Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking is probably as close as you will ever get to a kitchen apprenticeship with a professional chef in book form. The first part is a guide to the how and why of good cooking. You get clear explanations of what makes a pie crust or a cut of meat tender or tough, how and when to salt and season various ingredients; all the keys to making great meals. The second half is a collection of recipes that let you practice what you've learned.
The author, Samin Nosrat, shares her hard won expertise here with clear instructions, clever