Cookbook Club

11 Reasons to Pick up a Copy of Salt, Fat, Acid, Heat

September 29, 2017

All throughout September, our Cookbook Club has been making its way through Samin Nosrat's Salt, Fat, Acid, Heat, and the response has been overwhelmingly positive. So much so, that if you don't already own it, we think you need to add a copy to your collection. Here are 11 reasons why it would be a smart move, straight from our members' mouths:

Photo by James Ransom

it will change the way you cook

“[This] book has been a revelation: [not] what I expected a cookbook to be and yet more than I ever hoped for. It encourages me to take liberties with the recipes while feeling empowered that I know what I am doing [better] than in the past. So, a million thanks for it!” —Dana Butunoi

“I believe that reading the first 190 pages has changed the way we have cooked this month in ways we might not even realize.” —Cindi Rocks

Shop the Story

“I learned not to fear salt. It didn't make me thirsty, nor did I gain weight from retaining water or something. I also learned to pair the fat with the cuisine, and that fermented milk products count as an acid.” —Shannon Stoney

“[This book is] reteaching some basics and introducing me to others. Haven't gotten to the recipes yet, but the narrative and illustrations have re-sparked an interest in cooking I haven't had in a while. I've had fun going back to prior months' cookbooks and applying this knowledge to those recipes!” —Elisa Botello

“I have been having a love affair with this book ever since it arrived on my doorstep. I have always seasoned as I go, understood the value of salt and salting ahead, used different acids and fat in many of the ways described in the book, and am the person who can always "fix" the sauce or gravy! The lessons in this book have taken all of those things a step further and it is a book I will go back to again and again. I think anyone can measure out ingredients and follow a recipe but it is when you learn to improvise, innovate, correct, balance, and cook without one that makes you a much better cook. The flavor wheels are brilliant and all of the recipes I have tried so far have been a success. We have cooked through a lot of great books since February but I value this one the most. Having Samin join us this month was simply icing on top of the cake. She has been amazing.” —Bridget Laird

you'll refer to it again (and again)

“I haven't gotten to the recipes yet but I've been reading this front to back and love it! I had a library copy and ordered my own because I'm sure I'll use this forever. I love how this is so much more than a cookbook.” —Stacia Biel

“This has been a great addition to my cookbook collection. One of my cooking goals has been to learn the art of seasoning. Surprisingly salt plays a big role in that, which I've never applied much thought to. I also really love how there are new things to learn every time I open this book. There is a treasure chest of basic cooking information that everyone can learn something from, even seasoned cooks. I can see this book being in every home as it's a great resource to have on hand.” —Dorrena Ortega

“I love this book! I especially appreciate her voice in writing this—I will read and reread this treasure!” —Vanessa Bramlett

“LOL—A woman at the library was willing to pay me to give up my hold on this book!” —Cheralee Stover

“I find myself flipping back to the culturally/culinarily appropriate wheels of flavor—fats, acids, and seasonings that match the origin or influence of a dish. It just makes so much sense!” —Kirsten Svenson King

you'll want to be ready for what's ahead...

We were lucky to be graced with Nosrat's presence in the club throughout the month, and members were especially excited for a sneak peek* of some exciting news:

“You guys! I just wanted you all to know: I spent the weekend on a test shoot in Toronto, getting acquainted with the wonderful crew working on the #saltfatacidheat documentary series! We'll be shooting through the fall and winter, and just as with the book, we are rethinking what food TV can do for the viewer, what it can look like, how much it can inform and inspire and encourage FUN! I can't wait for you all to see it! Coming to a screen near you in 2018.” —Samin Nosrat

*That is, before Nosrat was busted by her showrunner for posting photos from the set and had to take them down!

Want to join in the fun? Get up to speed on how to participate in the Club here.

See what other Food52 readers are saying.

I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.

1 Comment

KDH9966 September 29, 2017
Great recap of one of the best months yet @ the F52cookbook club!!