Maravilhoso... um presente de livro... o papel poderia ser couchê mas acho que o valor sairia mais alto. Read more

Amazon Review: Salt, Fat, Acid, Heat by Samin Nosrat is a Game-Changer for Every Home Cook and Chef As a professional chef and food science educator, I’ve read countless cookbooks, but very few have fundamentally reshaped my approach to cooking like Salt, Fat, Acid, Heat by Samin Nosrat. This book isn’t just a collection of recipes. It’s an essential culinary guide that breaks cooking down into its four foundational elements, making it easy for anyone to cook intuitively. Why This Book is Revolutionary Nosrat doesn’t just tell you how to cook—she teaches you why things work in the kitchen. She simplifies complex concepts with clear, engaging explanations, stunning illustrations, and a warmth that makes you feel like she’s guiding you personally. I’ve always believed that understanding the “why” behind cooking techniques is what separates a great cook from an average one, and this book delivers that knowledge in a way that’s both accessible and profoundly educational. Key Takeaways That Changed My Cooking Forever ✅ Salt Enhances Everything – This book deepened my appreciation for how different salts (kosher, flaky, fine) impact flavor and texture. ✅ Fat is Flavor – From olive oil to butter, Nosrat explains how fats carry flavor and influence mouthfeel. ✅ Acid Balances Dishes – One of my biggest takeaways was how acid (vinegars, citrus, fermented foods) brings food to life. ✅ Heat is the Final Key – Understanding the science of heat helped me refine my roasting, searing, and braising techniques. Perfect for Beginners and Experts Alike Whether you’re a home cook just starting out or a seasoned chef looking to refine your skills, Salt, Fat, Acid, Heat belongs in your kitchen. The techniques in this book have helped me train culinary students, teach home cooks, and even improve my own plating and recipe development. Final Thoughts: A Must-Have Culinary Guide This book has changed the way I cook and teach food science, making it one of my most recommended reads. If you’ve ever struggled with seasoning, balancing flavors, or perfecting textures, this book will give you the confidence and knowledge to cook instinctively. ⭐ 5 out of 5 stars! Essential for anyone who loves food. - Chef Rebecca Raffle Read more

A fantastic book for cooks who want to understand the "chemistry" of combining ingredients for delicious meals. The unexpected bonus was all the beautiful watercolour paintings of ingredients and the food: so refreshingly different from the stock standard food photographs in other cookbooks. Read more

Consumo muchos libros de cocina y recetas y desde Cocinar de Michael Pollan no me había encontrado uno que me hiciera replantearme la cocina como Salt, Fat... Planteamiento muy original y acertado de ver la cocina, con fundamentos científicos pero sobretodo mucha observación y GUSTO. Read more

This is definitely a 5-star book for me. The way everything is written and explained in the book is simply outstanding. The book takes a very scientific approach to cooking and breaks down the elements of good cooking into four simple categories - Salt, Fat, Acid, and Heat. She then goes on to explain each element in detail and how they work together to create the perfect dish. What I particularly loved about the book was the way the author uses stories, anecdotes, and personal experiences to illustrate some points. The book is filled with beautiful illustrations, diagrams, and photographs that make it easy to follow along and understand the concepts she is explaining. Another great thing about the book is that it is not just a recipe book. It's more like a cooking guide that teaches you the principles of good cooking. In conclusion, I would highly recommend this book to anyone who loves cooking or wants to improve their cooking skills. It's a beautifully written and illustrated book that will inspire you to become a better cook and to have more fun in the kitchen. Read more

I found outside the door without packaging. The hard cover as already broken and it also super dirty Read more

The book is well written and have a lot of great tips along the way. I haven't tried any of the recipes yet, bought this primarily for the basic understanding of how dishes are affected by the titled elements. Delivery: 1* as it was packaged in a simple Amazon plastic bag for delivery. Hardcover book was scuffed up and looked used (it wasn't). Read more