When comparing The Science of Good Cooking vs Salt, Fat, Acid, Heat, the Slant community recommends Salt, Fat, Acid, Heat for most people. In the question“What are the best books for learning how to cook?” Salt, Fat, Acid, Heat is ranked 2nd while The Science of Good Cooking is ranked 5th. The most important reason people chose Salt, Fat, Acid, Heat is:
The book has clear language and pretty illustrations.
Ranked in these QuestionsQuestion Ranking
Pros
Pro "Why this recipe works" after every recipe
These sections explain how for example the amount of eggs you added or the ratio between milk and flour can change the texture or taste of the food.
Pro Perfection in recipes
The recipes have been tested and edited to perfection in America’s Test Kitchen. They will literally ask you to use 68-degree butter.
Pro Pleasant format
The book has clear language and pretty illustrations.
Pro Helps with beginner mistakes
Provides a non-intimidating guide to fix beginner mistakes like overseasoning the food or pairing odd ingredients together.
Cons
Con Not your book if you lack time
There are better books with simple working recipes for a quick lunch or dinner. This book is detailed and takes time to work with.