New cookbook: Salt, Fat, Acid, Heat--any reviews? (543 views)
testkitchen45
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Post by testkitchen45 on Sept 5, 2017 22:07:59 GMT -5
Here's the Amazon link: book. Full title is Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.Book came out in April but I've just heard about it. Does anyone have it, or have an opinion on it? I wondered if it'd be a great primer to help me regain kitchen confidence (which I kind of lost after a cooking slump; I feel sometimes as if I no longer know what I'm doing), but OTOH it could be overkill or not recipe-driven enough to help the busy cook figure out what in the heck is for dinner. Thoughts? |
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Post by Catbatty on Sept 6, 2017 0:44:26 GMT -5
It didn't look good to me.  I suspect that you can do better. What kinds of foods do you want to make? Have you thought about just using library books? OR have you looked into your library's online downloadable ebooks? (I can help you do stuff with those. I do it all the time. I also buy ebooks.) Contact me privately if you like. I have some ideas. Brenda |
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testkitchen45
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Post by testkitchen45 on Sept 6, 2017 15:33:13 GMT -5
Well, the more I think about it, the more the book may be overkill on the "why," which normally is a great approach but when it's 5:15 and I realize I haven't planned dinner & need to get creative and FAST, I don't care about the "why." I just want dinner. I also wondered if the cartoon-style illustrations would drive me bananas, given my usual penchant for clean, orderly layouts. Maybe the better approach would be to peruse my stack of BAs that I haven't gotten to yet.  More inspiration than an overly detailed how-to book, and with better pictures. |
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traildoggie
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Post by traildoggie on Sept 8, 2017 10:49:25 GMT -5
sometimes I get into a procession of failures. maybe my tastes have changed, ingredient problems..... whatever. I go usually go back to a week ( or several days) of "reliables" and back off things I haven't tried yet. so discouraging when something sounds so darn good, but it disappoints. Hope you navigate out of your slump soon.
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Post by swedishcook on Sept 8, 2017 18:05:23 GMT -5
testkitchen, I recognize that title. Our daily paper had an article about it not too long ago. What turned me off was "no recipes". The science of cooking I leave for scientists.
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testkitchen45
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Post by testkitchen45 on Sept 9, 2017 11:38:30 GMT -5
testkitchen, I recognize that title. Our daily paper had an article about it not too long ago. What turned me off was "no recipes". The science of cooking I leave for scientists. Thanks; this is incredibly helpful! deletes book from "maybe" list
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I suspect that you can do better. What kinds of foods do you want to make?
More inspiration than an overly detailed how-to book, and with better pictures.
