Collecting many of my irritations about cookbooks (No “why”, no tolerance bounds for their recommendations), Joe Pinsker reviews some new “metacookbooks”.
- Samin Nosrat’s Salt Fat Acid Heat](http://www.indiebound.org/book/9781476753836) (Nosrat 2017) sounds like one antidote
- Sally Schneider’s Improvisational Cook (Schneider and Robledo 2006) also sounds good.
- Baked crumbed blooming onion
- Crispy based tart
- Salt-cured egg yolks. (Via Thomas Scheckter)
- no knead pan pizza