Every year hundreds, if not thousands, of cookbooks are released.Every year hundreds, if not thousands, of cookbooks are released. Beautifully bound, rarely do these tomes truly aim to teach. But now a new book in the tradition of The Joy of Cooking is doing exactly that. Covered on NPR and in The Atlantic, Salt, Fat, Acid, Heat spells out Samin Nosrat's theory on the essential elements that every meal takes. Nosrat, a veteran of Chez Panisse, comes to the cookbook scene with her own sterling recommendation. Her former boss Alice Waters once called Nosrat “America’s next great cooking teacher.” And if this publication is any indication, Waters appears to be correct. Below, Nosrat selects three recipes to share with Vogue and explains exactly why she likes each one. Vietnamese Cucumber Salad “I live for cucumbers, and all summer long I live for simple, cold dishes. This sweet-and-tangy recipe is inspired by the cucumber pickles I get at my favorite Vietnamese noodle restaurant. I love making a big batch and serving it along grilled meats, over chilled noodles, and just eating it as an afternoon snack.”
POST: 2024-04-26