How to be a good cook: book reveals the four basic factors you need to know about

Samin Nosrat asks us to read Salt, Fat, Acid, Heat (2017) in a certain way.

“I recommend that you start by reading it through from beginning to end.” Who does that with a cookbook? Most of the time I scan them, looking for subjects, ingredients and recipes I’m interested in, before stopping to read carefully.

She has a good reason, though – while it is a cookbook (the recipes take up about half the volume), it’s equally focused on giving the reader the building blocks of knowledge and technique, so he or she can adapt the recipes.

The American chef writes: “Whether you’ve never picked up a knife or you’re an accom­plished chef, there are only four basic factors that deter­mine how good your food will taste: salt, which enhances flavour; fat, which amplifies flavour and makes appealing textures possible; acid, which brightens and balances; and heat, which ultimately determines the texture of food. Salt, Fat, Acid and Heat are the four cardinal directions of cooking, and this book shows how to use them to find your way in any kitchen [...]”

She continue, “As you discover the secrets of Salt, Fat, Acid, and Heat, you’ll find yourself improvising more and more in the kitchen. Liberated from recipes and precise shopping lists, you’ll feel comfortable buying what looks best at the farmer’s market or butcher’s counter, confident in your ability to trans­form it into a basic meal. You’ll be better equipped to trust your own palate, to make substitutions in recipes, and cook with what’s on hand [...] You’ll start using recipes, including the ones in this book, like profes­sional cooks do – for the inspiration, context and general guidance they offer, rather than by following them to the letter.”