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Samin Nosrat

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Samin Nosrat is an American chef, TV host and food writer. She is a regular food columnist for The New York Times Magazine and has a Netflix docu-series based on her cookbook, Salt Fat Acid Heat.
11 books on the list
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Edna Lewis book cover
Edna Lewis
At the Table with an American Original
Sara B. Franklin - 2018-04-13
Goodreads Rating
Explore the legacy of a trailblazing chef and activist with this critical appreciation of her rich, lyrical cookbooks. Edna Lewis drew upon her childhood memories of life on a Virginia farm to create classic dishes that celebrated the seasonal richness of Southern cuisine. In this book, renowned food-world stars reveal their own encounters with Lewis and illuminate her influence on the farm-to-table movement. Editor Sara B. Franklin provides an engaging introduction to Lewis, and afterwords from her sister and niece add a personal touch to this fascinating collection of essays.
Samin Nosrat
This book is vital, introducing a new generation of readers and eaters to the deeply important life and legacy of Miss Lewis.      source
Longthroat Memoirs book cover
Longthroat Memoirs
Soups, Sex and Nigerian Taste Buds
Yemisi Aribisala - 2016-10-31
Goodreads Rating
Explore the cultural, political, and sensual intricacies of Nigerian cuisine through Longthroat Memoirs. Discover the myths and stories behind the nation's love for fish stew, soup, and yam, accompanied by mouth-watering descriptions of dishes and their preparation. Written by Nigeria's top epicurean writer, this book is a delightful love letter to the Nigerian palate, celebrating the nuances and pleasures of its food. With its irresistible blend of oral storytelling, myth, and culinary expertise, Longthroat Memoirs offers a sensuous testament to the joys of food and dining.
Samin Nosrat
Most everything I know about Nigerian cooking, I’ve learned from this author, the nation’s finest culinary writer.      source
The Hungry Ear book cover
The Hungry Ear
Poems of Food and Drink by Kevin Young (28-Oct-2014) Paperback
Goodreads Rating
Indulge in the sensory pleasures of food and poetry with this collection of classic and contemporary works from renowned poets. Celebrating the cultural significance of food, Kevin Young curates a delectable assortment of poems that captures the experience of eating and the memories, company, and politics that often accompany it. Enjoy poems about blackberries, butter, and barbecue, as well as those that delve deeper into the identity and role of food in our lives, from poets like Mary Oliver, Wallace Stevens, and Seamus Heaney.
Samin Nosrat
I thumb through this collection of poems every time I need a little inspiration, whether in my writing or my cooking.      source
Gran Cocina Latina book cover
Gran Cocina Latina
The Food of Latin America
Maricel E. Presilla - 2012-10-01
Goodreads Rating
Discover the rich and diverse culinary traditions of Latin America with a comprehensive collection of over 500 recipes from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. Written by a lifelong food historian and restaurateur, Gran Cocina Latina provides home cooks, wanderlust travelers, and curious chefs with a unique and mouth-watering collection of adobos, sofritos, empanadas, tamales, ceviches, moles, sancochos, flans, and tres leches cakes. This one-of-a-kind cookbook is also filled with detailed equipment notes, colorful photographs of finished dishes, and drink and serving suggestions. Get ready to savor, read, and enjoy!
Samin Nosrat
Vastly detailed and rich with anthropological, historical, and cultural information, I refer to this book first anytime I want to learn or better understand anything about Latin cuisine.      source
Bringing It to the Table book cover
Bringing It to the Table
On Farming and Food
Wendell Berry - 2009-08-18
Goodreads Rating
This book explores the origins of food and the importance of mindful eating. Written by renowned farmer and writer Wendell Berry, the essays cover topics such as organic versus locally grown, small versus large farms, and how to support sustainable agriculture. With an introduction by Michael Pollan, this collection is essential reading for anyone who cares about what they eat. Berry urges us all to understand the basics of what we ingest, reminding us that "eating is an agriculture act."
Samin Nosrat
I always turn to this author for inspiration on food, community, agriculture, and well, just being a human.      source
My Bombay Kitchen book cover
My Bombay Kitchen
Traditional and Modern Parsi Home Cooking
Niloufer Ichaporia King - 2007-06-18
Goodreads Rating
Explore the decadent cuisine of the Parsi population in India, descendants of Zoroastrians who fled Persia centuries ago. In this beautifully written book, a Parsi author shares 165 mouth-watering recipes and personal experiences, making this regional cuisine accessible to Westerners. From easy menus to more advanced techniques, this book will challenge and inspire both novice and experienced cooks.
Samin Nosrat
Parsi cooking is exquisite, existing at the intersection of Indian and Persian, and I can never get enough of the author's recipes (I adore her Parsi deviled eggs).      source
The Taste of Country Cooking book cover
The Taste of Country Cooking
The 30th Anniversary Edition of a Great Southern Classic Cookbook
Edna Lewis - 2006-08-01 (first published in 1976)
Goodreads Rating
Experience the taste of authentic American country cooking with menus for the four seasons. Edna Lewis shares her family's delightful preparations of fresh ingredients, celebrating the joys of each special time of year, from the first shad and wild mushrooms of spring to roasted sweet potatoes and warm apple pie in fall. With detailed recipes and personal reminiscences, you'll feel the sense of community and hard work that rewarded them with good food. Recreate this lost time in America in your own kitchen, and savor the delightful flavors of the past.
Samin Nosrat
Miss Lewis is a legend, and all American cooks should get to know her writing and her recipes.      source
Also recommended by
Rashad Robinson
On Food and Cooking book cover
On Food and Cooking
The Science and Lore of the Kitchen
Harold McGee - 2004-11-23 (first published in 1984)
Goodreads Rating
Discover the fascinating science behind the food we eat with this kitchen classic, hailed as a "minor masterpiece" by Time magazine. Written by Harold McGee, On Food and Cooking is the ultimate guide for food lovers and professional chefs alike, exploring the origins of our food, what it's made of, and how cooking transforms it. This new, fully revised and updated edition features expanded content, over 100 new illustrations, and the latest insights into traditional and modern methods of food production. Delight in the science of flavor and learn tips for selecting the best ingredients with this invaluable and fascinating compendium of basic information about cooking and eating.
Samin Nosrat
This explains everything. Literally. I am so grateful to the author for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.      source
Also recommended by
Chris YoungDonald Knuth
Honey From a Weed book cover
Honey From a Weed
Patience Gray - 2001-03-03 (first published in 1986)
Goodreads Rating
Discover a modern classic that pushes the boundaries of the cookery book genre. In this passionate narrative of extremes of experience, which has attracted a cult following in the United States, Patience Gray, the high priestess of cooking, shares the beautiful insights into her life and love of food with Honey From a Weed. Hailed as a summing-up of the genre of the late-modern British cookery book, this book is a must-read for foodies and those who love to explore culinary cultures.
Samin Nosrat
The first cookbook I ever saw, let alone read, that strayed from the usual format.      source
Auberge Of The Flowering Hearth book cover
Auberge Of The Flowering Hearth
Roy Andries de Groot - 1996-06-01 (first published in 1973)
Goodreads Rating
Discover the secrets of supreme country dining in this charming and unpretentious inn nestled in the high Alpine valley of La Grande Chartreuse. Les Mesdemoiselles Artraud and Girard are devoted to the tradition of natural French cooking, evidenced by their superb recipes for soups, stews, meats, pâtes, terrines, and desserts. Renowned food writer Roy Andries de Groot records these recipes and menus, ensuring an unforgettable dining experience every time. Considered a classic, this book is a must-read for food lovers everywhere.
Samin Nosrat
If a novel met a cookbook.      source