Salt, Fat, Acid, Heat

While I'm a very experienced cook, I'm not one of those people who's into cookbooks. However, I am into learning and improving on everything I know, and Samin will definitely make you a better cook. The first half of the book is a crash course into why good food tastes good. It's approachable, enjoyable, and as a designer I was familiar with Wendy MacNaughton's fantastic illustrations, so that was a big plus. Samin's reasoning for using illustrations, vs the ubiquitous mouth-watering food photos, is so you don't get a preconceived idea of what “perfect” looks like. I think that really captures the spirit of why she wrote this book.

There are illustrated pull out charts with regional ingredient groupings and such. If you've ever wanted to learn how to cook without memorizing a recipe, this (cook)book is definitely where you should start.

The second half consists of actual recipes, which I'm sure will be great once I get around to trying them. Several of the techniques are already in my repertoire so I can vouch — everyone should learn how to dry brine and spatchcock poultry, stat.

Samin Nosrat is a likeable narrator, and a good teacher. I learned a lot from this book, and I'd recommend it to anyone who wants to improve their cooking abilities.

it is a cookbook meant to read through, and it is worth it doing so. I’ve been cooking for more than 20 years and Samin Nosrat still surprised me here and there. Sometimes I’d drop the book a go directly to the kitchen to try something out.

I was late to the party reading this one, but I’m glad I did!

Charming! Not a whole lot of new material for anyone who's been cooking a while, but enough to read (not skim) the whole way through... and worth doing so for the sense of joy that infuses the book. Nosrat is a storyteller, an ebullient one; all of her lessons are illustrated via memorable tales of her experiences and mishaps and successes. She uses humor judiciously: as a seasoning, if you will. Every page is filled with delight.

An essential books for those wanting to get more serious in the kitchen.

I've done a lot of cooking, and a lot of learning how to cook, since college, because neither of my parents did a lot of cooking or ever really taught me when I was younger. Even so, with years of dinner prep under my belt, most of the time it's a recipe or bust. I have a very small handful of meals I'm confident making without a recipe, but I had no idea why those worked, just that if I did the same thing time and again, it worked.

This was a great, if hefty in size and information, primer on the basic building blocks of cooking, what flavors work together, and how to elevate even regular, routine meals with just an extra sprinkling of salt or splash of lemon juice. There's even mini cooking lessons throughout and in the recipe suggestions in the back, which I hope to try, but I also learned quite a lot throughout the reading that I took back to the kitchen with me as I went (and declared to Matt as Fun Facts). I liked learning about Nosrat's learning to cook, and her experiences in famous kitchens even if I never plan to set foot in one; she is a lively and passionate teacher with a great sense of humor, and the drawings and charts throughout were delightful. I'm personally a pescatarian (mostly vegetarian) for health reasons, but I found good useful information even among the sections that were more meat-heavy.

This one's going to live in my kitchen and be referred to often.