Earlier this week, Samin Nosrat's book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking was released. I already wrote a brief description of the book here if you need a quick primer on what's in it, so today I'll just mention a great article by Joe Pinsker at The Atlantic, where he describes SFAH as being a "metacookbook":

[Other] cookbooks can be enchanting, but the message they carry is that your truest, most carefree self is unlockable only by assembling the perfect grain bowl in an immaculate kitchen other than the one you own. Nosrat’s is different. It is about using simple concepts to make the most of the scratched-up cutting board, the stove in need of a thorough cleaning, and the slow-to-heat oven that are already right in front of you.

As he points out, this highly approachable book isn't only there to teach you how to cook, it also helps you understand why things are done in the kitchen. If you don't need it for yourself, make a mental note to pick up copies for those in your life who've expressed a desire to learn cooking. They'll love it.

Get the book in these formats:

• Hardcover ($21)
• Kindle ($17)
• iBooks ($17)