Has this already been discussed here? I couldn’t find a thread. I just started reading and am enjoying her writing style. I look forward to delving in deeper and applying the concepts to my cooking. While those elements, and they role in flavor are not new to me, I’m hoping to learn new ways to look at and think about how I use those elements.
1 Like
I only read a few pages at the store. I think of The Food Lab as more of a food science textbook, and Salt, Fat, Acid, Heat as a more narrating/ storytelling version of the same genre of science behind cooking.
