Samin Nosrat Is Making Space At The Table
Because of her food journalism, the food world has been well aware of Samin Nosrat for several years. But she became a household name when two things happened: First, her book Salt, Fat, Acid Heat: Mastering The Art of Good Cooking became a runaway bestseller last year. The book explored the mysteries of cooking for the home chef, and garnered just about every award a cookbook could get. In the words of Nosrat's mentor, Alice Waters (chef-owner of the legendary Berkeley restaurant Chez Panisse,) Salt, Fat, Acid, Heat "not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy."
As if that weren't enough, , and which was also called . In it, she travels to Italy to explore the importance of fat (olive oil! Parmesan!); to Japan to see salt harvested and soy and miso fermented; then to
