Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

“Seems obvious to rec this classic and awks since she’s on RL, but this book changed how I think about food, troubleshoot/amend what I’m cooking and many recipes have become go-tos in our family. We have the slaw all the time and the buttermilk roasted chicken taught me that I can roast a chicken!”

“If you cook in my kitchen, this is required reading.”

“if you’re only going to own one cookbook, make it this one. and read it from front to back!”

“To say she made me a better cook would be a gross understatement. Watch the Netflix series by the same name but get the cookbook for the beautiful fold outs of geographic flavor combinations.”

“This really satisfies my need to understand the chemistry and science behind cooking techniques”

“This book got huge for a reason, Samin Nosrat is a really good teacher.”

“Has become to me what Delia’s How To Cook was to my parents. I’ve owned this book since it came out but have rediscovered it since trying not to cook from my phone. It’s funny, tender and full of answers to all of my kitchen queries. @samin writes like she’s in the room with you, walking you through a spatchcock, explaining salt absorption and holding your hand in an entirely unpatronising way.”

“The kofteh & labneh recipes. Borderline for the region you described but DELICIOUS.”

“This is one of those cookbooks that teaches you how to think in the kitchen, not just how to follow a recipe. Samin makes the "why" behind good cooking feel wonderfully approachable.”

“it's science-y, it's relatable, it's easy to understand, it's delicious! top hits: every single chart/matrix is so so handy, also use and riff off the chicken stock recipe forever”

“just delicious from cover to cover. Samin has a way of talking about food that is like no one I've ever read. the netflix series by the same name is fantastic as well - remarkably re-watchable and a feast for the eyes! now I want focaccia.”

“Closest thing to a bible in my house”