Publisher:New York : Simon & Schuster, 2017.
Edition:First Simon & Schuster hardcover edition.
Copyright Date:©2017
ISBN: 9781476753836
Characteristics: 469 pages :,colour illustrations
"Salt, Fat, Acid, Heat" is the ultimate cookbook for those who have been cooking for years and want to know how to improve their end product, as well as for those who are just curious why things do what they do in the kitchen. It is also be a great resource for those just starting out, as it takes you from the very basics by telling you what to do, and what to expect when you do it.
The author gives great insights into her experiences in various kitchens by describing what she learned, and what differences it made to her food, but also tells where she made mistakes, why she did it that way, and what she learned from these mistakes.
Chef Nosrat goes into great detail with regard to how salt, fat, acid and finally heat can be used in conjunction with each other as well as how they can be deleterious to each other when combined incorrectly.
This is a book that should be on every cooks shelf, and is one that definitely needs to be part of the curriculum in any decent cooking school.
