Salt, Fat, Acid, Heat
You cook, you cook, you cook and the people who eat your food compliment it heartily but every once in a while, you put a dish before them, they take a bite then stop and stare at you. You could have been a chef, is what they say. How did you do this? But you don’t even know. Get to the bottom of these fleeting moments, these flukes, and make astoundingly delicious food the only thing that comes out of your kitchen. It’s recipes, sure, but it’s also lessons on the four pillars of great cooking that, if you learn them, will be yours forever. It’s that kitchen stint with a great chef you never had, in book form.
About the Author:
Samin Nosrat is a writer, teacher, and chef. Called “the next Julia Child” by NPR’s All Things Considered, she’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She is an Eat columnist at The New York Times Magazine and the host and an executive producer of the Netflix original documentary series based on her book. Since March, she’s co-hosted the podcast Home Cooking with Hrishikesh Hirway on the topic of cooking—and finding company—during quarantine.