Questions About Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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Answered Questions (8)

This book sounds great to me, but would it be of much use to someone who don't cook animals or animal products?

Sarah Absolutely. There definitely is a good amount in the book that deals with animal products, but there's still a bunch of info on cooking veggies/grains…moreAbsolutely. There definitely is a good amount in the book that deals with animal products, but there's still a bunch of info on cooking veggies/grains etc. with precision. It's really half instruction manual, half recipes. Frankly it just has good, common-sense well tested advice backed up with science and pretty illustrations. Good for anyone who wants to cook anything better.(less)

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Is it me or is the diagram for osmosis wrong on page 29? In osmosis, water travels across a semipermeable membrane from a lower concentrated solute environment to a higher concentrated solute environment since the probability of crossing the membrane is greater in the former case with less molecules getting in the way. The diagram however appears to show the reverse.

Cecelia I agree. I had the same thought. Glad it wasn't just me!
Update: I found an interview at https://tim.blog/2018/10/04/the-tim-f... and realized - the TE…moreI agree. I had the same thought. Glad it wasn't just me!
Update: I found an interview at https://tim.blog/2018/10/04/the-tim-f... and realized - the TEXT is actually wrong (last line of paragraph 2 on this page). Illustration is wrong, BUT actually does match the (incorrect) text(less)

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Does this book work well in eBook format?

Patty Yes, I read it on a tablet and it was fine.

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Is this a good introduction to cooking book for someone with zero cooking experience, or is it written for more advanced cooks who already know their way around the kitchen?

Ms.pegasus If you are completely inexperienced, I'd start with a basic and more traditional cookbook. While you are doing that, read this book, and apply her pri…moreIf you are completely inexperienced, I'd start with a basic and more traditional cookbook. While you are doing that, read this book, and apply her principles for analyzing why something worked or didn't work. Nosrat does emphacize the importance of learning the basics (an analogy of learning the musical basics in jazz) before trying to improvise.(less)

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would this be an interesting read for someone who is already an experienced chef?

Jay Bassin It's an interesting read (although I found myself skimming through some sections), but an experienced chef wouldn't learn anything from it.…moreIt's an interesting read (although I found myself skimming through some sections), but an experienced chef wouldn't learn anything from it.(less)

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