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Free Ebook Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, by Samin Nosrat Wendy MacNaughton
Free Ebook Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, by Samin Nosrat Wendy MacNaughton
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, by Samin Nosrat Wendy MacNaughton
Free Ebook Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, by Samin Nosrat Wendy MacNaughton
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Review
"Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why... Make room on the bedside table—and the countertop." (Bon Appetit)"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." (NPR.org)"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)
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About the Author
Samin Nosrat is a writer, teacher, and chef. Called “a go-to resource for matching the correct techniques with the best ingredients” by The New York Times, and “the next Julia Child” by NPR’s All Things Considered, she’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury). The Gutsy Girl (Bloomsbury), and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky Peach, Bon Appétit, AFAR Magazine, and elsewhere. She is the back page columnist for The California Sunday Magazine.
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Product details
Series: Salt, Fat, Acid, Heat Samin Nosrat
Hardcover: 480 pages
Publisher: Simon and Schuster; 4th edition (April 25, 2017)
Language: English
ISBN-10: 1476753830
ISBN-13: 978-1476753836
Product Dimensions:
7.4 x 1.6 x 9.1 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
704 customer reviews
Amazon Best Sellers Rank:
#46 in Books (See Top 100 in Books)
I bought this as a gift for my sister. I flipped through it extensively when it came in. I love it so much I am going to buy 2 more - one for a friend and one for me! I am a very visual person and the pictures in here are awesome. I love that they aren't photos, but rather hand-drawn-looking pics done in a watercolor way. I love the recipes that are full page visuals. There is lots of humor throughout. Make no mistake though, this is a cooking book, NOT a cookbook. It is teaching methods and how-to techniques. Yes, there is a section in the back third of the book with recipes to apply all you have learned. I love everything about this book. Can't wait to really dive into my copy. I highly recommend it.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! :-)
I want to love this book. The first half is interesting, even for experienced cooks. And then you get to the recipes. The section is a mess and seems like it bypassed the editing table. The text will often reference bolded recipes, not all of which can be found in the book; reference page numbers are wrong, and the index does silly things like list a text reference under "tart dough" but a recipe under "Aaron's tart dough" - which is helpful if you can remember Aaron but that's not really the point. Illustrations - which are lovely - in some cases contradict text and/or recipe 'matrices' (cf: onions or no in a beet and citrus salad?). Of course the whole point of the book is that you don't need strict recipes to follow - and I love that notion plus the very clever flavor wheels that talk about logical combinations - but this book reads like it was made to be hyperlinked, and if you're trying to follow a paper version I find it endlessly frustrating.
Best text about cooking I've ever read. It's both logical and fun so the lessons will stick. I'd call it perfectly balanced, like a great meal. After reading the first several pages, I went poking around, only to discover that I was invited back to the beginning (XO). You see, the book is about the "journey, not the destination." It's clever, witty, helpful, intuitive, and altogether a pleasure to read.
This was an excellent, excellent book. I read it cover-to-cover over the course of about two weeks. Despite a lifetime of mediocre-to-occasionally-excellent cooking, this definitely upped my game by giving me these 4 simple touchstones to examine each dish and ingredient through. When it comes to the science, it's a little light, and some aspects differ from other books in minor ways. The Food Lab is better suited for someone who is more technically minded and wants a better understanding of the "why, and show me your data" kind of answers to the kitchen. But if you are looking for first principles to get started cooking, or to kick up your habits and meals and the lense through which you'll view them, then this is THE best combination of education, recipes, and reference guides.If you get one cookbook, get this one (!!!). If you get two, get this and The Food Lab (...or if you need four, then also get McGee's On Food and Cooking & Cook's The Science of Good Cooking). But THIS is the book you NEED!
I just read this cover to cover and felt compelled to write a review. This is really an essential book to everyone's library. I love to cook and have a beautiful collection of cookbooks, but this one is truly special. Samin is a lovely writer. She exudes warmth and humor in her stories and it flows in such a way that you forget you are reading a combo of a cookbook/science textbook. Samin breaks down the importance of salt, fat, acid and heat. It's not just recipes but what, why and how. She does not talk down to her readers. She is straightforward, enthusiastic and fun. I've always loved the "why" in cooking and baking (like the Cooks Illustrated approach and The Food Lab: Better Home Cooking Through Science) - but I love that she narrows it down to four basic elements. I personally like referring to recipes, especially for dishes I don't cook on a weekly basis. But this books and others, like Ratio: The Simple Codes Behind the Craft of Everyday Cooking are important because they give you the tools to innovate and recipes become starting points. I wish I had this book 20 years ago when I started seriously cooking. It is like a breath of fresh air and incredibly inspiring. So grateful for this addition to my home library and can't wait to cook dinner tomorrow!
*sets down glass of rose that came out of a box* Buy this book. I pre-ordered it when it first came out and, frankly, was overwhelmed by the amount of text. As Samin predicted, I wanted to sneak ahead to the recipes and ignore her warnings to read and re-read part one before moving forward. Over the course of a few months, I've picked up this book and casually read sections that piqued my interest. Now I really do feel comfortable in her recipes and I'm following her suggested cooking lessons, which begin with something as "simple" as soaking and simmering beans to achieve optimal saltiness. Believe me, you probably don't know why you do what you do in the kitchen and this book will prove that. Also believe me, you're probably not salting your food enough. Pull the trigger; enjoy.
This book is worth its weight in gold. The author shares an extraordinary skill set organized in easily understood teaching modules. Mediocre fresh green beans turned into flavorful wonders, buttermilk plus chicken roasted to flavor and tenderness heaven, Italian bread salad flavor testing and adjustment by author's encouragement. My guests were in awe and freely praised my cooking. Easily improve your cooking through easy lessons. Destined to be a classic. The author empowers the home cook - the real deal.
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