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I want to read this book because I like cooking and want to get better at it (especially at modifying recipes or putting things together from whatever's in the fridge). And I love it when I learn more about how cooking works, both because it's intellectually interesting and thus fun, and because I then get to make tastier things!
In the tradition of The Joy of Cooking and How to Cook Everythingcomes 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 just four elements—Salt, which enhances flavor; Fat, which delivers 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. - Goodreads
“Contemporary fairy tales, cushioned by goofy humor and a deep tenderness for her characters, that aren’t always as dark or as sinister as they initially appear.” —The New York Times Book Review
"[Bender] is Hemingway on an acid trip; her choices are twisted, both ethereal and surprisingly weighty. . . . Terrifyingly lovely." –Los Angeles Times
Laura Hawkins, Math
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