"Salt, Fat, Acid, Heat" doesn't sound especially tasty. But the cookbook is a big hit. I flipped its pages, ever eager for new recipes, and found something better: inspiration to ditch recipes and cook intuitively, using what author Samin Nosrat considers the four elements: the zing of salt, the reach of fat, the kick of acid and the alchemy of heat.
It was fun, pulling together a frittata from taste, touch, scent and sight _ as well as eggs, leeks, feta and pine nuts. My well-balanced breakfast was so tasty I jotted it down _ standard-recipe style _ bringing the lessons of the full skillet full circle.
