We’re taking on our first ever cookbook as part of The Stacks Book Club with the help of food writer and executive editor at Sunset Magazine, Hugh Garvey. As we gear up for the holiday season we are diving into Salt, Fat, Acid, Heat by Samin Nosrat, and breaking down the key elements of cooking. We talk about freeing ourselves from recipes, cooking anxiety, and the communal act of sharing a meal. Hugh then challenges Traci to use what she’s learned to build a salad. Its a delicious episode!
There are no spoilers in this episode.
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Everything we talk about on today’s episode can be found below in the show notes. If you’d like to support your local indie, you can shop through IndieBound.
- Salt, Fat, Acid, Heat by Samin Nosrat with illustrations by Wendy McNaughton
- Samin Nosrat
- Wendy McNaughton
- Chez Panisse (Berkeley, CA)
- Salt, Fat, Acid, Heat (Netflix)
- Smitten Kitchen
- “How to Carve a Turkery Like a Pro” (Everyday Food, Youtube.com)
- Erewhon Market (Los Angeles, CA)
- Onda (Santa Monica, CA)
- Gabriela Cámara
- Contramar (Mexico City, MX)
- CALA (San Francisco, CA)
- Jessica Koslow
- Sqirl (Los Angeles, CA)
- Proper Hotel (Santa Monica, CA)
- Conde Nast Traveler
- Ludo Lefebvre
- “Eating and Drinking Through Burgundy with Chef Ludo Lefebvre” (Hugh Garvey, Conde Nast Traveler)
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