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👉5 - The Complete Cook's Country TV Show Cookbook Includes Season 13 Recipes [ Ссылка ]
👉4 - Salt, Fat, Acid, Heat [ Ссылка ]
👉3 - 100 Techniques: Master a Lifetime of Cooking Skills [ Ссылка ]
👉2 - The Complete America's Test Kitchen TV Show Cookbook 2001-2021 [ Ссылка ]
👉1 - America's Test Kitchen [ Ссылка ]

OUTLINE
Best America’s Test Kitchen talks to Amazon & Salt, Fat, Acid

Biography of America's Test Kitchen
America's Test Kitchen publishes award-winning cookbooks along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a very real 15,000 square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.

"Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why... Make room on the bedside table—and the countertop." ― Bon Appetit

"I talk about Salt, Fat, Acid, Heat the way people talk about beloved pets or newborn babies; like I was a different person before I read it – and I was. I liked to eat, but hated to cook. I was a huge proponent of what I called "snack dinner," basically whatever I had that didn't require a cooking implement. Samin Nosrat (and illustrator Wendy MacNaughton) set me straight. Together they debunk the concept of recipes, instead teaching you how to build food (and flavor) from scratch and by instinct. Salt, Fat, Acid, Heat uses its eponymous guiding principles to chart a very delicious course toward never eating snack dinner again."

"My favorite metacookbook offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from...Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton. Nosrat’s book would be of value both to people who don’t consider themselves cooks and to people actively striving to become better ones." ― Atlantic

"Inventively illustrated ambitious a talented explainer." ― Wall Street Journal

"A cookbook that will make you a better cook...with helpful, charming illustrations from artist Wendy MacNaughton." ― Boston Globe

"An exhaustively researched treatise on the four pillars of successful cooking." ― New York Times Book Review

"Hundreds of cookbooks are published each year. Some are good. Others are exceptional. A few are essential. Samin Nosrat just published “Salt Fat Acid Heat — Mastering the Elements of Good Cooking” and I daresay this one is essential...That’s the fabulous thing about this book — it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. It is possible to learn how to cook great food...This book is bound to become an indispensable addition to cookbook shelves throughout America." ― Dayton Daily News

"Nosrat’s beautiful, approachable book demonstrates how these four are the only elements necessary to make delicious meals anywhere, any time." -- Rapid City Journal

"Provides the cook with far more tools for branching out and exploring their own creative potential - and that makes it a standout." ― Midwest Book Review

"An excellent cookbook and culinary resource that pares down the idea that it only takes four ingredients to make food taste amazing." ― Belleville News-Democrat

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