Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each.
For September, we’re going to cook from Samin Nosrat’s James Beard Award-winning book, Salt Fat Acid Heat! When this book came out in 2017, I was relatively new to cooking and this book was a revelation – breaking cooking down to its essential elements, teaching me the WHY and how of cooking, and helping me to adjust recipes to balance each dish I’m cooking and developing. It’s a book I pull out and reference on the regular!
I absolutely adore the accompanying Netflix series and fell in love with Samin’s sense of humor, her ability to keep things real, her zest, and her contagious appreciation for food. She also hosts (along with @hrishihirway) one of my favorite food podcasts: Home Cooking!
While I love the book as a resource, I’m embarrassed to admit I had not cooked much from it. Most of Samin’s dishes I’ve made were her column on New York Times Cooking: Farro E Peppe, Chapli Burgers, and Fried Sage Salsa Verde – all of which have become part of my regular rotation.
So I’m long overdue to take a deeper dive into the recipes in this book! If you have the book, I hope you’ll cook along with me and if you don’t I hope this inspires you to check it out! The book is available for purchase here.
Each post will explore a couple dishes from each chapter which I will link to below when they go live!
Salads Section
Vegetable Section
Stocks and Soup Section
Beans, Grains, and Pasta Section
Eggs Section
Fish Section
Chicken Section
Meat Section
Sweets Sections
