Salt, Fat, Acid Heat - Bookshelf - Jacob deGroot-Maggetti

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

Thoughts: Excellent. I read a copy my friend Everest lent to me, and now I’m looking out for where I can get my own copy.

(The notes below are not a summary of the book, but rather raw notes - whatever I thought, at the time, might be worth remembering.)

Nosrat, Samin. 2017. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Simon & Schuster.

131: “When aspiring chefs ask me for career advice, I offer a few tips: … Read everything Paula Wolfert, James Beard, Marcella Hazan and Jane Grigson have written about food. … Skip culinary school; spend a fraction of the cost of tuition traveling the world instead”
- j: this could be a good argument for going to lots of different restaurants with different ethnic cuisines.
  - though Nosrat goes on to point out that developing a sense of place/context for foods is one of the good arguments for travel, which eating at different restaurants doesn’t help much with…

…

Posted: Feb 09, 2023. Last updated: Aug 31, 2023.