In Search of 'Real' Food

Salt, Fat, Acid, Heat is a culinary guide that focuses on mastering the four essential elements of good cooking: salt, which enhances flavor; fat, which delivers flavor and generates texture; acid, which balances flavor; and heat, which determines the texture of food. Written by Samin Nosrat, this book bridges the gap between home and professional kitchens with its simple yet revolutionary philosophy. It includes 100 essential recipes, dozens of variations, and vibrant illustrations by Wendy MacNaughton. The book is designed to empower readers to become more confident and creative in the kitchen, regardless of their skill level.

In 'Bread, Wine, Chocolate: The Slow Loss of Foods We Love', Simran Sethi travels across six continents to explore the history and cultural significance of beloved foods, highlighting the threat of genetic erosion and homogenization in the global food system. The book combines personal narrative with scientific insights to encourage mindful appreciation and preservation of culinary diversity.

In *The Cooking Gene*, Michael W. Twitty delves into the history of Southern cuisine, tracing its roots back to Africa and the impact of slavery on American food culture. The book combines genealogical research, personal stories, and historical analysis to highlight the African influence on Southern cuisine. It also explores themes of identity, culture, and the intersection of Jewish and African American food traditions.