"Samin Nosrat may be among the Bay Area's most celebrated contemporary chefs. The Persian American, Oakland-based chef famously trained at Chez Panisse, then penned the bestselling "Salt Fat Acid Heat," all about how to ditch recipes. The 2017 book was later adapted into a Netflix docuseries by the same name, which she hosted. In the intervening years, Nosrat went on to write recipes for the New York Times and cohost the "Home Cooking" podcast, which started during the COVID-19 pandemic and is now back in full swing."
"After avowing that I'd never write a book of recipes ... well, here we are! After "Salt Fat Acid Heat" came out, I regularly heard from readers, "Your book changed my life!" But just as often, people told me they loved a specific recipe, and that it meant something to them. That surprised me, but it also motivated me to offer people more of what will be useful for them. So with "Good Things," I've aimed to do both - offer specific recipes as well as tips, tricks and matrices to help folks become better, more confident cooks."
Samin Nosrat trained at Chez Panisse and built a career that includes the bestselling Salt Fat Acid Heat, a Netflix docuseries, New York Times recipes and the Home Cooking podcast. Good Things contains 125 recipes aimed at home cooks and blends specific, prescriptive recipes with practical tips, tricks and matrices. The collection intends to help cooks apply underlying principles to improve techniques such as braising while lowering the stakes for time spent in the kitchen. The approach emphasizes building confidence and offering useful, approachable resources for everyday cooking.
Read at The Mercury News
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