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on May 21, 2017
What a great combination of informative, guiding principles of cooking, combined with illustrative guides to techniques and recipes. Such a better way to illustrate the methods and results, rather than the over-stylized perfection photos of professional platings. You know, what you never really achieve at home...Samin and Wendy's collaboration is just a generous and fun way to learn a new intuitive approach. Oh, and the food is the bomb!
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on May 18, 2017
I am teaching someone how to cook. And I mean truly from the ground up. This book is a gift for teaching. We made two recipes, the Buttermilk Roast Chicken and the Panzanella/Tomato Vinaigrette following the recipes quite closely. Both turned out exceptionally well. Not all cookbooks have well tested recipes. This book does. ... The graphics are quite amusing. The instructions clear with the voice of the author. A wealth of information and I say this with 48 years in the restaurant business and over 600 cookbooks on the shelf.
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on May 18, 2017
This is a must read for anyone who is a chef, thinking about becoming a cook, or a complete food and cooking nerd. It is easy reading and quite informative. I've been a chef for over 30 years and I feel like I have a kindred spirit in Samin Nosrat.
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on May 13, 2017
An excellent book! Samin Nosrat is an excellent cook, but she is an even better writer and teacher. On par with Harold McGee but explains every day cooking issues even better than he does. I consider myself an accomplished home cook, but had never mastered the nuances of salt, fat, acid and heat until I read her presentations on them. I first bought a paper copy but found it so valuable I bought a Kindle edition as well for use on my tablet.
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on May 12, 2017
This is a wonderful book. I enjoyed reading it a lot, and I feel like reading it will probably do more than any other single thing I've ever done to help me be a better cook. Of the four elements that Samin considers the foundation of cooking, I was pretty ignorant of two of them. I look forward to cooking with some new and important knowledge.
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on May 10, 2017
This book explains the how and why. I learned lots of new things.
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on May 10, 2017
I love this book! I feel like it's the start of my journey towards being a capable cook, and I'm starting to view cooking as a warm and homey experience in my kitchen. Thank you for sharing your secrets, Samin!
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on May 7, 2017
...Salt Fat Acid Heat is okay. It reads like it was written by someone who is an excellent student who can now share what she's learned from her teachers. If you're just learning the basics of how to cook and this is one of many introductory how-to books you're reading, it's fine. The illustrations are lovely. If you have a few years experience cooking, though, you won't likely find anything particularly insightful or original.

(If you're looking for a great recent how-to cook book, I recommend The Food Lab by Lopez-Alt. I wish I'd had his book when I was a beginning cook, and even as an experienced cook I learned a lot about the "whys" behind techniques I've learned through years of trial and error).
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on May 6, 2017
While I also love food photography, the artistically perfect images can be daunting. I'm also a photographer and personal health chef, so I understand the lighting, food designing etc. I'm not expecting mine to look like the images, and yet they are still intimidating. The fun imagery in Chef Nosrat's cookery book are friendly and funny. I've also learned a lot of deeper details that are often easier to learn and execute than the typical methods, such as measuring salt, and why salt matters, when, on what and how. Great information! I knew salt mattered, but now I feel that I can become a seasoning aficionado. Though hand-fulls of salt to boil pasta? Not gunna happen for me. So while I might not agree with every detail, there is so much of value in this book, that I've been reading it like a novel, which I never do with cookbooks. So, thank you Chef Nosrat. I did Not receive a free cook book for this review.
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on May 4, 2017
I cant believe how my cooking changed with this book. I'm loving it. Now it seems that everything I cook is delicious! All thanks to Salt, Fat, Acid and Heat... and Samin of course!
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