I went straight from college into restaurants, so, from the beginning, my idea of what a kitchen should be was the highfalutin’ restaurant type – and what I had at home never measured up to that. Samin Nosrat Read Quote
People love giving cooks spoons, I’ve noticed. Or, at least, they love giving them to me. Samin Nosrat Read Quote
The people-pleasing and performing is 100% ingrained in me, partly because I was a little brown girl growing up in a very white, homogeneous community in San Diego – where, in second grade, I was called a terrorist. Samin Nosrat Read Quote
Chez Panisse is a sensory temple – you might have to be made of stone not to fall for it. Samin Nosrat Read Quote
For the timid or uninitiated, leaf-wrapped foods offer an ideal and gentle introduction to fire cooking. Liberated from the need to worry about whether the fish is sticking to the grill or burning, pay attention instead to the rate of browning on the surface of the leaf, which you’ll get to discard whether it chars or remains pale. Samin Nosrat Read Quote
My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most well-written recipe for, say, gazpacho can never take into account the ways in which a tomato that’s lapped each morning and evening by coastal fog will taste completely different from one grown in a hot, inland valley. Samin Nosrat Read Quote
I grew up in San Diego with immigrant parents, before the food blogs, before this kind of celebrity chef culture we know now. Samin Nosrat Read Quote
