Salt, Fat, Acid, Heat

Posted on 04 January 2017 by Samin Nosrat

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared America s next great cooking teacher by Alice Waters.In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy Master the use of just four elements Salt, which enhances flavor Fat, which delivers flavor and generates texture Acid, which balances flavor and Heat, which ultimately determines the texture of food and anything you cook will be delicious By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time Echoing Samin s own journey from culinary novice to award winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone Refer to the canon of 100 essential recipes and dozens of variations to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen Destined to be a classic, it just might be the last cookbook you ll ever need With a foreword by Michael Pollan. Best Download [ Salt, Fat, Acid, Heat ] By [ Samin Nosrat ] – kino-fada.fr Full review at Leveled Up ReadingI love a good cookbook, but Salt, Fat, Acid, Heat goes beyond the normal boundaries of the genre I would almost say that this book is like the kosher salt in your kitchen it s going to enhance all...This book is flat out genius andthan deserves all the praise it received Salt, Fat, Acid, Heat is far from a normal cookbook Nosrat uses approachable, funny prose and helpful drawings to explain the basics of cooking and baking by considering the elements of salt, fat, acid, and heat In this way the book really teaches you how to cook everything, not just the recipes clustered at the book s conclusion This is a cookbook you actually READ vs flipping through a litany of recipes before g This book is ... Salt, Fat, Acid, Heat does offer an interesting way to think about the preparation of food, but I didn t find it indispensable or one that I can t imagine living without as Michael Pollan writes in the foreword Author Samin Nosrat tells us that there are only four basic factors that determine how good your food will taste salt, which enhances flavor fat, which amplifie...What a great idea for a cookbook I feel like this should be required reading for anyone even marginally interested in cooking For one thing, it s fascinating, and very well written But perhapsimportantly, Ms Nosrat provides a non intimidating guide to correcting the mistakes over or under seasoning, not knowing which ingredients pair well together, not knowing how to cook a cut of meat, etc that scare folks out of the kitchen Genius The number one comment I hear when I talk about What a great idea for a cookbook I feel like this should be required reading for anyone even marginally interested in cooking For one thing, it s fascinating, and very well written But perhapsimportantly, Ms Nosrat provides a non intimidating guide to correcting the mistakes over or under seasoning...If you order takeout for every meal or have a personal chef, feel free to ignore this book Everyone else on the planet, do yourselves a favor and read her first four chapters I consider myself a decent cook for an untrained young adult with mediocre cookware, but Samin Nosrat blew my mind with her simple and honest tips and lessons Apparently, I ve been using the wrong salt this whole time, bottled lime juice is the devil, you don t melt the butter for baked goods , and acid is way underuti If you order takeout for every meal or have a personal chef, feel free to ignore this b...I do not purchase cookbooks lightly, but I will be seeking out a copy of this one I will also be enthusiastically recommending this book to everyone I know with a kitchen and tastebuds This is the rare cookbook that transcends boundaries of cooking experience, background, and personal taste preferences I would just as easily recommend this book to a picky eater who s just starting out cooking as to a voracious and kitchen experienced foodie.Nosrat has created a solid system for teaching peopl I do not purchase cookbooks lightly, but I will be seeking out a copy of this one I will also be enthusiastically recommending this book to everyone I know with a kitchen and tastebuds This is the rare cookbook that transcends boundaries of cooking experience, background, and personal taste preferences I would just as easily recommend this book to a picky eater who s just starting out cooking as to a voracious and kitchen experienced foodie.Nosrat has created a solid system for teaching people how to really taste their food and use four simple elements to balance flavors and textures While she gives solid scientific reasons for the lessons in this ...This book is so interesting I never read regular cook books because I just Google specific recipes when I need to This book is a how to cook book or cooking theory There are lots of things that seem obvious once I read them like places that have meadows for grazing use lots of butter, but other places use other oils fats Duh, but I had never thought about it Or some things that I had read in recipes but didn t get the reasoning like let ingredients come to room temperature before begin This book is so interesting I never read regular cook books because I just Google specific recipes when I need to This book is a how to cook book or cooking theory There are lots of things that seem obvious once I read them like places that have meadows for grazing use lots of butter, but other places use other oils fats Duh, but I had never thought about it Or some things that I had read in recipes but didn t get the reasoning like let ingredients come to room temperature before beginning There s a little bit of science in it, but not much It s typical of what you d hear chefs say on a cooking show I m writing this without trying any of the specific recipes at the end, so if they re all terrible I might change my mind.But I have already thought about and used some things during regular Gobble delivery cooking Also, I like the prose and feel like the author i...I bought this after seeing her at an author talk She s INCREDIBLY fun and lively and the book is wonderfully illustrated She brings a lot of cooking experience, humor, and scientific knowledge to her explanation of how an understanding of the four basics of salt, fat, acid and heat can enable you to cook pretty much anything in the kitchen.Perversely, what I found was that this book actually made me feelintimidated about cooking, not less, despite her funny stories about real life kitche I bought this after seeing her at an author talk She s INCREDIBLY fun and lively and the book is wonderfully illustrated She brings a lot of cooking experience, humor, and scientific knowledge to her explanation of how an understanding of the four basics of salt, fat, acid and heat can enable you to cook pretty much anything in the kitchen.Perversely, what I found was that this book actually made me feelintimidated about cooking, not less, despite her funny stories about real life kitchen mistakes and her reminders that, e.g., it s just stew, if it doesn t work this time you can try it again I got her basic message that you need to understand the four tools and then you can improvise But there was a sort of subtext about I made this polenta following the recipe at Chez Panisse and the gifted professional chef tasted it and made an adjustment I never would have expected, and as a result the dish went from bland to fantastic I cook a lo...This book was exactly what I needed on my culinary journey I ve been teaching myself to cook over the last six years through books, cooking classes, and experimentation, but I ve encountered gaps in my knowledge that I didn t know ...Yup, I read this cookbook from start to finish And, yup it s really really good It has a lot about meat but is still great reference for the vegetarian, particularly in going through techniques and the various flavour charts throughout the book, which sh...

English
04 January 2017

Samin Nosrat