"Our cuisines are a lattice of Indigenous foods and colonization and immigration, questionable supply chains and riotous fusions. But some might argue there is no modern American food without Samin Nosrat and Padma Lakshmi. The former's Salt Fat Acid Heat is the food world's Encyclopedia Britannica, an at once breezy and meticulously researched tome that really could be the only cookbook you'd ever need. Meanwhile, the latter's Top Chef and Taste the Nation made her the face of America's foodways."
"Lakshmi's next cookbook, Padma's All American, out November 4, features stories and recipes from her journeys with Taste the Nation. Samin's Good Things, out now, is an ode to the care and beauty that comes from cooking for the ones you love. But both, they say, are intensely personal works, which led to a lot of pressure. When your audience has been waiting with anticipation for years for your next move, how do you move through those expectations while staying true to yourself?"
American cuisine is a lattice of Indigenous foods, colonization, immigration, fraught supply chains, and riotous fusions. Samin Nosrat's Salt Fat Acid Heat functions as an essential, meticulously researched guide to fundamental cooking principles. Padma Lakshmi became a prominent interpreter of America's foodways through Top Chef and Taste the Nation. Padma's All American (out November 4) collects stories and recipes from Taste the Nation journeys. Samin's Good Things (out now) celebrates the care and beauty of cooking for loved ones. Both books are intensely personal, created under considerable pressure from long anticipation, and engage with grief, creative purpose, and the broader meaning of cooking.
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