Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin NosratMy rating: 4 of 5 stars
If you ever wanted to know why something tastes good, this is the book for you. Nosrat uncovers the science behind the food you eat to explain why salt can make things taste sweet, and how heat works to break down proteins to change the texture. Nice whimsical drawings as well. I would highly recommend getting a physical copy since it lends itself to flipping through to find recipes and refer to charts. The ebook just doesn't work well, especially in regards to the recipes with all of the variations.
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