Cookbooks rarely have much impact. That’s not because they’re intrinsically bad but because the audience for cookbooks knows what it’s getting. Recipes. And while recipes are good, they’re hardly groundbreaking.
It’s not just a New York Times bestseller but it’s an award winner from the James Beard Awards and the ICAP Cookbook awards.
It was also picked as one of 2017’s best books by nearly every top media outlet in America.
So, yeah, it’s good.
Meet Samin Nosrat
I think it’s always nice to be able to put a face to a name when it comes to the best chefs on earth. So, here’s a neat interview piece with the author – Samin Nosrat that I tracked down on YouTube.
You get a real sense for their passion here.
So… The Book
I have been known, occasionally, to vehemently disagree with the critics when it comes to reviews. After all, the critics liked The Phantom Menace… but in the case of Salt, Fat, Acid, Heat, I find myself in complete agreement.
This is more than a recipe collection; it’s a masterclass in the culinary arts and if you don’t learn at least one thing of value from it – I’d be in shock. Every home needs this book. It’s that simple.