Ray Pierce’s Reviews > Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking > Status Update

Interesting book. How’s it going so far?

J. Pedro wrote: "Interesting book. How’s it going so far?"

It's really good. I've just had some other ones that were checked out that I needed to read first.

It talks about how those things work and how they affect the food. It has some very good reference material. I've not gotten to the recipe portion of the book yet (back half of the book)