The stack of cookbooks gathering dust on the counter indicates that they’re more food porn-turned-coffee-table-read than actually useful come dinnertime. Samin Nosrat’s photography-free, anti-recipe cookbook “Salt Fat Acid Heat” is a guide to really understanding the science of cooking—like how to use salt better (the right amount, the right time, the right form), or just how balancing a couple drops of vinegar can be to soup. Offering less instruction and more intuition, the illustrated manual might be the final addition ever to your cookbook collection.
Salt Fat Acid Heat
