More books by Samin Nosrat…
Chef, writer, and cookbook author Samin Nosrat's first book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking not only...
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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.”
“When aspiring chefs ask me for career advice, I offer a few tips: Cook every single day. Taste everything thoughtfully. Go to the farmers’ 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.”
“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,”
Topics Mentioning This Author
|2021 Reading Chal...: September Group Read Nominations||26||167||Jul 29, 2019 04:39AM|
|2021 Reading Chal...: Salt, Fat, Acid, Heat||2||22||Sep 26, 2019 07:00PM|
|Crazy Challenge C...: 2019 Namedroppers||103||120||Feb 26, 2020 08:11PM|
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|Crazy Challenge C...: The Roots of Fear and Obsession Challenge||433||141||Sep 30, 2020 11:29AM|
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