Samin Nosrat is a food writer, educator, and chef. Her new book is Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.
“I kind of couldn’t exist as just a cook or a writer. I kind of need to be both. Because they fulfill these two totally different parts of myself and my brain. Cooking is really social, it’s very physical, and also you don’t have any time to become attached to your product. You hand it off and somebody eats it, and literally tomorrow it’s shit. … Whereas with writing, it’s the exact opposite. It’s super solitary. It’s super cerebral. And you have all the time in the world to get attached to your thing and freak out about it.”
Thanks to MailChimp, Squarespace, Away, and Masters of Scale for sponsoring this week's episode.
- [01:45] Chez Panisse
- [02:00] Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Simon & Schuster • 2017)
- [03:30] Pop-Up Magazine
- [27:45] Cooked: A Natural History of Transformation (Michael Pollan • Penguin Books • 2014)
- [30:00] Nosrat’s Archive at Edible
- [30:45] "Out of the Kitchen, Onto the Couch" (Michael Pollan • New York Times Magazine • Jul 2009)
- [34:00] Wendy MacNaughton on the Longform Podcast
- [37:45] An Everlasting Meal: Cooking with Economy and Grace (Tamar Adler • Scribner • 2012)
- [39:15] Levels of the Game (John McPhee • Farrar, Straus and Giroux • 1979)
- [52:15] Outliers: The Story of Success (Malcolm Gladwell • Back Bay Books • 2011)
- [54:30] Golden Boy Pizza
- [55:30] "Cookbook Author Samin Nosrat Celebrates with Champagne and Babybels" (Sierra Tishgart • Grub Street • Apr 2017)
- [57:00] Salt Sugar Fat: How the Food Giants Hooked Us (Michael Moss • Random House • 2014)