Samin Nosrat


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Samin Nosrat isn't a Goodreads 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 Sea Level Farm 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 Cosecha in Oakland (907 Washington Street--we'll be parked righ

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Published on September 10, 2017 13:40
Average rating: 4.54 · 17,938 ratings · 1,459 reviews · 15 distinct worksSimilar authors
Salt, Fat, Acid, Heat: Mast...

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4.55 avg rating — 17,303 ratings — published 2017 — 23 editions
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The Best American Food Writ...

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Salt fat acid heat [hardcov...

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Salt, Fat, Acid, Heat Four-...

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it was amazing 5.00 avg rating — 3 ratings
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Salt fat acid heat [hardcov...

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really liked it 4.00 avg rating — 1 rating — published 2017
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Sal, gordura, ácido, calor:...

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Salt, Fat, Acid, Heat

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Salt Fat Acid Heat [Hardcov...

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What to Cook

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Tribe of Mentors: Short Lif...

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Chef, writer, and cookbook author Samin Nosrat's first book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking not only foun...
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“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.”
Samin Nosrat, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

“Get used to the way the salt falls from your hands; experience the illicit thrill of using so much of something we’ve all been taught to fear.”
Samin Nosrat, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

“As I traveled, I noticed that in every country, whether I was watching home cooks or professional chefs, and whether they were cooking over live fire or on a camp stove, the best cooks looked at the food, not the heat source. I saw how good cooks obeyed sensory cues, rather than timers and thermometers. They listened to the changing sounds of a sizzling sausage, watched the way a simmer becomes a boil, felt how a slow-cooked pork shoulder tightens and then relaxes as hours pass, and tasted a noodle plucked from boiling water to determine whether it’s al dente. In order to cook instinctually, I needed to learn to recognize these signals. I needed to learn how food responds to the fourth element of good cooking: Heat.”
Samin Nosrat, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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