Mastering the Elements of Good Cooking: The Four Elements of Good Cooking
I’ve always loved drawing and art in general, which is why the logo for my blog is made from watercolour drawings. Now that may sound like a very random way to start a book tip, but my August book tip is all about the basics of cooking, combined with gorgeous drawings: Salt, Fat, Acid, Heat by Samin Nosrat (illustrations by Wendy MacNaughton). It’s a book I really could have used when I first started cooking as it would have prevented a lot of unbalanced recipes.
The book first goes into detail about the Samin’s 4 elements of good cooking Salt, Fat, Acid, Heat. The second part then features recipes, techniques, menu tips, .. so you can use what you learned in the first part of the book straight away.
I would probably say that the book is more for people who are just starting to cook, but then again people who’ve been cooking for years might learn a few things they didn’t know too of course.
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.
Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin’s canon of 100 essential recipes and their dozens of variations will teach you how.
Hardcover: 480 pages
Publisher: Canongate Books; Main edition (29 Aug. 2017)
Product Dimensions: 19.4 x 4.4 x 24 cm
You can buy this book on Amazon UK