Sunday Afternoon Cookbook Club: Mastering the Elements of Good Cooking

Name: Sunday Afternoon Cookbook Club: Mastering the Elements of Good Cooking
Start: 2025-11-23T12:00:00-06:00
End: 2025-11-23T14:00:00-06:00
Location: 151 High St, Mineral Point, WI 53565-1286, United States

Schedule

Sun Nov 23 2025 at 12:00 pm to 02:00 pm

UTC-06:00

Location

151 High St, Mineral Point, WI 53565-1286, United States | Mineral Point, WI

Join us for a fresh take on the traditional book club! Our Sunday Afternoon Cookbook Club invites you to a lively discussion and food tasting while we dive into the fundamentals of great cooking with Samin Nosrat’s Salt, Fat, Acid, Heat—a cookbook and a masterclass in one.
Over the course of four sessions in 2025, we’ll break down Nosrat’s essential elements of cooking, exploring each in depth through discussion, hands-on tasting exercises, and practical applications. Whether you attend one session or all four, you’ll walk away with a deeper understanding of how to season, balance, and improvise in the kitchen like a pro.
Session Breakdown
📅 April 27 – Salt
Discover the transformative power of salt—how it works, how it enhances flavor, and the art of proper seasoning. We’ll explore techniques like layering and balancing salt, with a guided tasting to sharpen your palate. If you would like to prepare for the discussion, please read the introduction and pages 12-55.
📅 July 27 – Fat
Fat is flavor! Learn about different sources of fat, how it affects texture, and how to use it for crispness, richness, and emulsification. We’ll break down the science of emulsions and tackle common issues like broken dressings. A tasting exercise will showcase the impact of layering fat. If you would like to prepare for the discussion, please read pages 57-99.
📅 September 21 – Acid
Acid is the secret to brightness and balance in cooking. We’ll dive into pH levels, how acid interacts with other ingredients, and the role of umami. You’ll learn to fine-tune flavors with acid through guided tastings and hands-on applications. If you would like to prepare for the discussion, please read pages 101-129.
📅 November 23 – Heat
The science of cooking starts with heat. From browning (the Maillard reaction) to poaching, braising, and baking, we’ll explore how heat transforms ingredients. Expect a hands-on look at techniques like convection cooking and achieving the perfect sear. A tasting exercise will highlight how heat develops flavor. If you would like to prepare for the discussion, please read pages 131-200.
Each session is designed to be both educational and delicious—perfect for home cooks looking to build confidence and creativity in the kitchen.
Join us for one or all four sessions! Reserve your spot and treat yourself to a year-long journey to mastering the elements of good cooking.