Salt Fat Acid Heat

SALT FAT ACID HEAT by Samin Nosrat is a New York Times bestseller for a reason - it brilliantly teaches the reader in the most loving way - liberating you "from feeling that there's only one perfect version of every dish" and allowing you, over time, to grow comfortable enough to cook without recipes on a daily basis. New cooks can quickly catch on to the basics as each element of the title is introduced by its flavor and science, guiding the reader through both the whys and hows of good cooking.  Experienced cooks will find AHA! gems buried throughout and even see new ways to use already-known tricks. The book is organized into two parts- Part One describes and teaches about the  four elements of good cooking: Salt, fat, acid and heat. Part Two is composed of recipes and recommendations - kitchen basics, recipes, cooking lessons, suggested menus, and tips for further reading.  The book is bound in hard cover, 7.5" x 9" and is illustrated with fun and very accessible art by Wendy MacNaughton.