Salt, Fat, Acid, Heat : Mastering the Elements of Good Cooking

The book is well written and have a lot of great tips along the way. I haven't tried any of the recipes yet, bought this primarily for the basic understanding of how dishes are affected by the titled elements. Delivery: 1* as it was packaged in a simple Amazon plastic bag for delivery. Hardcover book was scuffed up and looked used (it wasn't).

I found outside the door without packaging. The hard cover as already broken and it also super dirty

Consumo muchos libros de cocina y recetas y desde Cocinar de Michael Pollan no me había encontrado uno que me hiciera replantearme la cocina como Salt, Fat... Planteamiento muy original y acertado de ver la cocina, con fundamentos científicos pero sobretodo mucha observación y GUSTO.

This book has seriously taken my cooking to the next level. I have been doing a variety of experiments, one of my favourites being to make a recipe from Pinterest, then recreate the recipe by applying the techniques from the book. The difference is astronomical. I never would have guessed how much of an impact making such small and simple adjustments--such as a squeeze of lemon or seasoning the night before--would have on my food. One of the best things is that I have learned to improve recipes that I already thought were pretty solid. Since reading Salt fat Acid Heat, I have made a conscious effort to develop my palate, and this has led me to make slight modifications that have made recipes go from delicious to "holy sh*t" I used to think that making good food was a mysterious skill that could only be acquired through experience and education, but these are tips that absolutely anyone can use, and they don't even take much time. This book has also helped me improve my palate as well. For anyone who loves to cook and wants to become better at it, this book is a fundamental guide to have on their bookshelf.

Amazon Review: Salt, Fat, Acid, Heat by Samin Nosrat is a Game-Changer for Every Home Cook and Chef As a professional chef and food science educator, I’ve read countless cookbooks, but very few have fundamentally reshaped my approach to cooking like Salt, Fat, Acid, Heat by Samin Nosrat. This book isn’t just a collection of recipes. It’s an essential culinary guide that breaks cooking down into its four foundational elements, making it easy for anyone to cook intuitively. Why This Book is Revolutionary Nosrat doesn’t just tell you how to cook—she teaches you why things work in the kitchen. She simplifies complex concepts with clear, engaging explanations, stunning illustrations, and a warmth that makes you feel like she’s guiding you personally. I’ve always believed that understanding the “why” behind cooking techniques is what separates a great cook from an average one, and this book delivers that knowledge in a way that’s both accessible and profoundly educational. Key Takeaways That Changed My Cooking Forever ✅ Salt Enhances Everything – This book deepened my appreciation for how different salts (kosher, flaky, fine) impact flavor and texture. ✅ Fat is Flavor – From olive oil to butter, Nosrat explains how fats carry flavor and influence mouthfeel. ✅ Acid Balances Dishes – One of my biggest takeaways was how acid (vinegars, citrus, fermented foods) brings food to life. ✅ Heat is the Final Key – Understanding the science of heat helped me refine my roasting, searing, and braising techniques. Perfect for Beginners and Experts Alike Whether you’re a home cook just starting out or a seasoned chef looking to refine your skills, Salt, Fat, Acid, Heat belongs in your kitchen. The techniques in this book have helped me train culinary students, teach home cooks, and even improve my own plating and recipe development. Final Thoughts: A Must-Have Culinary Guide This book has changed the way I cook and teach food science, making it one of my most recommended reads. If you’ve ever struggled with seasoning, balancing flavors, or perfecting textures, this book will give you the confidence and knowledge to cook instinctively. ⭐ 5 out of 5 stars! Essential for anyone who loves food. - Chef Rebecca Raffle

Maravilhoso... um presente de livro... o papel poderia ser couchê mas acho que o valor sairia mais alto.

Probably the food book I've most recommended and gifted. It really helps understand the transformative actions we can draw on to prepare food.