2017
WISE Score
Amazon
The ultimate 'how-to' for the kitchen that treats cooking like a fun science experiment rather than a chore.
4.8
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If you want your kid to graduate high school knowing how to do more than boil water, this is the book. It’s the anti-brain-rot.
Samin Nosrat is like the cool aunt who also happens to be a world-class chef. She makes the science of food feel accessible and even a little bit magical. It’s not a 'kids' cookbook,' but that’s exactly why it works—it respects the reader’s intelligence.
It’s a rare piece of media that is actually useful for the rest of your life.
Perfect for teens who want to actually learn how to cook for themselves. Younger kids (8-12) will love the illustrations and can definitely help with the 'tasting' and 'salting' parts if you read it with them.
Samin Nosrat’s tone is the definition of warm and encouraging. It’s all about the joy of sharing a meal and the communal nature of eating without any of the pretension usually found in 'chef' culture.
Instead of rigid recipes, it teaches a framework for improvisation. It asks you to use your senses—smell, touch, and taste—to decide what a dish needs, which is a massive creative unlock for anyone used to just following instructions.
It’s a cookbook. Unless your kid tries to use a chef's knife or a 500-degree oven without supervision, there is zero 'unsafe' content here. Very clean and focused on the craft.
This is a masterclass in culinary science and logic. It explains the 'why' behind everything. It’s basically a chemistry and physics lesson disguised as a dinner invitation.
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