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A better meal in 4... 3... 2... 1...
What makes a salad sing? A steak sizzle? A soup shine? Salt, fat, acid, and heat. Samin Nosrat, who began her career cooking at the storied Chez Panisse in Berkeley, California, explores these four building blocks of cooking in her cookbook of the same name.
As Nosrat says in her introduction, “this isn’t your typical cookbook.” She recommends reading it through start to finish, devouring it page by page as you would a novel (or a bag of potato chips). Each chapter is filled with cooking experiments that will help you understand the science behind why food tastes the way it does, and how you can achieve consistently delicious results.
With the help of illustrations by Wendy McNaughton that’ll charm the pants off you, Nosrat walks you through how to confit, what “sweating” a vegetable really means and why it matters, the beauty behind blanching, how you know when to add that final garnish of acid to your dish, and so much more. The second part of the book includes a compendium of recipes that will put into action all you’ve learned—it’s not a test, just the hard-earned result of all the tips you’ve picked up. If we had to give Sat, Fat, Acid, Heat a grade, it’d be an A+, no question.
Comes with a signed bookplate.
- Length: 480 pages
- Author: Samin Nosrat
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- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
What makes a salad sing? A steak sizzle? A soup shine? Salt, fat, acid, and heat. Samin Nosrat, who began her career cooking at the storied Chez Panisse in Berkeley, California, explores these four building blocks of cooking in her cookbook of the same name.
As Nosrat says in her introduction, “this isn’t your typical cookbook.” She recommends reading it through start to finish, devouring it page by page as you would a novel (or a bag of potato chips). Each chapter is filled with cooking experiments that will help you understand the science behind why food tastes the way it does, and how you can achieve consistently delicious results.
With the help of illustrations by Wendy McNaughton that’ll charm the pants off you, Nosrat walks you through how to confit, what “sweating” a vegetable really means and why it matters, the beauty behind blanching, how you know when to add that final garnish of acid to your dish, and so much more. The second part of the book includes a compendium of recipes that will put into action all you’ve learned—it’s not a test, just the hard-earned result of all the tips you’ve picked up. If we had to give Sat, Fat, Acid, Heat a grade, it’d be an A+, no question.
Comes with a signed bookplate.
- Length: 480 pages
- Author: Samin Nosrat