Very helpful book, many explanations for the how and why of what goes into a recipe and how to cook well. I'm a novice home cook, and the information written here has increased my confidence in the kitchen

If you are looking for just a cookbook of recipes from the show, you can download those on Samin's website. If you want to learn more about the science of cooking that goes beyond the site and series, this book is a MUST have. It is structured more like a text book, but the print, humor, and beautiful drawings make it both easy and entertaining to read and learn. A HUGE plus are the fold outs charts of key ingredients and flavors from around the globe. I read the first part twice and was surprised to see how much I missed in the first read. You will honestly start feeling like a professional cook after reading and applying your knowledge and wisdom from the book. The recipes are all wonderful, and the suggested meal plans and pantry essentials are also a nice bonus. I gave this book 4 stars for ease of navigation. The recipes and links to other sections in the book are not referenced (this would make a great hyperlink source in e-book), and you end up having to scurry back and forth from the TOC and index to find them. I made lots of notes throughout the book (mostly based on tips from the series). Some of the recipes between the book, site, and series are not consistent. For example, I made the Focaccia bread from the recipe on the site, which said to stir dough with spatula until just combined. In the series, they were kneading and punching the dough. As a result, I ended up with dried out crumbly dough and loose flour on one end of the tray. Also the recipe text on the site is fine print size and hard to read. Finally, I added more key content to the Index for easier reference. Really not a huge deal. Like the author says, it's about understanding key concepts and experimenting on your own, and not following the recipe to the T.

I LOVE this cookbook. It opened my mind to a new world of cooking. It comes packed with simple, easy to follow, instructions, great illustrations and loads of great information... I have bought this book several times and sent it as gifts to many friends who love to cook. Everyone unanimously loves it!

I can't explain my love for this chef. After watching the series, I wanted this book. It breaks down the science of cooking. It's so filled with love and knowledge. She basically wrote her entire education in culinary arts and found a way to make it fun. I feel her full heart and passion in this book. Just buy it.

The illustrations in the book makes me feel like I’m reading a childrens book in other words it feels fun and creative and less of a chore to read. The information is great it is like reading a textbook. I am a new cooker so I know nothing about the hows and whys of cooking but given a recipe I can follow it. This book helps me understand the whys of recipes. Its perfect and worth the investment!

Excellently written. Very accessible. Lots of good charts, guides, and recipes!

I've been cooking for several decades & thought I knew it all. Not even close... For several years, I've been hearing people reference this book. It includes scientific explanations that are tempered into interesting stories for the non-scientists among us (self included). The illustrations are absolutely charming. Not only is it like an encyclopedia of how to organize your kitchen, clean and store your perishables, and order your pantry so it's easy to inventory & replenish, this book comes with a section of simple, delicious recipes that make use of techniques you learned in the first part. I'm a firm believer that every home cook, regardless of experience level, can benefit from this book.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Samin Nosrat is nothing short of a culinary revelation. This beautifully written and visually stunning book goes beyond traditional recipes to explore the fundamental elements that make food delicious: salt, fat, acid, and heat. What sets this book apart is its approachable and intuitive framework for understanding cooking. Nosrat breaks down complex culinary concepts into simple, easy-to-understand principles, empowering readers to become more confident and creative in the kitchen. By mastering the interplay of salt, fat, acid, and heat, home cooks can unlock the full potential of any dish, from simple salads to elaborate feasts. The book is not just a collection of recipes; it's a comprehensive guide to the art and science of cooking. Nosrat's infectious passion for food shines through in every page, as she shares personal anecdotes, cooking tips, and insights gleaned from years of experience working in professional kitchens. What's more, the book is beautifully illustrated with vibrant illustrations and helpful diagrams that bring the concepts to life. Whether you're a novice cook or a seasoned pro, "Salt, Fat, Acid, Heat" is sure to inspire and inform, helping you elevate your cooking to new heights. In conclusion, "Salt, Fat, Acid, Heat" is a must-have addition to any cook's library. With its engaging writing style, practical advice, and mouthwatering recipes, it's sure to become a beloved companion in the kitchen for years to come.