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.