Samin Nosrat: Salt Fat Acid Heat
Recommended
Once you learn the premise of Samin Nosrat’s thesis-meets-cookbook—namely, that every dish’s success hinges on its saltiness, fat content, acidity, and cooking method—you’ll start finding it in every meal you eat, from Burgerville fries with ketchup to Little Bird’s chicken-fried trout. Nosrat’s easy expertise and affable demeanor made the Netflix adaptation of the book sing and should lend itself to the stage version as well.
by Blair Stenvick
by Blair Stenvick
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