author results for Nosrat, Samin

Good Things

Nosrat, Samin — Fri, 31 Jan 2025 00:00:00 GMT

"Samin Nosrat has always had a complicated relationship with recipes. How, she wondered, can a recipe be anything more than a snapshot-an attempt to define the undefinable? How can ever it capture the feeling of experiencing something in person? In Good Things, she makes peace with this paradox, offering more than 125 of her favorite recipes-simply put, the things she most loves to cook for herself and for friends-and infusing them with all the beauty and care you would expect from Samin Nosrat. As she says, "Once I hand them off to you, they are no longer mine. They're yours, to do with as you please. And maybe, in the act of receiving, a little thread of connection will be woven between me and each of you." Good Things is an essential, joyful guide to cooking and living, whether you're looking for a comforting, creamy tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you'll find go-to recipes for ricotta custard pancakes, chicken braised with apricots and harissa, a crunch, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake. Along the way, you'll also find plenty of tips, techniques, and lessons from the person Alice Waters called "America's next great cooking teacher," from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the one acceptable substitute for Parmigiano Reggiano (Grana Padano, if you must)."--

Good Things

Nosrat, Samin — Fri, 31 Jan 2025 00:00:00 GMT

NEW YORK TIMES BESTSELLER • From the author of Salt, Fat, Acid, Heat—and one of America’s most beloved chefs and teachers—125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion
A BEST BOOK OF THE YEAR: THE NEW YORKER, BON APPÉTIT, WASHINGTON POST, SMITHSONIAN MAGAZINE, LIBRARY JOURNAL, NEW YORK PUBLIC LIBRARY
With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes—simply put, the things she most loves to cook for herself and for friends—and infuses them with all the beauty and care you would expect from the person Alice Waters called “America’s next great cooking teacher.” As Samin says, "Recipes, like rituals, endure because they’re passed down to us—whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool."
Good Things is an essential, joyful guide to cooking and living, whether you’re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you’ll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you’ll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally).
Good Things captures, with Samin’s trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.

Salt, Fat, Acid, Heat

Nosrat, Samin — Tue, 31 Jan 2017 00:00:00 GMT

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Salt, Fat, Acid, Heat

Nosrat, Samin — Tue, 31 Jan 2017 00:00:00 GMT

"Salt, Fat, Acid, Heat will make you a better cook" (Bon Apetit). Millions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called "the next Julia Child."

Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared "America's next great cooking teacher" by Alice Waters.

Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial New York Times bestseller! Inspiration for the popular Netflix series!
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you'll ever need.

With a foreword by Michael Pollan.

*Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*

Salt, Fat, Acid, Heat

Nosrat, Samin — Tue, 31 Jan 2017 00:00:00 GMT

A visionary new master class in cooking that distills decades of professional experience into just four simple elements.

Salt, Fat, Acid, Heat

Nosrat, Samin — Tue, 31 Jan 2017 00:00:00 GMT

Wild and Precious

Tue, 31 Jan 2023 00:00:00 GMT

WINNER OF THE 2024 AUDIE AWARD FOR SHORT STORIES/COLLECTION

A celebration of the beloved, award-winning poet Mary Oliver, narrated by actress and activist Sophia Bush featuring selections from the late poet's work, in her own voice, plus a tapestry of complementary voices reflecting on Oliver's legacy.

Wild and Precious: A Celebration of Mary Oliver is a first of its kind audio commemoration of one of the greatest poets in modern history. Actress and activist Sophia Bush guides listeners on a journey of contemplation and discovery into the artistry of Mary Oliver as remembered by many who were most greatly impacted by it. For the first time, Oliver's Bennington College students open up about what it was like to have her for a teacher, friends and neighbors recall her love of place and nature, multi-faith leaders contemplate her spiritual lessons, and high-profile artists and fans like Carmen Maria Machado, Ross Gay, and Rainn Wilson, among others, reflect on the profound influence of her poetry on their own work and lives.

Wild and Precious features over 30 poems (including "The Summer Day," "When Death Comes," and "In Blackwater Woods") alongside abiding admiration for Oliver's craft and sheds new light on one of the greatest poets and writers in modern history. The result is a tapestry of sound that weaves together recollections of first-hand accounts with the poet, readings of her poetry by contributors and by Oliver herself, and personal testimonials—both heart-wrenching and joyful—of Oliver's imprint on American culture.

Contributors include: actress and activist Sophia Bush, chef Samin Nosrat, poet Ross Gay, writer Carmen Maria Machado, actress Busy Philipps, writer and actor Rainn Wilson, and memoirist Claire Bidwell Smith.

Start Here

El-Waylly, Sohla — Tue, 31 Jan 2023 00:00:00 GMT

"More than 200 recipes--and techniques--for cooking with creativity and confidence"--

Start Here

El-Waylly, Sohla — Tue, 31 Jan 2023 00:00:00 GMT

NEW YORK TIMES BESTSELLER • JAMES BEARD FOUNDATION AND IACP BOOK AWARD WINNER • Change the way you think about cooking! In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.
“The new Joy of Cooking.” —The New York Times
A BEST BOOK OF THE YEAR: The New York Times, NPR, Epicurious, The Boston Globe
“The book I wish someone had handed me when I began my own journey as a cook.”—from the Foreword by Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat
"A book to return to again and again and again.” —Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi Simple

A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking.
Across a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down & Get Saucy” to “Go to Brown Town,” “All About Butter,” and “Getting to Know Dough”—Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.
A one-stop resource, regardless of what you’re hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including:

Crispy-Skinned Salmon with Radishes & Nuoc Cham

Charred Lemon Risotto

Chilled Green Tahini Soba

Lemon, Pecorino & Potato Pizza

Fruity-Doodle Cookies

Masa & Buttermilk Tres Leches

Packed with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school—without the student loans.