Holds Alert:
SALT, FAT, ACID, HEAT
The author of one of the season’s most heavily anticipated new cookbooks, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (S&S; OverDrive Sample), Samin Nosrat was featured yesterday on NPR’s food show The Salt. Libraries are seeing holds ratios well over 3:1 for the book, in one case 8:1.
Nosrat became known as the chef who taught Michael Pollan to cook after he featured her in both his book Cooked and his Netflix show of the same name. In turn, she learned her craft under the eagle eye of legendary cook Alice Waters, founder of Chez Panisse.
She tells The Salt that “The key to good cooking … is learning to balance [salt, fat, acid, and heat] and trust your instincts, rather than just follow recipes.”
In this, her first book, she seeks to revolutionize standard cookbook formats, Saving all of the recipes for the end, the first half teaches readers the basics of cooking so they can learn to trust their own senses. Nosrat also uses illustrations, rather than staged photographs so readers won’t “feel bound to my one image of a perfect dish in a perfect moment and feel like that was what you had to make … I didn’t want you to feel like you had to live up to my version of perfection.”
Reviews attest to the success of her approach. Cooking Light says it “amounts to an incredibly engaging master class that helps free you from recipes so you can improvise like a pro.” The Atlantic‘s reviewer calls it the book he is “most likely to recommend to a beginning cook.”
In addition to the NPR audio (below), Nosrat has released several videos, including the following: