Take a photo of a barcode or cover
4.6 AVERAGE
4.6 AVERAGE
The book provides a lot of directions for how to cook, but it just wasn't enjoyable to listen to on my commute.
Interesting information on the science that underlies cooking. Good choice for anyone seriously pursuing cooking as a hobby or career. More casual cooks may be turned off by some of the insistence that the dish is a disaster if it doesn't do things an expensive/complicated way - most of us don't have palates that refined. Still, it affected some of how I think about cooking.
funny
informative
inspiring
lighthearted
fast-paced
Every person who ever intends to cook in any capacity (so everyone) should read this book. I sound so dramatic but it is life-changing. Within reading the first chapter (on salt) it changed the way I cook for the better.
Samin has a way of explaining the way things work in the kitchen that is so accessible, easy to understand, and can be implemented almost instantly. I feel I’ve learned so much that has made me a better cook, and that I’ll be able to continue to come back to this all the time and find something new.
Not to mention her delightful voice, stories, and the whimsical (and helpful) illustrations. Genuinely I can’t say enough about this book, it is revolutionary.
Samin has a way of explaining the way things work in the kitchen that is so accessible, easy to understand, and can be implemented almost instantly. I feel I’ve learned so much that has made me a better cook, and that I’ll be able to continue to come back to this all the time and find something new.
Not to mention her delightful voice, stories, and the whimsical (and helpful) illustrations. Genuinely I can’t say enough about this book, it is revolutionary.
adventurous
informative
inspiring
lighthearted
relaxing
medium-paced
completely changed how i view cooking, food, tasting, and being in the kitchen. necessary for anyone who cooks at home or wants to get better at it
informative
inspiring
fast-paced
This book tells you all about how each element in the title effects the taste of food. You'll be surprised. The Netflix documentary based on the book is good, but of course doesn't go into depth like the printed word.
adventurous
hopeful
inspiring
lighthearted
medium-paced
For the hype this books has, I was pretty let down.
My main complaints are the rambling style and reptitiveness of the book. It feels like it is trying to convey pretty simple concepts in as many words as possible.
This book could be good for the aspiring chef or for people that severely under season food. But as a whole, not a great read.
My main complaints are the rambling style and reptitiveness of the book. It feels like it is trying to convey pretty simple concepts in as many words as possible.
This book could be good for the aspiring chef or for people that severely under season food. But as a whole, not a great read.
Another installment of our poly cookbook club—this is the best so far! Salt, Fat, Acid, Heat is a fantastic book. Not only does it have solid recipes, but it’s written in a way that builds on itself to make cooking concepts easy for everyone from beginners to chefs.
Our group had few complaints and plenty of compliments for this month’s recipes. My recipe was Sage and Honey Smoked Chocken, and it was absolutely delicious! The honey and sage brine made the chicken juicy and sweet, and the hint of smoke made the perfect counterpoint to the crispy honey glazed skin. I served it with Tomato Confit, and together they’re incredibly flavorful. The recipe will make a return for the summer for sure.
Our group had few complaints and plenty of compliments for this month’s recipes. My recipe was Sage and Honey Smoked Chocken, and it was absolutely delicious! The honey and sage brine made the chicken juicy and sweet, and the hint of smoke made the perfect counterpoint to the crispy honey glazed skin. I served it with Tomato Confit, and together they’re incredibly flavorful. The recipe will make a return for the summer for sure.