Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.
Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin’s canon of 100 essential recipes and their dozens of variations will teach you how.
Initial impressions: this is excellent!
I’ve just started reading this (about 60 pages of 450) and it’s really unlike any ‘cookbook’ I’ve come across. Part food writing prose, part manual, part infographic, it’s really shone a light – so far – on what it takes to transform your cooking from average to great. I’m hooked, and already using her guidance to great effect.
Will add a more in-depth review once I’ve worked my way through the whole thing, but I can already vouch for this being invaluable in the kitchen. I highly, highly recommend!