A New York Times Bestseller, this cookbook is much more than just a collection of recipes. It is an engaging and funny course in learning the art of good cooking by focusing on four critical elements: Salt, fat, acid, and heat. Food52 called it “the first Joy of Cooking or How to Cook Everything of the Google age.” The book has made cooking so much fun and helped me disconnect from a demanding staff assignment. If being able to roast a whole buttermilk chicken on my own doesn’t signify personal growth, I don’t know what does!