{"id":623785,"date":"2025-09-29T13:07:23","date_gmt":"2025-09-29T17:07:23","guid":{"rendered":"https:\/\/smagazineofficial.com\/?p=623785"},"modified":"2025-09-29T13:14:25","modified_gmt":"2025-09-29T17:14:25","slug":"samin-nosrats-good-things-is-here-and-its-her-most-personal-work-yet","status":"publish","type":"post","link":"https:\/\/smagazineofficial.com\/art-culture\/samin-nosrats-good-things-is-here-and-its-her-most-personal-work-yet-0929623785","title":{"rendered":"Samin Nosrat&#8217;s &#8216;Good Things&#8217; is Here and it&#8217;s Her Most Personal Work Yet"},"content":{"rendered":"\n<p><a href=\"https:\/\/www.instagram.com\/ciaosamin\/\">Samin Nosrat<\/a>\u2019s first book took a lifetime to create. The earliest inkling for <em><a href=\"https:\/\/www.saltfatacidheat.com\/\">Salt Fat Acid Heat<\/a><\/em>\u2014her 2017 hit that definitively distilled cooking down to four elements\u2014came some time between the late \u201990s and early aughts. At the time, the San Diego-native was just beginning her career as a cook at Chez Panisse, the West Coast institution helmed by farm-to-table icon Alice Waters.<\/p><div class=\"smagt-in-article-repeating\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" id=\"smagt-1412675328\"><script async=\"async\" src=\"https:\/\/securepubads.g.doubleclick.net\/tag\/js\/gpt.js\"><\/script>\n<script> var googletag = googletag || {}; googletag.cmd = googletag.cmd || [];<\/script>\n<div id=\"gpt-ad-5666824824715-0\">\n  <script>\n\tgoogletag.cmd.push(function() {\n\t\t\t\tgoogletag.defineSlot( '\/1057191\/smagtest_300x250', [300,250], 'gpt-ad-5666824824715-0' )\n\t\t.addService(googletag.pubads()).setCollapseEmptyDiv(true);\n\t\t\t\twindow.advadsGamEmptySlotsTimers = window.advadsGamEmptySlotsTimers || {};\n\t\tconst timers                     = window.advadsGamEmptySlotsTimers;\n\n\t\ttimers['gpt-ad-5666824824715-0'] = setTimeout( function () {\n\t\t\tconst id = 'gpt-ad-5666824824715-0';\n\t\t\tdocument.dispatchEvent( new CustomEvent( 'aagam_empty_slot', {detail: id} ) );\n\t\t\tdelete ( timers[id] );\n\t\t}, 1000 );\n\n\t\tif ( typeof window.advadsGamHasEmptySlotListener === 'undefined' ) {\n\t\t\tgoogletag.pubads().addEventListener( 'slotRequested', function ( ev ) {\n\t\t\t\tconst id = ev.slot.getSlotElementId();\n\t\t\t\tif ( typeof timers[id] === 'undefined' ) {\n\t\t\t\t\treturn;\n\t\t\t\t}\n\t\t\t\tclearTimeout( timers[id] );\n\t\t\t\ttimers[id] = setTimeout( function () {\n\t\t\t\t\tdocument.dispatchEvent( new CustomEvent( 'aagam_empty_slot', {detail: id} ) );\n\t\t\t\t\tdelete ( timers[id] );\n\t\t\t\t}, 2500 );\n\t\t\t} );\n\t\t\tgoogletag.pubads().addEventListener( 'slotResponseReceived', function ( ev ) {\n\t\t\t\tconst id = ev.slot.getSlotElementId();\n\t\t\t\tif ( typeof timers[id] !== 'undefined' ) {\n\t\t\t\t\tclearTimeout( timers[id] );\n\t\t\t\t\tdelete ( timers[id] );\n\t\t\t\t}\n\t\t\t\tif ( ! ev.slot.getResponseInformation() ) {\n\t\t\t\t\tdocument.dispatchEvent( new CustomEvent( 'aagam_empty_slot', {detail: id} ) );\n\t\t\t\t}\n\t\t\t} );\n\t\t\twindow.advadsGamHasEmptySlotListener = true;\n\t\t}\n\n\t\tgoogletag.enableServices();\n\t\tgoogletag.display( 'gpt-ad-5666824824715-0' );\n\t} );\n  <\/script>\n<\/div>\n<\/div>\n\n\n\n<p>Nearly two decades later, <a href=\"https:\/\/www.instagram.com\/ciaosamin\/\">Nosrat<\/a> ascended the culinary ranks and <em><a href=\"https:\/\/www.saltfatacidheat.com\/\">Salt Fat Acid Heat<\/a><\/em> spawned one four-part Netflix series, one James Beard Award, and countless weeks atop the <em>New York Times<\/em> bestseller list. Where other books focused on how many grams of flour to use, <em><a href=\"https:\/\/www.saltfatacidheat.com\/\">Salt Fat Acid Heat<\/a><\/em> broke down how to make the most out of the ingredients you have.<\/p>\n\n\n\n<p>When her second book was announced in 2019, <a href=\"https:\/\/www.instagram.com\/ciaosamin\/\">Nosrat<\/a> didn\u2019t initially intend for it to become a book of recipes. But after pouring a lifetime of musings into <em><a href=\"https:\/\/www.saltfatacidheat.com\/\">Salt Fat Acid Heat<\/a><\/em> what could possibly come next? <em><a href=\"https:\/\/www.penguinrandomhouse.ca\/books\/622646\/good-things-by-samin-nosrat\/9781984857781\">Good Things<\/a><\/em>, her long-awaited follow-up, takes a different approach. The pages are rich with recipes and rituals that <a href=\"https:\/\/www.instagram.com\/ciaosamin\/\">Nosrat<\/a> comes back to again and again.<\/p>\n\n\n\n<p>Celebrity chefs have taken many forms over the years\u2014there are steely taskmasters, domestic goddesses, and swaggering rock stars. <a href=\"https:\/\/www.instagram.com\/ciaosamin\/\">Nosrat<\/a> is none of the above. Instead, she\u2019s like a friend who guides you through the kitchen, reminding you that pleasure is just as essential to your recipes as precision. The secret ingredient is her effervescence.<\/p>\n\n\n\n<p>Before <em><a href=\"https:\/\/www.penguinrandomhouse.ca\/books\/622646\/good-things-by-samin-nosrat\/9781984857781\">Good Things<\/a><\/em> hit shelves, <a href=\"https:\/\/www.instagram.com\/ciaosamin\/\">Nosrat<\/a> spoke about her journey bringing <em><a href=\"https:\/\/www.penguinrandomhouse.ca\/books\/622646\/good-things-by-samin-nosrat\/9781984857781\">Good Things<\/a><\/em> to fruition, why she goes grocery shopping in every city she visits and how she found healing in a dessert recipe.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/smagazineofficial.com\/wp-content\/uploads\/2025\/09\/Samin-and-Fava-Garden-Credit-to-Aya-Brackett-landscape-image-1024x683.jpg?wsr\" alt=\"\" class=\"wp-image-623791\" srcset=\"https:\/\/smagazineofficial.com\/wp-content\/uploads\/2025\/09\/Samin-and-Fava-Garden-Credit-to-Aya-Brackett-landscape-image-1024x683.jpg 1024w, https:\/\/smagazineofficial.com\/wp-content\/uploads\/2025\/09\/Samin-and-Fava-Garden-Credit-to-Aya-Brackett-landscape-image-300x200.jpg 300w, https:\/\/smagazineofficial.com\/wp-content\/uploads\/2025\/09\/Samin-and-Fava-Garden-Credit-to-Aya-Brackett-landscape-image-768x512.jpg 768w, https:\/\/smagazineofficial.com\/wp-content\/uploads\/2025\/09\/Samin-and-Fava-Garden-Credit-to-Aya-Brackett-landscape-image.jpg 1500w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Image by Aya Brackett.<\/figcaption><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-when-you-re-on-the-road-does-food-ground-you\">When you\u2019re on the road, does food ground you?<\/h4>\n\n\n\n<p>\u201cIt depends. If I go somewhere where I know that that city has a specialty, it\u2019s nice to have that to focus on. But anywhere I go, I love to go to the grocery store. Sometimes I\u2019m in a place for less than 24 hours, so it\u2019s not that I\u2019m grocery shopping, I just feel like I understand something about people when I see their grocery store. Some of it is understanding the agricultural situation in a place, but also, it\u2019s just interesting to see, like, what does yogurt come [packaged] in? What does your candy aisle look like? I\u2019ve always loved that kind of stuff.\u201d<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-i-ve-heard-a-lot-of-people-say-that-they-do-that-in-canadian-grocery-stores-too-there-can-be-such-an-international-perspective-in-them\">I\u2019ve heard a lot of people say that they do that in Canadian grocery stores, too. There can be such an international perspective in them.<\/h4>\n\n\n\n<p>\u201cThat\u2019s been my experience of Canada always. Like, how incredibly international it is. The other thing I love seeing is\u2014I don\u2019t know what the new, better term for the ethnic food aisle is, let\u2019s call it the international ingredients area or something\u2014but that\u2019s what I always love seeing in a place. It\u2019s a shorthand to [learning which] immigrant communities are there.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-growing-up-what-were-your-family-s-dinnertime-rituals\">Growing up, what were your family\u2019s dinnertime rituals?<\/h4>\n\n\n\n<p>\u201cMy mom pretty much did all the food-related labour in our house. But once my brothers and I were eight, nine, and 10 years old, we were responsible for setting and clearing the table. It was something we were all able to participate in. Also, because we\u2019re Iranian, we eat yogurt on everything. So, one of the things was, \u2018Who\u2019s going to get the yogurt out of the fridge for this meal?\u2019 No matter what it was\u2014pizza, spaghetti, Mexican food, Persian food\u2014we always had to make sure that yogurt was on the table.\u201d<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-in-good-things-you-say-the-beauty-of-cooking-is-that-it-s-a-vessel-for-both-time-and-attention-the-way-you-describe-persian-food-is-that-it-s-very-labour-intensive-did-seeing-this-growing-up-help-you-see-cooking-as-an-act-of-love\">In <em><a href=\"https:\/\/www.penguinrandomhouse.ca\/books\/622646\/good-things-by-samin-nosrat\/9781984857781\">Good Things<\/a><\/em> you say, \u201cThe beauty of cooking is that it\u2019s a vessel for both time and attention.\u201d The way you describe Persian food is that it\u2019s very labour-intensive. Did seeing this growing up help you see cooking as an act of love?<\/h4>\n\n\n\n<p>\u201cThings were often very chaotic in our household, but a very steadying factor was my mom cooking for us. She was very good at it, but I don\u2019t know if it brought her pleasure to do that. I think taking care of us did, but I don\u2019t know if the act of cooking was a slog for her or something she liked. I do think my mom\u2019s a control freak and she liked that she had a part of the house that was hers. <\/p>\n\n\n\n<p>\u201cLooking back, while I process a lot of the sadness I have and the grief, I\u2019m understanding some of the chaos and the instability and the trauma. Inside of that, it\u2019s so beautiful that my mom did that for us. That was a way that we were able to feel steadiness in a family life that wasn\u2019t always necessarily very steady.\u201d<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-early-in-good-things-you-write-about-how-reaching-such-incredible-success-with-salt-fat-acid-heat-didn-t-pay-off-with-happiness-how-did-that-perspective-shift-inform-this-book\">Early in <em><a href=\"https:\/\/www.penguinrandomhouse.ca\/books\/622646\/good-things-by-samin-nosrat\/9781984857781\">Good Things<\/a><\/em>, you write about how reaching such incredible success with <em><a href=\"https:\/\/www.saltfatacidheat.com\/\">Salt Fat Acid Heat <\/a><\/em>didn\u2019t pay off with happiness. How did that perspective shift inform this book?<\/h4>\n\n\n\n<p>\u201cOne of the things that happened in the wake of the show coming out and people becoming familiar with me is that I became a real avatar for joy. I\u2019m not an actor. It\u2019s not fake. When I\u2019m laughing and being silly, it\u2019s genuine, but there\u2019s a lot more to me than only that. I started to feel stressed and almost resentful that that was the thing that everyone wanted from me. I felt like it trapped me inside this one persona that I don\u2019t feel is completely true because I\u2019m not always happy. I had to find a way for myself to be able to do the work and offer these bits of delight and joy and leave room for myself to be a whole person with a whole spectrum of emotions.\u201d<\/p>\n\n\n\n<p>\u201cI had worked so hard, I had given so much up, I pushed and pushed, and I was still lonely and sad. If that was my reality, then what good was this thing that I\u2019ve been doing with my life? What\u2019s the meaning of cooking and what\u2019s the point of writing another book? I basically told you how to make everything [in <em><a href=\"https:\/\/www.saltfatacidheat.com\/\">Salt Fat Acid Heat<\/a><\/em>]. But I also really like making and sharing things that I like with people. That\u2019s so inherent to who I am. I got to a point where I realized that I do want to write a book and want to talk about these things with [my audience], but I had to find a way to do it that didn\u2019t feel disingenuous.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-was-writing-good-things-a-practice-in-taking-control-or-was-it-a-practice-in-surrender-and-stillness\">Was writing <em><a href=\"https:\/\/www.penguinrandomhouse.ca\/books\/622646\/good-things-by-samin-nosrat\/9781984857781\">Good Things<\/a><\/em> a practice in taking control or was it a practice in surrender and stillness?<\/h4>\n\n\n\n<p>\u201cDefinitely the [latter]. There\u2019s not a lot in me that\u2019s very calm. There were a lot of things that I had to accept in making this book. For example, I had to accept very quickly that I can only control the experience of making something. I cannot control anyone\u2019s experience of consuming that thing. To a surprising degree, that experience with <em><a href=\"https:\/\/www.saltfatacidheat.com\/\">Salt Fat Acid Heat<\/a><\/em> was more positive and bigger than anything I could have imagined.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-in-the-dessert-section-of-good-things-you-write-about-how-yellow-cake-represented-a-sense-of-belonging-that-felt-slightly-out-of-reach-did-creating-your-own-yellow-cake-recipe-reclaim-and-heal-that-for-you\">In the dessert section of <em><a href=\"https:\/\/www.penguinrandomhouse.ca\/books\/622646\/good-things-by-samin-nosrat\/9781984857781\">Good Things<\/a><\/em>, you write about how yellow cake represented a sense of belonging that felt slightly out of reach. Did creating your own yellow cake recipe reclaim and heal that for you?<\/h4>\n\n\n\n<p>\u201cFor over 20 years, I\u2019ve been trying to crack this cake. At some point, I had to ask myself, \u2018Why am I so obsessed with yellow cake?\u2019 The long journey offered me an opportunity to look at myself and what this cake represented and understand this childhood landmark. <\/p>\n\n\n\n<p>\u201cA lot of times, I\u2019ll be talking about myself growing up in San Diego and I\u2019ll say, \u2018It was a sea of whiteness. It was so white.\u2019 At some point, I thought, \u2018Am I imagining this? Maybe I\u2019m making it up. Maybe it wasn\u2019t as white as I thought.\u2019 I did have some Indian friends and East Asian friends, but it was a very, very white childhood. So, it was very satisfying for me when I unearthed some photos of my eighth birthday party and it was me and nine blond kids. Then I saw a picture of me in a pool in high school and it was me and a bunch of blond girls. I wasn\u2019t making it up.<\/p>\n\n\n\n<p>\u201cBeing able to contextualize this cake inside of that childhood and allowing it to represent something was very healing. I don\u2019t think it\u2019s incredibly subversive for me to have made a yellow cake, I hope it\u2019s something people make and enjoy. But in a larger way, I did not realize until probably a year or two after <em><a href=\"https:\/\/www.saltfatacidheat.com\/\">Salt Fat Acid Heat<\/a><\/em> was published, that I had earned the opportunity to be shelved on a shelf called General Cooking in the cooking section of a book store, and that no other brown women are authors on that section. It\u2019s all white people.<\/p>\n\n\n\n<p>\u201cSo maybe it is a bit healing to get a buttermilk yellow cake with chocolate frosting from a girl whose name you can\u2019t pronounce.\u201d<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-in-these-heavy-times-can-food-and-the-joy-of-sharing-it-be-an-act-of-resistance\">In these heavy times, can food, and the joy of sharing it, be an act of resistance?<\/h4>\n\n\n\n<p>\u201cWell, to be very frank, I think it absolutely can be if you\u2019re sharing it with people who are being starved. We live in a world that\u2019s trying to deprive us of our humanity constantly, so I do think that any act, no matter how small, that we do in our daily lives to preserve that humanity, is resistance.<\/p>\n\n\n\n<p>\u201cIn a world that\u2019s truly trying to replace humans with machines and taking away basic dignities from people, I don\u2019t think it\u2019s enough. The world is constantly trying to strip us of our sensory pleasure of humanity and sell us on a message that you can just buy your way to happiness, comfort, deliciousness, and I don\u2019t think that\u2019s true. In that way, I think it\u2019s a form of resistance.\u201d<\/p>\n\n\n\n<p><em>Get your copy of <a href=\"https:\/\/www.penguinrandomhouse.ca\/books\/622646\/good-things-by-samin-nosrat\/9781984857781\">Good Things<\/a> today.<\/em><\/p>\n\n\n\n<p><em>Feature image by Aya Brackett.<\/em><\/p>\n<div class=\"smagt-article-ad\" id=\"smagt-4124287480\"><script async=\"async\" src=\"https:\/\/securepubads.g.doubleclick.net\/tag\/js\/gpt.js\"><\/script>\n<script> var googletag = googletag || {}; googletag.cmd = googletag.cmd || [];<\/script>\n<div id=\"gpt-ad-7198407264202-0\">\n  <script>\n\tgoogletag.cmd.push(function() {\n\t\t\t\tgoogletag.defineSlot( '\/1057191\/smagtest_320x50\/smagtest_320x50_article_desktop', [[300,250],[320,100],[320,50]], 'gpt-ad-7198407264202-0' )\n\t\t.addService(googletag.pubads()).setCollapseEmptyDiv(true);\n\t\t\t\twindow.advadsGamEmptySlotsTimers = window.advadsGamEmptySlotsTimers || {};\n\t\tconst timers                     = window.advadsGamEmptySlotsTimers;\n\n\t\ttimers['gpt-ad-7198407264202-0'] = setTimeout( function () {\n\t\t\tconst id = 'gpt-ad-7198407264202-0';\n\t\t\tdocument.dispatchEvent( new CustomEvent( 'aagam_empty_slot', {detail: id} ) );\n\t\t\tdelete ( timers[id] );\n\t\t}, 1000 );\n\n\t\tif ( typeof window.advadsGamHasEmptySlotListener === 'undefined' ) {\n\t\t\tgoogletag.pubads().addEventListener( 'slotRequested', function ( ev ) {\n\t\t\t\tconst id = ev.slot.getSlotElementId();\n\t\t\t\tif ( typeof timers[id] === 'undefined' ) {\n\t\t\t\t\treturn;\n\t\t\t\t}\n\t\t\t\tclearTimeout( timers[id] );\n\t\t\t\ttimers[id] = setTimeout( function () {\n\t\t\t\t\tdocument.dispatchEvent( new CustomEvent( 'aagam_empty_slot', {detail: id} ) );\n\t\t\t\t\tdelete ( timers[id] );\n\t\t\t\t}, 2500 );\n\t\t\t} );\n\t\t\tgoogletag.pubads().addEventListener( 'slotResponseReceived', function ( ev ) {\n\t\t\t\tconst id = ev.slot.getSlotElementId();\n\t\t\t\tif ( typeof timers[id] !== 'undefined' ) {\n\t\t\t\t\tclearTimeout( timers[id] );\n\t\t\t\t\tdelete ( timers[id] );\n\t\t\t\t}\n\t\t\t\tif ( ! ev.slot.getResponseInformation() ) {\n\t\t\t\t\tdocument.dispatchEvent( new CustomEvent( 'aagam_empty_slot', {detail: id} ) );\n\t\t\t\t}\n\t\t\t} );\n\t\t\twindow.advadsGamHasEmptySlotListener = true;\n\t\t}\n\n\t\tgoogletag.enableServices();\n\t\tgoogletag.display( 'gpt-ad-7198407264202-0' );\n\t} );\n  <\/script>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Samin Nosrat\u2019s debut cookbook was a modern classic. Eight years later, her highly anticipated follow-up is her most personal work yet.<\/p>\n","protected":false},"author":150,"featured_media":623787,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"jetpack_post_was_ever_published":false,"apple_news_api_created_at":"2025-08-13T18:03:21Z","apple_news_api_id":"f65fe5a7-d97d-4732-93fb-9c5e5c4ceb39","apple_news_api_modified_at":"2025-09-29T17:14:28Z","apple_news_api_revision":"AAAAAAAAAAAAAAAAAAAAEg==","apple_news_api_share_url":"https:\/\/apple.news\/A9l_lp9l9RzKT-5xeXEzrOQ","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[5111,5112,5110,5113,3358],"class_list":["post-623785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-art-culture","tag-chef","tag-cookbook","tag-cooking","tag-culinary","tag-lifestyle"],"apple_news_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.9) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Samin Nosrat&#039;s &#039;Good Things&#039; is Here and it&#039;s Her Most Personal Work Yet - S Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/smagazineofficial.com\/art-culture\/samin-nosrats-good-things-is-here-and-its-her-most-personal-work-yet-0929623785\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Samin Nosrat&#039;s &#039;Good Things&#039; is Here and it&#039;s Her Most Personal Work Yet\" \/>\n<meta property=\"og:description\" content=\"Samin Nosrat\u2019s debut cookbook was a modern classic. 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