This reads like every cookbook. Something about culture and connecting food to some other thing like nature, family, or the garden. There aren't many things you can do with food that haven't been done before.
‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks
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Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks
#22I've read the book and watched the series. Both are fine. The series is in a weird place in between Mind of a Chef (which, in most of its seasons, is a significantly better show) and a more conventional FoodTV cooking show. I think they're trying to do too much in each episode, and also that the travel-show part of each episode works better than the cooking demos do. The book is better than the show. I have friends t…
I think the series is pretty enjoyable if you think of it as a celebration of food and how, across the world, the same few fundamental elements come together to do so much magic. It's not really a show about teaching cooking or even delving into the details of specific dishes.
Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks
#23Has anyone seen the documentary with the same name? It comes up on Netflix for me every time I load it. I'm pretty overwhelmed by the number of food documentaries out there, so this one didn't stand out for any reason.
Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks
#24I've read the book and watched the series. Both are fine. The series is in a weird place in between Mind of a Chef (which, in most of its seasons, is a significantly better show) and a more conventional FoodTV cooking show. I think they're trying to do too much in each episode, and also that the travel-show part of each episode works better than the cooking demos do. The book is better than the show. I have friends t…
In New Zealand that "one cooking book" is the Edmonds Cookery Book: https://en.wikipedia.org/wiki/Edmonds_Cookery_Book Tells you all the essentials of how to cook meat and veges and make basic sauces and all that, plus has a whole lot of relatively simple recipes that use common ingredients.
We recently had a 2nd hand copy shipped to NYC to bring a little bit of home back to the kitchen.
It’s almost like the Michelin: intended to sell more of a product (tires/flour), but ended up iconic in its own right.
Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks
#25Does anyone know of a cookbook that provides complete meals? The ones I’ve had recommended all assume you kinda know what you want to make. But I want someone else to tell me what to make, and I’ll just put it all together.
Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks
#26Has anyone seen the documentary with the same name? It comes up on Netflix for me every time I load it. I'm pretty overwhelmed by the number of food documentaries out there, so this one didn't stand out for any reason.
It's a great documentary. She doesn't give specific recipes etc., but the way she explores the culture around the food is amazing. (Not as good as Bordain was, but I'm still very glad I watched it.) I loved the documentary, admittedly, I can't say I learned anything new, but I'm not a typical case.
Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks
#27Does anyone know of a cookbook that provides complete meals? The ones I’ve had recommended all assume you kinda know what you want to make. But I want someone else to tell me what to make, and I’ll just put it all together.
It's not really a cookbook, but check out my website https://www.EatThisMuch.com/
You can set it to just one meal if you want (and something like 600 calories) and keep regenerating it until it looks like something you'll like. I started it because I'm terrible at thinking about what I want to eat :)
Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks
#28Does anyone know of a cookbook that provides complete meals? The ones I’ve had recommended all assume you kinda know what you want to make. But I want someone else to tell me what to make, and I’ll just put it all together.
My family really enjoys the recipes in Magnolia Table by Joanna Gaines (Fixer Upper) - https://amzn.to/2S1vQvI
Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks
#29If we're on the topic of how to cook rather than just what to cook: I just got A New Way to Dinner (a cookbook from Food52) earlier this summer and have been using it religiously pretty much every week since. It's a strategy guide on how to prep all your food on the weekend and have diverse meals throughout the week. You basically do 1-3 hours of cooking on the weekend to make the components for your dishes, and then a bit of assembly work during the week to combine different components and build your meals (i.e. A roast chicken on Monday can turn into a chicken salad with fennel on Wednesday and a chicken salad sandwich for lunch anytime during the week)
If I don't plan and cook my meals like this, then I end up either spending an hour plus to make a new dinner every weeknight, or getting lazy and frying up some eggs, or making a huge batch of whatever and reheating the same thing again and again. It's been such a timesaver during the week, I really wish more recipes & cookbooks were formatted like this.
Re: ‘Salt, Fat, Acid, Heat’ Is a Love Letter to Amateur Cooks
#30Does anyone know of a cookbook that provides complete meals? The ones I’ve had recommended all assume you kinda know what you want to make. But I want someone else to tell me what to make, and I’ll just put it all together.
It's not really a cookbook, but check out my website https://www.EatThisMuch.com/ You can set it to just one meal if you want (and something like 600 calories) and keep regenerating it until it looks like something you'll like. I started it because I'm terrible at thinking about what I want to eat :)
This site is really well made! Nice job!