Book Giveaway: Salt Fat Acid Heat (hardcover)


The Bastyr University Bookstore has agreed to giveaway this bestseller to one of our  subscribers !

saltfatacidSalt Fat Acid Heat by Samin Nosrat

Named one of the Best Books of 2017 by NPR, Buzzfeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies,, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.

And we’re recommending it as a textbook for the Culinary Program at Bastyr!  The information is amazing, the DRAWINGS educational and delightful!

Here’s how to win  cooking school in a book:

1. Be a subscriber of Cookus Interruptus Not a subscriber yet? Type your email address in the subscribe box right up there on the upper right corner of the whole website.  I check and reject any winner that’s not one of our subscribers.

2. Be a friend on Cookus Interruptus facebook. Not our facebook friend? Easy. Go to the Cookus Facebook page and click the thumbs up “like”.

3.  What’s the best detail of cooking advice you were taught as a child? I would have to say shaking chicken parts in a paper bag with flour, salt and pepper to prepare for frying. I don’t think I have made fried chicken since then (I was 12) but I remember the tip!  Okay.  YOUR TURN.   Type your answer as a comment to this post.

4. Contest ends at 5 pm on February 15th. PLEASE check your email on February 16th. The junk mail folder and everything.  We’ve been having some trouble with lost emails to winners. The winners will be chosen by If you don’t respond to your “winner” email within 48 hours, we will choose a new winner (tough love…).

70 thoughts on “Book Giveaway: Salt Fat Acid Heat (hardcover)

  1. My best advise when I was a child was “If its in a box it will be fast and easy”. I have lived my adult life outside the box, Fresh food is the best advise.

  2. I learned the value of putting up food from the garden or from local farms. Then, in the winter, rely on what you put up.

  3. My mom drilled into my head the importance of sometimes SOFTENING butter versus MELTING it. I thought she was so annoying and now am so appreciative of this important nuance!

  4. Best advice: cooking is zen chemistry – take your time, prepare, measure, breathe, and combine ingredients in the right order (per recipe method).

    Washing hands is a good runner up, but having a designated washer-upper person is even better!

  5. Good stainless steel and cast iron pans are much more versatile, healthier and cost less over the long haul than cheap teflon® pans. Also, if properly seasoned and used correctly, clean up is surprisingly easy.

  6. Don’t turn your back on the frog legs.

    (I could never eat them, but had to work around them while they were in the pan.)

  7. Best cooking advice I received as a kid. I think I learned more by observation: 1) potatoes out of a box are crap; 2) fat-free cheese is crap; 3) Campbell’s chicken noodle soup is not bad. I literally learned no actual cooking tips……. just don’ts and definitely don’ts!

  8. Be experimental! My mom once put green food coloring in a spaghetti casserole. The whole thing was a disaster, but it was creative. 🙂

  9. My mom said – to save money, buy foods in season, when they are abundant. Law of supply and demand. She was a smart cookie!

  10. Wash your hands, put on an apron and don’t be the garbage disposal at the end of the meal – if there is not enough to save as a left-over, it’s okay to throw it away.

  11. “Don’t put in too much salt, Greg. Your grandfather can’t eat that much salt. You can add salt to your own food later”.

  12. Use heavy cream for the richest, fluffiest scrambled eggs, add a pinch of nutmeg to your dark, leafy greens, save your onion skins, carrot ends, mushroom stems and other veggie scraps for making stock. Learn some basics and then learn to improvise!

  13. Always cook your eggs before you color them. One of my grandmas friends brought over some colored eggs to add to the big grandkid Easter eggs hunt. My grandma kindly let me have one before the hunt. When I pressed on it to crake it the egg just popped like a balloon and got all over my Easter dress. (I was six, so it was pretty traumatic.)

  14. When you are making chicken and dumplings, fold the dough over 12 times; no more and no less. If you don’t fold it some, the dumplings will fall apart. If you fold it too much, you will end up with hockey pucks.

  15. When baking, measure salt away from your mixing bowl. If you pour salt from the cannister into a measuring spoon above your mixing bowl, you may end up with a very salty chocolate cake for your father’s birthday!

  16. My Nana would always make the most amazing soup. She would tell me that it’s the homemade chicken broth (carcass boiled with veggies), and whatever was leftover from the previous weeks’ dinners. I still use homemade broth, and leftovers for all of my soups.

  17. Hmm…as a kid growing up in the convenience food 1980s I don’t think I really learned any. Pretty sure that makes me *extra* deserving of this book, right? 😉

  18. Sadly I wasn’t given any cooking advice as a child. But one I passed on to my kids is double the recipe, freeze half for later!

  19. Best advice is for young people. When your mother wants to teach you how to cook, pay attention! You’ll regret it later if you don’t…

  20. Save all of your bacon drippings in a glass jar and substitute for oil in recipes for more flavor. I still do this occasionally!

  21. Learned by example growing up to clean as I cook. It slows down the process a little, but I almost never end up with a kitchen full of dirty dishes when I’m done which makes the meal all the more enjoyable.

  22. I learned from my grandma that orange peel can be added to ANY dish. I don’t really do this myself, but it definitely opened my mind to some unique flavors!

  23. When you follow a cookie recipe and use real butter, you ALWAYS need to add more flour than the recipe calls for or your cookies will be too flat.

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