Salt, Fat, Acid, Heat

Starred review from February 20, 2017
In this excellent, accessible cookbook, Nosrat leads readers through the cooking process. She didnât set out to become a chef, but was so moved by her first meal at Chez Panisse that she wrote Chef Alice Waters a letter asking to bus tables. Amazingly, she got the gig, and she jumped into the deep end of the culinary spectrum, soaking up as much knowledge as she could. In even, measured tones, she explains how saltâeven the shape of the crystalsâcan affect a dishâs overall flavor as well as specific proteins, how fat results in a foodâs crispness, how heat influences flavor via caramelization, and, perhaps most importantly, how to balance all these elements when composing a dish or a meal. Basic techniques and recipes, such as Vietnamese cucumber salad and pasta al ragu, prove her points. Over the course of the book, readers will learn how to make the perfect Caesar salad, break down a chicken, boil an egg to the desired doneness, and put those skills to use in creating many other dishes. MacNaughtonâs whimsical illustrations, charts, and graphs add to the experience. This exceptional debut is sure to inspire greater confidence in readers and enable them to create better meals on their own.

Starred review from February 15, 2017

Working in the trenches of Chez Panisse's gourmet kitchen, Nosrat discovered the secret behind great cooking--not memorizing recipes, but knowing the balance among four key elements: salt, fat, acid, and heat. Nosrat invites readers to learn what it takes to master these components and take their cooking from good to great. This basic principle underscores the concepts and recipes presented throughout this book, and serves as the backbone for Nosrat's theory of cooking. Divided into two parts, the first half details each of the four essential ingredients and how to use them to their full potential. The second part includes a chapter on "Kitchen Basics" (a useful primer on tools and ingredients), followed by a variety of recipes to put Nosrat's theory in to practice. Alongside Nosrat's instructions, MacNaughton's illustrations add a touch of whimsy to the text, highlighting the techniques and skills presented in a clever manner. This is a visual story (with a heavy nod to food science) as much as a guide to healthy cooking. VERDICT A fun, educational addition to all collections. The recipes are varied, and the concepts approachable.--Gricel Dominguez, Florida International Univ. Lib.

Copyright 2017 Library Journal, LLC Used with permission.

Starred review from March 15, 2017
As Nosrat understands, the elements of good cooking couldn't be simpler. Success in the kitchen depends on just four elements: salt, fat, acid, and heat. Any dish that doesn't provide a punch of hearty flavor may be improved by adding good saltnot just any salt, but a particular salt appropriate to the task. Pasta needs kosher salt in the cooking water, but steamed vegetables profit from a sprinkling of flaky salt. Fat, be it extra-virgin olive oil or fresh butter, adds satisfying mouthfeel. Acids alter foods' textures and brighten flavors. Applying heat correctly makes all the difference. High heat sears a steak, but gentle heat yields the tenderest scrambled eggs. Trained at famed Chez Panisse, Nosrat lays out the science of cooking, but only insofar as it enhances flavors and creates gastronomic art. Culinary students and serious home cooks can discover from both text and drawings how to succeed through fundamentals of their craft.(Reprinted with permission of Booklist, copyright 2017, American Library Association.)