""The "it," in this case, was defying every commandment of modern cookbook publishing. Thou shalt develop a hundred crowd-pleasing recipes. Said recipes shalt be adjacent to glossy photographs. Thou shalt pose for the cover, ideally smiling and having a casually joyous time. It was, instead, 480 pages of beautiful blasphemy. A painstaking, profoundly nuanced master class in the fundamentals of cooking,""
""It seemed a dubious proposition in a media moment characterized by instant gratification, one that privileged "one cool trick" over patient interrogation of processes. And yet, Salt, Fat, Acid, Heat was a runaway hit. Bestseller lists. A James Beard Award. Features in magazines. A four-part Netflix series. Nosrat had a deal for a second book and nowhere to go but up.""
Samin Nosrat achieved wide acclaim and mainstream success with Salt, Fat, Acid, Heat, which prioritized culinary fundamentals and skill-building over conventional recipe formats. The book broke cookbook norms and became a bestseller, earned awards, and spawned a Netflix series. The arrival of that success left Nosrat feeling unmoored after long pursuit of achievement, prompting questions about purpose. Her new work, Good Things, functions as a thoughtful meditation on why people cook, examining motivations beyond accomplishment and offering a quieter, process-oriented approach that emphasizes intention, learning, and the emotional reasons behind cooking.
Read at Bon Appetit
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