Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking


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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking 4 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
Interesting book. If you are looking to learn how to branch out from your usual method of cooking, this is the book for you. If you ever been curious about, you will finally learn the nitty-gritty science behind best practices, like how to correctly layer salt and how heat affects texture. I love it. I'd also recommend Chef Jai Scovers' Conquer Your Kitchen. It's a great book for everyone from the people who cannot even boil water to make rice to even the most experienced home cooks. You will also learn how long raw eggs will last in your refrigerator, what is "resting time?", the proper temperature to cook chicken, and also, one simple "trick" is guaranteed to change your life and how you will eat forever, allowing you and your entire family to eat better to live better. Buy that book too or get it from your local library.
Anonymous More than 1 year ago
Jubo More than 1 year ago
This was a great and awful book. Let me explain. The first half of the book is fantastic. It's science. It's technique. It's the book you always wished Alton Brown would have written. Everything is explained well, the illustrations are great... I've been cooking for many years and it changed how I cook forever. -And for the better! I can't recommend it enough. In contrast, the second half of the book is terrible! It's the recipe portion of the cookbook. Uninspired, trendy, blah recipes. I tried a couple and both were a complete waste of time. So frustrating! This should have been one book - the first half as a stand-alone. Five stars easily. The recipe portion should not have been published. One star. Embarrassing.
Anonymous More than 1 year ago