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muirk128's review against another edition
5.0
I'm never one to buy books, prefer to borrow from the library, but this one is going to have to be purchased and referenced constantly in my learning-to-cook journey!
marysalake's review against another edition
This isn't really a sit down and read kind of book.
greg_m's review against another edition
5.0
Excellent guide to how to use your senses to create great dishes using just four key concepts: salt, fat, acid, and heat. Although I personally could not use some of the recipies she provides, they all impart useful cooking techniques, with informative reasoning behind each of them, that I can easily apply to my own cooking. Ultimately, that is all the Samin is trying to do with her recipies, anyway. They only make up the last half of the book. The first half is completely dedicated to teaching you how important the four key factors in cooking are and how to manipulate them, on their own and in concert, to make great, home-cooked meals.
I bought this book hoping to break away from the motonoy and robotic life of following one recipe after another, even if they did turn out well. I wanted to start cooking using my instinct, to be able to craft a well-balanced dish from what I can find in the refridgerator. I have already made a few dishes from scratch using these first principles of cooking, and I could not be more pleased with the progress I've made in such a short time.
I bought this book hoping to break away from the motonoy and robotic life of following one recipe after another, even if they did turn out well. I wanted to start cooking using my instinct, to be able to craft a well-balanced dish from what I can find in the refridgerator. I have already made a few dishes from scratch using these first principles of cooking, and I could not be more pleased with the progress I've made in such a short time.
zehazoltan's review against another edition
informative
fast-paced
3.0
unfortunately written from a way too much american perspective