Samin Nosrat Quote
Buy the best you can afford • Extra-virgin Olive Oil, pressed in the last calendar year • Whole chunks of Parmigiano-Reggiano from Italy • Chocolate and Cocoa Powder Buy whole and prepare yourself • Pick and chop fresh herbs (and always use Italian or flat-leaf parsley). • Juice lemons and limes • Peel, chop, and pound garlic • Grind spices • Soak, rinse, filet, and chop salt-packed anchovies • Make chicken stock when you can (see for a recipe). Or buy fresh or frozen stock from your butcher, rather than the boxed or canned stuff
Samin Nosrat
Buy the best you can afford • Extra-virgin Olive Oil, pressed in the last calendar year • Whole chunks of Parmigiano-Reggiano from Italy • Chocolate and Cocoa Powder Buy whole and prepare yourself • Pick and chop fresh herbs (and always use Italian or flat-leaf parsley). • Juice lemons and limes • Peel, chop, and pound garlic • Grind spices • Soak, rinse, filet, and chop salt-packed anchovies • Make chicken stock when you can (see for a recipe). Or buy fresh or frozen stock from your butcher, rather than the boxed or canned stuff
Related Quotes
About Samin Nosrat
Samin Nosrat (Persian: ثمین نصرت, , born November 7, 1979) is an Iranian-American chef, TV host, food writer and podcaster.
She is the author of the James Beard Award–winning, New York Times Bestselling cookbook Salt Fat Acid Heat and host of a Netflix docu-series of the same name. From 2017 to 2021, she was a food columnist for The New York Times Magazine. Nosrat was also the co-host of the podcast Home Cooking.
She is the author of the James Beard Award–winning, New York Times Bestselling cookbook Salt Fat Acid Heat and host of a Netflix docu-series of the same name. From 2017 to 2021, she was a food columnist for The New York Times Magazine. Nosrat was also the co-host of the podcast Home Cooking.