Salt, Fat, Acid, Heat

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Salt, Fat, Acid, Heat. Yep, I love me some of all of those things. But mastering them as elements of good cooking…that sounds like a job for my mama! Good thing I’ll be needing a gift for her come Mother’s Day on May…uh…May…something. I’ll have to look that up later.

In Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, chef and writer Samin Nosrat shows readers how to become home chefs worthy of the title by nailing what she calls the 4 components of cooking that really matter. Fat makes flavor, salt enhances it, acid adds balance, and heat determines what texture the flavor will take.

In addition to recipes, Nosrat’s cookbook includes narrative, illustrated walkthroughs, and kitchen science presented in an un-science-y way. Salt, Fat, Acid, Heat‘s forward comes from one of Nosrat’s students: The Omnivore’s Dilemma author, Michael Pollan.

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