VERDICT: 4 stars
Anna: This book will truly change how you cook!
Salt Fat Acid Heat is a cookbook that is meant to be read. It first teaches you the science behind the four basic elements of cooking- salt, fast, acid, heat. There are then recipes in the back to put your skills to practice.
This book teaches you how to season from within with salt, how to properly use fat as a cooking medium or as a seasoning, how to balance meals with acid, and, finally, how to transform food with heat.
My husband and I both love to cook, and we read this back to back, cover to cover. Samin inspired us to make immediate changes to our kitchen by investing in some new staples, reorganizing, and immediately putting her recipes and tips to the test.
Some tips of hers that I’ve been putting into practice are: to salt ahead of time and for as long as possible, to let meat come to room temperature before cooking, and to always heat my pan before adding anything. I’ve always been a fan of roasting veggies, but her simple tip of briefly boiling vegetables instead has been revolutionary!
My only complaint with this cookbook is that it is very meat-heavy. There are dozens of chicken recipes, specifically, which seems to be a favorite of Samin’s. To each his or her own, but as someone who favors vegetarianism, I’m a little disappointed with the overwhelming emphasis on meat.
Even so, I highly recommend you pick this up if you want to spice up your cooking!
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