EP30 - (cook)book review: “Salt, Fat, Acid, Heat” by Samin Nosrat

01.15.2020 - By Cooking with an Italian accent

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Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10I learnt to cook from my grandmother, watching her patiently stirring a pot of ragù, or foraging herbs in the fields to make a salad, or an omelette. I learnt to cook because I was hungry for delicious, diverse food: my mum had a basic approach to cooking, which did not include “strange” ingredients such as butternut squash or thyme. She taught me all the recipes that nurture a family, though.I learnt to cook through practice, cooking from cookbooks, from recipes picked up at the market, eavesdropping conversations at the butcher. I learnt the hows, but I did not know the whys.Two years ago, I bought Salt, Fat, Acid, Heat, by Samin Nosrat, and my style of cooking became immediately more confident. It is also a great resource to learn a lot about Italian cuisine and our use of fat – think about extra virgin olive oil – and salt – think about Parmigiano and anchovies.On the blog:- Tagliatelle with pork ragù. Learning to cook again: https://en.julskitchen.com/first-course/pasta-first-course/pork-ragu More about Samin:- her Instagram page: https://www.instagram.com/ciaosamin/- her website: http://ciaosamin.com - more about her book: https://www.saltfatacidheat.com - watch her show on Netflix: https://www.netflix.com/title/80198288 Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Podcast realized by https://instagram.com/tommyonweb

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