A review by usedtotheweather
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat

5.0

I have read this book (in the past tense) but also know that I am not really done reading it--the principles introduced in the the book have already improved my day-to-day cooking, but there is more to learn in the particulars.

Also, I must credit Nosrat with teaching me how to confidently roast a chicken, well ahead of my 30 year birthday resolution to learn how to do so by the time I turn 35.