Sign in with Facebook
Samin Nosrat’s Followers (830)
Samin Nosrat
Website
Twitter
Genre
Samin Nosrat isn't a Å·±¦ÓéÀÖ Author
(yet),
but they
do have a blog,
so here are some recent posts imported from
their feed.
Sea Level Farm Tomato Flash Sale: Wednesday, September 13th
THEY'RE FINALLY BACK!!!
My friends Jane and JP from  grow some of the best tomatoes around, and they're up to their necks in them.  So they're having a FLASH SALE of their dry-farmed early girls, grown in Corralitos, California, next Wednesday, September 13th.  Dominica has graciously agreed to host the pick up at  in Oakland (907 Washington Street--we'll be parked righ
Read more of this blog post »
More books by Samin Nosrat…
Related News
Â
Margaret Eby is a writer, editor, and recipe developer who splits her time between Philadelphia and Brooklyn. Check out her picks, and be...
47 likes · 9 comments
Chef, writer, and cookbook author Samin Nosrat's first book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking not only...
61 likes · 9 comments
“When aspiring chefs ask me for career advice, I offer a few tips: Cook every single day. Taste everything thoughtfully. Go to the farmersâ€� market and familiarize yourself with each season’s produce. Read everything Paula Wolfert, James Beard, Marcella Hazan, and Jane Grigson have written about food. Write a letter to your favorite restaurant professing your love and beg for an apprenticeship. Skip culinary school; spend a fraction of the cost of tuition traveling the world instead.”
― Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
― Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
“Season food with the proper amount of salt at the proper moment; choose the optimal medium of fat to convey the flavor of your ingredients; balance and animate those ingredients with acid; apply the right type and quantity of heat for the proper amount of time—do all this and you will turn out vibrant and beautiful food, with or without a recipe.”
― Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
― Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
“Let all meats—except for the thinnest cuts—come to room temperature before you cook them. The larger the roast, the earlier you can pull it out of the fridge. A rib roast should sit out for several hours, while a chicken needs only a couple,”
― Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
― Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Topics Mentioning This Author
| topics | posts | views | last activity | |
|---|---|---|---|---|
| Crazy Challenge C...: 2019 Namedroppers | 103 | 122 | Feb 26, 2020 08:11PM | |
| Crazy Challenge C...: 2018 Pick a Theme Challenge | 132 | 101 | Jul 15, 2020 09:03PM | |
| Romance Readers R...: 2020 Create-Your-Own Reading Challenge | 44 | 229 | Dec 31, 2020 12:17PM | |
| 2025 Reading Chal...: Sam F's 2021 Challenge to 121 | 45 | 184 | Nov 17, 2021 07:40PM |
Is this you? Let us know. If not, help out and invite Samin to Å·±¦ÓéÀÖ.
