Samin Nosrat
Author of Salt, Fat, Acid, Heat. Trained at Chez Panisse; writes about cooking as a set of fundamentals, not recipes.
Speaks to 2 threads
Cited in 1 place
- Roast Chicken/ Commentary
“Samin Nosrat's poultry chapter is unambiguous: rest is not optional. A bird carved hot weeps its juices onto the board and leaves you with dry meat. Fifteen minutes minimum, uncovered, so the skin stays crisp.”
Salt, Fat, Acid, Heat — Simon & Schuster (2017)