Salt, Fat, Acid, Heat. Half the fundamentals of cooking, half recipes to take and turn into your own. Amazingly written, beautifully illustrated. Samin Nosrat is a genius.
I was always fine at it, but since lockdown I’ve become a significantly better cook. I’d love to know what cookbooks have helped people take their cooking ““to the next level” — I’m open to literally any type of cuisine, doesn’t have to be an explicit “teaching” book or whatever
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A few people have now said this and I feel like a dummy for not remembering it before tweeting
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Idk if you follow The Kitchenista on here but HER
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I am now following - thank you!
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I'm big on learning ~techniques rather than following set recipes (no logic or theory on one being better, just preference) and so this sort of thing for me! https://en.wikipedia.org/wiki/Larousse_Gastronomique …
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Obviously it's classical French and so limited by that but it has nice photos of all the different apples
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Been using this all lockdown and never failed me once, lovely cover too!pic.twitter.com/2fXxflwj82
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We have Fresh India and it’s brilliant - need to add this to the repertoire
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this is the super obvious answer, but Salt Fat Acid Heat if you haven't read it yet
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I haven’t! I should have thought of this lol, thank you
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