If you are one of our first readers you are probably asking yourself why we are back with the Salt Fat Acid Heat Cookbook review. The first time we brought you this book, we score it with a 4.5 out of 5. But after a year, and after becoming our go-to cookbook we decided that it is time for a review update.
Samin Nosrat is the writer, teacher, and chef behind Salt Fat Acid Heat: Mastering the Elements of Good Cooking. A book that was named one of the best of 2017. A New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook. A visionary new master class in cooking that distills decades of professional experience into just four simple elements.
Salt Fat Acid Heat is an ambitious new approach to cooking by a major new culinary voice. The idea behind this book is quite simple! Salt enhances flavor, fat delivers flavor and generates texture, acid balances flavor, and heat determines the texture of food. Chef and writer Samin Norsat have taught everyone from professional chefs to middle schools kids to cook using her revolutionary, yet simple philosophy, that she acquired at Chez Panisse restaurant.
By explaining the hows and whys of good cooking, Salt Fat Acid Heat will teach and inspire a new generation of cooks. Teach them how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Sometimes, making the transition from professional kitchens to home kitchens can be difficult, especially in cookbooks. But in Salt Fat Acid Heat this not happen, in fact, this cookbook is a solid bridge 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. In this book, you will find more than 100 essential recipes and dozens of variations. From balanced vinaigrettes to tender braised meats or even flaky pastry doughs, this book got you covered.
As the title suggests, this book is divided into 4 elemental categories: salt, fat, acid and heat. Every section will teach you how these components work to make your food taste better. What’s so attractive about this organization is Samin’s choice to have had her book illustrated. With more than 150 illustrations and infographics that reveal an atlas to the world of flavor, Salt Fat Acid Heat will be your compass in the kitchen.
To really understand the magic behind this book you really need to see it for yourself. Inside, you will have very simple recipes like the red wine vinaigrette, but also more advanced recipes from Chez Panisse. You will have recipe variations that will unlock an infinite number of recipes. In contrast with many other cookbooks, in this one, you not only learn new recipes but you will begin to understand why certain flavors work well together.
Salt Fat Acid Heat is by far the most extraordinary cookbook we had the opportunity to review!
We decided to revisit this book, because only now, almost a year after the first review, we realize how many things we change after reading this book. It is incredible to see how a cookbook like this can improve your cooking skills. You might think that this book is only for home cooks, but no, even professional chefs can learn a lot with it.
Without we realize, Salt Fat Acid Heat has become our go-to cookbook. Every time we need to know something about food we find our selfs coming back to it.
Salt Fat Acid Heat: Mastering the Elements of Good Cooking brings something new to the cookbooks market. The revolutionary approach that Samin had in this book, make it an essential piece of any cookbook collection. Destined to be a classic, it just might be the last cookbook you’ll ever need.
Salt Fat Acid Heat: Mastering the Elements of Good Cooking is by far our favorite cookbook ever! If we could only choose one cookbook for the rest of our days this would be the one!