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8 Works 2,610 Membros 26 Reviews

About the Author

Samin Nosrat is a writer, cook, and teacher. She studied English at UC Berkeley. During that time, she worked at Chez Panisse restaurant. Sharing her love of food and words directed her life and career. She has cooked professionally since 2000. Her first book, Salt, Fat, Acid, Heat: The Four mostrar mais Elements of Good Cooking was published in April 2017. She has also been a guest speaker for various schools and organizations regarding food, art, culture, and cooking. (Bowker Author Biography) mostrar menos

Includes the name:  Samin Nosrat

Obras de Samin Nosrat


Conhecimento Comum

Outros nomes
ثمین نصرت
Data de nascimento
Local de nascimento
San Diego, California, USA
Locais de residência
Berkeley, California, USA
University of California, Berkeley (BA|English)



Up front the author acknowledges that cardiologists will not agree with the recommendations on salt usage. This book is about taste, not blood pressure.

Many of the foods mentioned in the book are not household names. The author worked in fancy restaurants where they prepared food to delight the most discriminating palates.

The last half of the book the book is recipes, but they are not recipes in the usual sense. We have already been told to adjust the recipes according to taste, sight, and smell. We were told that how a dish is prepared depends on the freshness and flavor that the food already contains. So instead of a straight jacket recipe, they are descriptions of considerations for that food.… (mais)
bread2u | outras 25 resenhas | May 15, 2024 |
For those, like me, with the most rudimentary of cooking training and little opportunity to learn more than just how to follow a recipe, this book is eye opening. Perhaps those who are formally trained or schooled at home or in family restaurants by family members who were not afraid to experiment with food, creating their own recipes handed down by generation, take for granted a lot of the knowledge imparted in this book. It is far more than a cookbook -- its 150 recipes do not nearly fill the 480 pages of it. The bulk of it is solid, useful information about why the title elements are important in cooking, how they enhance flavors and why. I have had my copy of Better Homes & Gardens Cookbook since my wedding shower in the 1970s, followed shortly by Irma Rombauer's The Joy of Cooking, and later Julia Childs, The Moosewood, and a variety of others followed. But aside from beloved recipes that I have tried and repeated over the decades in those books, and likely know by heart now, I feel I can pass those on to someone else and use this book alone as my cooking bible. Ironically, after all the years of rebelling against by society's cramped expectations about "women's sphere" and therefore pursuing an education and career in a testosterone-driven profession, I have an urge to learn to cook well and adventurously in my declining years. My partner cooks for us; he spoils me that way, but I want to learn to be better at it and share the kitchen with him and this book is going to be my constant companion when I retire and embark on that new adventure.… (mais)
bschweiger | outras 25 resenhas | Feb 4, 2024 |
The chapter on salt provides an explanation of the chemistry behind that mineral's essential role in human nutrition and culinary arts.

The book also reinforced my practice (first learned from Angelo Pellegrini's The Unprejudiced Palate") of using rather than following recipes.
boermsea | outras 25 resenhas | Jan 22, 2024 |
Really, really liked this to the point of buying my own copy after the library one was due, though I have yet to put it in practice yet (as typical with my reading of cookbooks... though she does point out that recipes can sometimes restrict you too much) However, I do think about the elements when eating, so there's that? Samin Nosrat really gets into the *why* of how different cooking methods and elements influence flavor, taste, texture, etc. and offers ways to balance and adjust as you go along. Easy to follow along, and Wendy MacNaughton's watercolor illustrations really brighten up the book as you go. Will absolutely refer to this in the future

I have yet to watch the companion Netflix series (I believe the book came first) so I'm curious about how it's presented in video format.
… (mais)
Daumari | outras 25 resenhas | Dec 28, 2023 |



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Wendy MacNaughton Illustrator
Silvia Killingsworth Foreword, Series editor
Mayukh Sen Contributor
Shane Mitchell Contributor
Stephanie M. Lee Contributor
Hannah Goldfield Contributor
Charlee Dyroff Contributor
Melissa Chadburn Contributor
Khushbu Shah Contributor
Helen Rosner Contributor
Tejal Rao Contributor
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Michael W. Twitty Contributor
Priya Krishna Contributor
Ruby Tandoh Contributor
Ian Frazier Contributor
Kathryn Schulz Contributor
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Marilyn Noble Contributor
Sam Anderson Contributor
Mark Binelli Contributor
Kate Hill Contributor
Mark Arax Contributor
Burkhard Bilger Contributor
Sofia Blind Translator


½ 4.4

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