout America." (Dayton Daily News)
"Nosrat’s beautiful, approachable book demonstrates how these four are the only elements necessary to make delicious meals anywhere, any time." (Rapid City Journal)
"Provides the cook with far more tools for branching out and exploring their own creative potential - and that makes it a standout." (Midwest Book Review)
"An excellent cookbook and culinary resource that pares down the idea that it only takes four ingredients to make food taste amazing." (Belleville News-Democrat) --This text refers to an alternate kindle_edition edition.
- ASIN : B01MQCCXPW
- Publisher : Canongate Books; Main edition (7 September 2017)
- Language : English
- File size : 47206 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Not Enabled
- Print length : 552 pages
- Best Sellers Rank: #6,328 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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By Anonymous Koala on 21 December 2018
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Note: Like many people, I rely heavily on Amazon reviews before purchasing anything, online or brick-and-mortar. Because of this, I am very honest when reviewing products. If I love something, you'll be the first to know. And if I hate it, I'll tell you that too. I try to be thorough to help people make informed decisions before buying new products. If you've found my review helpful, please click Helpful below. Thanks! :-)
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.
This is an amazing concept for a "cookbook", and I absolutely love the setup and flow of the text. It keeps me engaged by presenting information concisely, but manages not to be dry or overwhelming.
I was so sad to find a pretty glaring scientific error at the very beginning of the book in the section entitled How Salt Works (subsection Cooking Foods in Salted Water, pg 35-37). I have a lot of sympathy for typos and grammatical errors as they don't typically effect my comprehension of the subject matter, but this was a more serious problem with the science being presented. Specifically, Ms. Nosrat has conflated salt (NaCl) with all minerals, and presents the idea that salting cooking water enough will prevent osmosis of nutrients and minerals from inside whatever is being cooked into the water. Le Chatelier's principle dictates that osmosis over a permeable barrier (like the skin/flesh of a green bean) occurs when there is an imbalance of a particular mineral or compound, ergo, the only thing adding NaCl potentially prevents is leeching NaCl, Na, and Cl. Other minerals and nutrients will freely pass out of your food and into the water as easily as they do in unsalted cooking water. Steaming and other cooking methods might mitigate this issue as exposure to water is limited, however, I expect these processes might yield similar results if food is cooked to the same extent. The way we account for this nutrient loss, in reality, is by eating more of a given cooked food than we would its raw counterpart, which is what cooking allows us to do by physically breaking foods down!
I hope this is the only error of it's kind because it is quite confusing and misleading, but I'm not at all confident that I could discern a similar future error. I gave the book 3 stars simply because of my skepticism of the underlying science and the authors understanding. I guess we just have to take it with a grain of salt. ;)