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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
Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as we...
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 - 2017-10-24
Goodreads Rating
One of the most enduring myths on the Nigerian Femme Fatale - mammy-water, 'winch' or husband-snatcher - has to do with the cooking of fish stew ... A woman can do what she likes with a man When She knows how to satisfy his appetite for food. "Long throat Memoirs presents a sumptuous menu of essays about Nigerian food, lovingly presented by the nat...
Samin Nosrat
Most everything I know about Nigerian cooking, I’ve learned from this author, the nation’s finest culinary writer.      source
Levels of the Game book cover
Levels of the Game
John McPhee - 2014-08-15 (first published in 1969)
Goodreads Rating
Described by Robert Lipsyte as 'the high point of American sports journalism', John McPhee's Levels of the Game, nominally about a tennis match between two of the greats of tennis history, redefined what it meant to be a sports writer. Written by four-times finalist for the Pulitzer Prize for non-fiction, Levels of the Game is the best tennis book ...
Samin Nosrat
I love.      source
Gran Cocina Latina book cover
Gran Cocina Latina
The Food of Latin America
Maricel E. Presilla - 2012-10-01
Goodreads Rating
Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, ...
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 - 2009-08-17
Goodreads Rating
Only a farmer could delve so deeply into the origins of food, and only a writer of Wendell Berry’s caliber could convey it with such conviction and eloquence. Long before Whole Foods organic produce was available at your local supermarket, Berry was farming with the purity of food in mind. For the last five decades, Berry has embodied mindful eatin...
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
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the Unite...
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
In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of ea...
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
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into so...
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
This book is perhaps the jewel in Prospect’s crown. Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, ‘the book is a large and grandiose life history, a passionate narrative of extremes of experience.’ Jeremy Round called Patience Gray ‘the high priestess of cooking’, who...
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
In the high Alpine valley of La Grande Chartreuse, Roy Andries de Groot discovered by accident a charming and unpretentious little inn, L’Auberge de L’Atre Fleuri. Impressed by the devotion of its owners — les Mesdemoiselles Artraud and Girard — to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record thei...
Samin Nosrat
If a novel met a cookbook.      source