A highly-anticipated new book from the bestselling author of Salt, Fat, Acid, Heat (100k copies sold). 125 soul-nourishing recipes to bring joy and communion, for fans of Nigella Lawson's Cook, Eat, Repeat.Once I hand them off to you, these recipes are no longer mine. They're yours, to do with as you please. And maybe, in the act of receiving, a little thread of connection will be woven between me and each of you.
How can a recipe express the joy of sharing a meal in person? This is the feeling that Samin Nosrat sets out to capture in Good Things, offering more than 125 recipes for the things she most loves to cook.
You'll find go-to recipes for ricotta custard pancakes, chicken braised with apricots and harissa, a crunchy Calabrian chili crisp, super-chewy sky-high focaccia and a decades-in-the-making, childhood-evoking yellow cake. Samin also shares tips and techniques, from how to buy olive oil (check the harvest date) to when to splurge on the best ingredients (salad dressing) to the one acceptable substitute for Parmigiano Reggiano (Grana Padano, if you must).
Good Things captures, with Samin's trademark blend of warmth and precision, the essence of what makes cooking such an important source of comfort and delight, and invites you to join her at the table.
About the AuthorSamin Nosrat is a cook, teacher and author of Sunday Times Book of the Year and New York Times bestseller
Salt, Fat, Acid, Heat. She is co-host of the
Home Cooking podcast, a former Eat columnist at The New York Times Magazine and host of the hugely popular Netflix original documentary series based on her book. She lives in Oakland, California.
Industry Reviews
Samin Nosrat has perfected the art of the group dinner.
— Elle
There is magic in the way Samin teaches. She wins you over immediately with an irresistible combination of warmth, honesty, deep understanding of cooking and that ebullient laugh of hers. If anyone can show us how to cook, it is Samin.
— Alice Waters
Just as Child introduced America to French cooking, Nosrat is poised to teach America about the rest of the culinary landscape.
— Time
While Samin Nosrat might not be a chef by her own definition she is most certainly the chef we need right now: a culinary leader who shapes diners’ tastes, who inspires cooks (both professional and amateur) to let loose and experiment, and who has a pointed vision for what the future of food should look like.
— Eater
She is your mom, your sister, your best friend, your granny. She convinces you that even the worst cook can become proficient at the thing they fear. Her advice, delivered with equal measures of exuberance and conciseness, is refreshing.
— Jezebel
It is disarming, and then relieving, to watch someone pledge to her life’s work such unmitigated love.
— The New Yorker
