Chargement
Samin Nosrat’s Favorite Books Will Feed Your Soul
The celeb chef’s thoughts on the cooking classics you need in your repertoire.
Publié le 2 août 2022
Sélection parSamin Nosrat
Samin Nosrat is a writer, teacher, and chef. Called “a go-to resource for matching the correct techniques with the best ingredients” by The New York Times, and “the next Julia Child” by NPR’s All Things Considered, she’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGeeThis explains everything. Literally. I am so grateful to Harold for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.
Building Houses out of Chicken Legs: Black Women, Food, and Power
Psyche A. Williams-ForsonThis is the first, and only, book I've ever read which explores the connection between food and the economic empowerment of African-American women. It's fantastic.
Edna Lewis: At the Table with an American Original
Sara B. FranklinMost Americans have never heard of African-American chef and cookbook author Edna Lewis. Despite her importance — she inspired culinary luminaries such as Alice Waters, MFK Fisher, and James Beard, and is considered the progenitor of the farm-to-table movement — Lewis never became a household name. Though Miss Lewis's contributions to the food culture of this nation far surpassed those of many of her white contemporaries, she and her work have actively been forgotten. This book is vital, introducing a new generation of readers and eaters to the deeply important life and legacy of Miss Lewis.
The Hungry Ear: Poems of Food and Drink
Kevin YoungI thumb through this collection of poems every time I need a little inspiration, whether in my writing or my cooking.