Salt, Fat, Acid, Heat

Right from the cover and illustrations to the passionate elaboration of each topic covered in this book, both my husband and I loved it. He is an aspiring chef and this was a wonderful gift for him.

Good book

Book Content and paper quality both are very good.

The book is great. And the illustrations are so lovely! Watch the show as well. It's the perfect way to cook. The science of cooking well for anyone that cares about food.

Beautiful beautiful informative.. illustrations and explanations very beautifully done..great purchase

Love the book. The content is fabulous, however I find the paper and printing a bit cheap. Could have been a thicker paper and a better print., for the price. However it is a book worth keeping.

The lot.

Had placed an order for this as a gift but the book was delivered in an extremely poor condition. The books binding is off and it has creases on all edges

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.

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.

Fabuloso. Muita técnica e muita história envolvida.

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.

Probably the food book I've most recommended and gifted. It really helps understand the transformative actions we can draw on to prepare food.