Samin Nosrat’s “Salt, Fat, Acid, Heat” was one of 2017’s most beloved cookbooks. Now Samin is boldly reshaping what food TV can look like with a four-part Netflix series by the same name. Plus: a look at autumnal fruit, including persimmons and the ever-multiplying varieties of apples. Finally, the humble bowl of porridge is fast becoming an artform.
Samin Nosrat: making food TV like never before
From this Episode:
Samin Nosrat: Reimagining food television
Based on her bestselling 2017 cookbook, Samin Nosrat ’s four-part Netflix series “Salt, Fat, Acid, Heat” is earning rave reviews for quietly subverting the conventions of...
Samin Nosrat, continued
Evan Kleiman continues her conversation with Samin Nosrat about the process of translating her James Beard award-winning cookbook into a hit Netflix show .
How do we get new varieties of apples? Tate Mathison of Stemilt Growers is a fifth-generation apple grower in Washington state. His family has successfully launched...
Market Report: Persimmons
Uli Nasibova stops by the Santa Monica Farmer’s Market in search of ripe persimmons for her Hachiya persimmon and toasted almond sorbet at Gelateria Uli .