Samin Nosrat
Book Recommendations

  • Levels of the Game

    Levels of the Game

    Levels of the Game

    John McPhee
    Sports & Recreation
    4.25 (2,105)

    This account of a tennis match played by arthur ashe against clark graebner at forest hills in 1968 begins with the ball rising into the air for the initial serve and ends with the final point. mcphee provides a brilliant, stroke-by-stroke description while examining the backgrounds and attitudes which have molded the players' games.

    Samin Nosrat

    It's so good.

    Oct 1, 2018 — Source

  • Several Short Sentences About Writing

    Several Short Sentences About Writing

    Several Short Sentences About Writing

    Verlyn Klinkenborg
    Language Arts & Disciplines
    4.15 (2,023)

    Most of what you think you know about writing is useless. it’s the harmful debris of your education—a mixture of half-truths, myths, and false assumptions that prevents you from writing well. drawing on years of experience as a writer and teacher of writing, verlyn klinkenborg offers an approach to writing that will change the way you work and think. there is no gospel, no orthodoxy, no dogma in this book. what you’ll find here isn’t the way to write. instead, you’ll find a way to clear your mind of illusions

    Samin Nosrat

    it has been so meaningful and moving to me

    Oct 1, 2018 — Source

  • Honey from a Weed

    Honey from a Weed

    Honey from a Weed

    Patience Gray
    Cooking
    4.28 (336)

    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’, whose book ‘pushes the form of the cookery book as far as it can go.’ angela carter remarked that ‘it was less a cookery book that a summing-up of the genre

    Samin Nosrat

    it's so beautiful and moving and it put together writing and food, in a way unlike I had ever seen before

    Oct 1, 2018 — Source

  • The Auberge Of The Flowering Hearth

    The Auberge Of The Flowering Hearth

    The Auberge Of The Flowering Hearth

    Roy Andries De Groot
    Cooking
    4.31 (128)

    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 their recipes for natural country soups, heavy winter stews, roasted meats, pâtes, terrines, and fruity and spirituous desserts — the best of french cooking.superb food, fine wine, and the perfect blending of both

    Samin Nosrat

    was a really formative book for me

    Oct 1, 2018 — Source

  • The Taste of Country Cooking

    The Taste of Country Cooking

    The Taste of Country Cooking

    Edna Lewis
    Cooking
    4.42 (1,209)

    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 each special time of year:• the fresh taste of spring—the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of

    Samin Nosrat

    The true—and generally uncredited— progenitor of farm-to-table eating in this country, Miss Lewis is a legend, and all American cooks should get to know her writing and her recipes.

     — Source

  • The Sesame Street Cookbook

    The Sesame Street Cookbook

    The Sesame Street Cookbook

    Pat Tornborg,Robert Dennis
    4.17 (12)

    Characters from the television show "sesame street" present a variety of recipes including "oscar's junk food pie", "rubber duckie floats", and "snuffle's truffles" and directions for preparing them.

    Samin Nosrat

    This was a really moving and influential thing for me.

     — Source

  • The Hungry Ear

    The Hungry Ear

    The Hungry Ear

    Kevin Young,Linda E. Mitchell
    Poetry
    3.95 (229)

    Food and poetry: in so many ways, a natural pairing, from prayers over bread to street vendor songs. poetry is said to feed the soul, each poem a delicious morsel. when read aloud, the best poems provide a particular joy for the mouth. poems about food make these satisfactions explicit and complete.of course, pages can and have been filled about food's elemental pleasures. and we all know food is more than food: it's identity and culture. our days are marked by meals; our seasons are marked by celebrations. we plant

    Samin Nosrat

    I thumb through this collection of poems every time I need a little inspiration, whether in my writing or my cooking.

     — Source

  • My Bombay Kitchen

    My Bombay Kitchen

    My Bombay Kitchen

    Niloufer Ichaporia King
    Cooking
    4.23 (93)

    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 united states on parsi food written by a parsi, this beautiful volume includes 165 recipes and makes one of india's most remarkable regional cuisines accessible to westerners. in an intimate narrative rich with personal experience, the author leads readers

    Samin Nosrat

    Recommended read on Samin Nosrat top 10 books

     — Source

  • Longthroat Memoirs

    Longthroat Memoirs

    Longthroat Memoirs

    Yemisi Aribisala
    3.99 (115)

    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 nation's top epicurean writer. as well as a mouth-watering appraisal of the cultural politics and erotics of nigerian cuisine, it is therefore a series of love letters

    Samin Nosrat

    She writes with emotion, grace and good humor about pop culture, history, geography, art and economics, all through her very personal stories of food and sex.

     — Source

  • On Food and Cooking

    On Food and Cooking

    On Food and Cooking

    Harold McGee
    4.46 (14,547)

    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 something new and delicious. now, for its twentieth anniversary, harold mcgee has prepared a new, fully revised and updated edition of on food and cooking. he has rewritten the text

    Samin Nosrat

    Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.

     — Source

  • Edna Lewis

    Edna Lewis

    Edna Lewis

    Sara B. Franklin
    3.79 (76)

    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, and to commemorate the seasonal richness of southern food, articulating the moments when "we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy

    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

  • Gran Cocina Latina

    Gran Cocina Latina

    Gran Cocina Latina

    Maricel E. Presilla
    Cooking
    4.29 (398)

    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, maricel e. presilla has spent more than thirty years visiting each country personally. she’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and

    Samin Nosrat

    I refer to this book first anytime I want to learn or better understand anything about Latin cuisine.

     — Source

  • Bringing it to the Table

    Bringing it to the Table

    Bringing it to the Table

    Michael Pollan,Wendell Berry
    Literary Collections
    4.18 (1,834)

    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 eating through his land practices and his writing. in recognition of that influence, michael pollan here offers an introduction to this wonderful collection.drawn from over thirty years of work, this collection

    Samin Nosrat

    This is one of my favorite collections of Wendell Berry

     — Source

  • White Heat 25

    White Heat 25

    White Heat 25

    Marco Pierre White
    Cooking
    4.37 (152)

    A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of theuk restaurant scene, featuring striking photographs of his kitchen and his cooking.once in a blue moon a book is published that changes irrevocably the face of things. whiteheat is one such book. since it w as originally produced in 1990, it has gone on to becomeone of the most enduring classic cook books of our time. with its unique blend of outspokenopinion, recipes, and dramatic photographs, white heat captures the magic and spirit ofmarco pierre

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

     — Source

  • The Rural Life

    The Rural Life

    The Rural Life

    Verlyn Klinkenborg
    Literary Collections
    3.94 (378)

    With an eloquence unmatched by any other living writer, verlyn klinkenborg observes the juncture at which our lives and the natural world intersect. his yearlong meditation on the rigors and wonders of country life -- encompassing memories of his family's iowa homestead, time spent in the wide-open spaces of the american west, and his experiences on the small farm in upstate new york where he lives with his wife -- abounds with vicarious pleasures for the reader as it indelibly records and celebrates the everyday beauty of the world we

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

     — Source

  • Lulu's Provencal Table

    Lulu's Provencal Table

    Lulu's Provencal Table

    John Thorne,Richard Olney
    Cooking
    4.14 (63)

    Of all of the culinary treasures that richard olney brought home from france for his american audience, the spritely and commanding lulu peyraud is perhaps the most memorable. a second-generation proprietor of provence's noted vineyard domaine tempier, and producer of some of the region's best wines and meals, lulu has for over 50 years been provence's best-kept secret. mother of seven, lulu still owns and operates domaine tempier with her family, serving up wit and warmth with remarkable food year-round at the vineyard. hosting a parade of american tastemakers like

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

    Oct 1, 2018 — Source

  • Amarcord

    Amarcord

    Amarcord

    Marcella Hazan
    Biography & Autobiography
    3.5 (315)

    Widely credited with introducing proper italian food to the english-speaking world, marcella hazan is as authentic as they come. raised in cesenatico, a quiet fishing town on the northern adriatic sea, she’d eventually have her own cooking schools in new york, bologna, and venice. there she would teach students from around the world to appreciate—and produce—the food that native italians eat. she’d write bestselling and award-winning cookbooks, collect invitations to cook at top restaurants, and have thousands of loyal students and readers—some so devoted they’d name their daughters marcella. her

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

     — Source

  • Cooked

    Cooked

    Cooked

    Michael Pollan
    Cooking
    4.06 (22,974)

    In cooked, michael pollan explores the previously uncharted territory of his own kitchen. here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. apprenticing himself to a succession of culinary masters, pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. in the course of his journey, he discovers that the cook occupies a special place in the world, standing

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

    Oct 1, 2018 — Source

  • The Botany of Desire

    The Botany of Desire

    The Botany of Desire

    Michael Pollan
    Gardening
    4.05 (52,519)

    Every schoolchild learns about the mutually beneficial dance of honeybees and flowers: the bee collects nectar and pollen to make honey and, in the process, spreads the flowers’ genes far and wide. inthe botany of desire, michael pollan ingeniously demonstrates how people and domesticated plants have formed a similarly reciprocal relationship. he masterfully links four fundamental human desires—sweetness, beauty, intoxication, and control—with the plants that satisfy them: the apple, the tulip, marijuana, and the potato. in telling the stories of four familiar species, pollan illustrates how the plants have evolved

    Samin Nosrat

    Recommended on Tim Ferriss' podcast

    Oct 1, 2018 — Source