This Simple Advice Completely Changed the Way I Cook (and Eat)
Mother Jones -

In the days after reading Samin Nosrat's new book, Salt, Fat, Acid, Heat, eating felt like a new adventure. My tongue became a detective, searching for the source of different flavors and how they mingled together, whether they balanced each other out or dragged each other down. And when it came time to cook simple meals, the raw carrots and greens in my fridge looked less intimidating: I had new tools to tame them.

 

Inspiring this sense of culinary liberation was precisely Nosrat's goal with...

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