Salt, Fat, Acid, Heat | Samin Nosrat | Cookbook Restaurants, Wine, Travel, Opinions

Salt, Fat, Acid, Heat by Samin Nosrat HeartHeart

Reviewed By

Sue Dyson and Roger McShane
Country: United States

This fascinating book has burst onto the scene with, seemingly, everyone talking about the passion that shines through the writing. And, it is not only passion but also depth, style, breadth and a masterful use of words to convey a message that is both uncompromising yet understandable.
The book is divided into two sections. The first covers the four main elements of Samin's approach to cooking, namely the control of salt, fat, acid and heat. The second section then provides recipes under headings such as salads, vegetables, fish, sauces, butter-and-flour doughs and sweets among others. This is an exciting book that will be in the pantheon of great cookbooks for a long time.
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