With her new cookbook, Salt, Fat, Acid, Heat, Samin Nosrat’s inspires a sense of culinary liberation, writes Maddie Oatman, eschewing “formulaic recipes in favor of heartfelt stories, bits and pieces of science, and time-tested nuggets of kitchen wisdom.”
“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,” says Oatman.
“Anyone can cook anything and make it delicious,” Nosrat told Oatman in the latest episode of Bite. Nosrat came up the ranks at Chez Panisse in Berkeley, California in the early 2000s.
“The vinegar acted like a prism, revealing the soup’s nuanced flavors—I could taste the butter and the oil, the onions and stock, even the sugar and minerals within the carrots,” Nosrat said explaining an “Aha” moment.
Nosrat insists that salt, fat, acid, and heat as the “four elements that guided basic decision making in every single dish, no matter what.”