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8 oeuvres 2,494 utilisateurs 25 critiques

A propos de l'auteur

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 afficher plus 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) afficher moins

Comprend les noms:  Samin Nosrat

Œuvres de Samin Nosrat

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Partage des connaissances

Autres noms
ثمین نصرت
Date de naissance
1979-11-07
Sexe
female
Nationalité
USA
Lieu de naissance
San Diego, California, USA
Lieux de résidence
Berkeley, California, USA
Études
University of California, Berkeley (BA|English)
Professions
chef
presenter

Membres

Critiques

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.… (plus d'informations)
 
Signalé
bschweiger | 24 autres critiques | 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.
 
Signalé
boermsea | 24 autres critiques | 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.
… (plus d'informations)
 
Signalé
Daumari | 24 autres critiques | Dec 28, 2023 |
Excellent book passing on lots of useful cooking experience from an experienced chef.

I listened to this book in audiobook form. I would advise against this, and recommend getting the physical book instead.

While the audio version by all accounts is well narrated, I reckon the book is more useful in physical form. Long sections are rapid fire tips for different kinds of cooking situations. Having the book to physically consult seems more useful when you find yourself in a situation where you actually need those tips.

My score is leaning between 3 and 4 - having listened to the audiobook nudges it down to 3. The physical book would probably be a 4.

That said, excellent material explained well. I reckon most home cooks would take away something useful from this.
… (plus d'informations)
 
Signalé
Pishmoffle | 24 autres critiques | Mar 27, 2023 |

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Statistiques

Œuvres
8
Membres
2,494
Popularité
#10,287
Évaluation
½ 4.4
Critiques
25
ISBN
28
Langues
8

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