(Salt Fat Acid Heat Mastering the Elements of Good Cooking) PDF DOWNLOAD µ Samin Nosrat
This book is so interesting I never read regular cook books because I ust Google specific recipes when I need never read regular cook books because I ust Google specific recipes when I need This book is a how to cook book or cooking theory There are lots of things that seem obvious once I read them like places that have meadows for grazing use lots of butter but other places use other oilsfats Duh but I had never thought about it Or some things that I had read in recipes but didn t get the reasoning like let ingredients come to room temperature before beginning There "S A LITTLE BIT OF SCIENCE IN IT BUT " a little bit of science in it but much It s typical of what you d hear chefs say on a cooking show I m writing this without trying any of the specific recipes at the end so if they re all terrible I might change my mindBut I have already thought about and used some things during regular Gobble delivery cooking Also I like the prose and feel like the author is giving direction in a chatty way Recommend to people who are interested in learning how to become intuitive cooks and are interested in the science ish foundations for cooking2020 Edit I ve tried some of the recipes since I ve read it and the recipes are fairly wordy but not THAT complicated Like if you ve ever cooked something brand new and it says cook until done and then you have to google On the other hand Samin Nosrat will explain like a page of how you know when it s done She ll describe the color and temperature and smell and texture That might seem intimidating but I found it super helpful Also she tends to make the very best version of things but will tell you when things are extra Like I made her pie dough recipe and she tells you to freeze the mixing bowl and mixer and ingredients Most recipes will tell you to use ice water but Samin tries to get you the Plato ideal of pie crust and that means freezing the flour I don t use her recipes for every day food but if I want to make something special for a birthday or something they are the best versions of food I think the first half of the book about theory is useful but the recipes are also excellent I bought this after seeing her at an author talk She s INCREDIBLY fun and lively and the book is wonderfully illustrated She brings a lot of cooking experience humor and scientific knowledge to her explanation of how an understanding of the four basics of salt fat acid and heat can enable you to cook pretty much anything in the kitchenPerversely what I found was that this book actually made me feel intimidated about cooking not less despite her funny stories about real life kitchen mistakes and her reminders that eg it s ust stew if it doesn t work this time you can try it again I got her basic message that you need to understand the four tools and then you can improvise But there was a sort of subtext about I made this polenta following the recipe at Chez Panisse and the gifted professional chef tasted it and made an adjustment I never would have expected and as a result the dish went from bland to fantastic I cook a lot and am basically happy if everything looks nice and is basically tasty After reading this I started to feel like every dish in a meal has to be perfected and at a higher level of flavor than I am probably currently achieving So a good cookbook maybe best of all for a younger cook who can absorb the information without having a crisis of confidence Lively funny informative but ultimately not the best cookbook for me that I ve read this year The recipes that make up the second half of the book are fine and appealing but again nothing that made me flag the page and think Wow can t wait to try this one I was frustrated by this book But it was also fantastic Why it s good It s ust an excellent explanation for cooking. A visionary new master class in cooking that distills decades of professional experience into ust four simple elements from the woman declared “America’s next great cooking teacher” by Alice WatersIn the tradition of The Joy of Cooking and How to Cook Everything comes Salt Fat Acid Heat an ambitious new approach to cooking by a major new culinary voice Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary yet simple philosophy Master the use of ust four elements Salt which enhances flavor; Fat which delivers. .
And a great way to view the whole enterprise I love
COOKING AND AM PRETTY DECENT AT and am pretty decent at the stuff I like but there enterprise I love cooking and am pretty decent at making the stuff I like but there a lot in here that you get intuitively as a cook that is nice to see explained and spelled out Like the acid part I already love salt and I have intuitively used acid lemon and vinegar in most of my foods but it was great to understand why The frustrating Some it was very obvious and other parts were too complex without recipes for example when she talks about bread dough breads and emulsion My main beef with the book is that it s all about Alice Waters and what she likes I already know about Alice Waters and frankly didn t want to read another book about her I was MUCH MUCH interested to hear about Nosrat s grandparents and family in Iran and how they work salt acid fat and heat in their food developed over thousands of years Or Indian or Italian She gives hints about her family s cuisine but keeps coming back to what Alice said and does But Alice did not invent the tricks of cooking I would bet her grandmother could teach her a lot about the subtleties of flavor I know because I have a grandma ust like hers If you order takeout for every meal or have a personal chef feel free to ignore this book Everyone else on the planet do yourselves a favor and read her first four chapters I consider myself a decent cook for an untrained young adult with mediocre cookware but Samin Nosrat blew my mind with her simple and honest tips and lessons Apparently I ve been using the wrong salt this whole time bottled lime uice is the devil you d This book is flat out genius and than deserves all the praise it received Salt Fat Acid Heat is far from a normal cookbook Nosrat uses approachable funny prose and helpful drawings to explain basics of cooking and baking by considering the elements of salt fat and heat In this way the book really teaches you how to cook everything not ust the recipes clustered at the book s conclusion This is a cookbook you actually READ vs flipping through a litany of recipes before giving up I can t overemphasize how enjoyable I found this book I do not purchase cookbooks lightly but I will be seeking out a copy of this one I will also be enthusiastically recommending this book to everyone I know with a kitchen and tastebuds This is the rare cookbook that transcends boundaries of cooking experience background and personal taste preferences I would New Plant Parent: Learn the Ways of Plant Parenthood just as easily recommend this book to a picky eater who sust starting out cooking as to a voracious and kitchen experienced foodieNosrat has created a solid system for teaching people how to really taste their food and use four simple elements to balance flavors and textures While she gives solid scientific reasons for the lessons in this book she is not dogmatic about recipes or precise directions at least not in the way that The Food Lab Better Home Cooking Through Science for example is Instead she encourages cooks to use their own senses as guides toward their own perfect cuisine There are recipes here but Nosrat is insistent that they are not to be followed by rote I love how each basic recipe gives way to a myriad of variations showing how they function as a part of a meal adding acid or crunch or richness for example rather than simply showing off a combination of fancy ingredients This book is much of a textbook than a traditional cookbook in fact right off the bat Nosrat suggests that her readers read cover to cover rather than picking their way back and forth through the pages Her recipes are purposefully classic corn chowder tuna confit fried chicken etc and invite personalization I don t think there s single trendy ingredient in sight the. Flavor and generates texture; Acid which balances flavor; and Heat which ultimately determines the texture of food and anything you cook will be delicious By explaining the hows and whys of good cooking Salt Fat Acid Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients anywhere at any time Echoing Samin’s own ourney from culinary novice to award winning chef Salt Fat Acid Heat immediately bridges the gap between home and professional kitchens With charming narrative illustrated walkthroughs and a lighthearted. .