It makes it feel like we’re all part of this giant culinary quilt, and there are all these adventures we can go on at home or abroad. That’s part of the joy of flashing between the kitchen at home, the distant locale, and the homestyle kitchens on the road. It is incredibly rare that I feel a connection with a host on a travel/food show, just watching her interact, react to her environment, hosts/guests and the cuisine is great. “It’s so soft and tender. Each episode focuses on a different element (salt, fat, acid, heat), and toggles between travel and cooking. I traveled the world and laughed and wrote all caps notes like “LAYER YOUR SALT!” and “CREATE HEAT ZONES” and “I AM DELIGHTED!!!”. I spent four hours at my favorite kind of dinner party, and I never left my couch. You’ve got Samin Nosrat on demand. The food looks amazing. In “Salt,” she goes to Japan to examine dizzying varieties of sea salt and soy sauce. In her new Netflix series Salt, Fat, Acid, Heat—based on her best-selling, James Beard Award-winning book of the same name—she travels the world searching for the basics that make food delicious. It’s diet and family and culture and body and fear. “Sour” sees her head to Mexico to explore peppers and citrus. Watching Salt Fat Acid Heat reminded me how you can capture that glow so easily.

Club. Where has Samin Nosrat been all my life?! Feed your people. In almost every episode, Samin talks about how not only can everyone cook, but also everyone is capable of being a great cook. Docuseries, based on the award-winning book, explores the essence of cooking and the vital ingredients at the heart of a great dish.
James Beard Award-winning book of the same name. Salt Fat Acid Heat. Throughout, Nosrat fires off truths that seem obvious, but only after she states them, like the fact that “salt is one of the few elements that unites all cuisines” or how the blandness of how corn tortillas balance out acidic salsas and spicy peppers. It’s so wide open and warm, so gentle and kind, but never schmaltzy or too glossy. So, what’s the glow, you ask? Her writing has appeared in Bon Appetit, Lucky Peach, Paste, and more. This is how I want to be. But Nosrat’s habit of using the cream of Red Poll cows, for example, isn’t extraordinarily helpful to those of us who don’t have her numerous passport stamps or international behind-the-scenes access. Salt Fat Acid Heat plays with the traditional structures, characters, and stories of food television to create something both comforting and completely unique. I got to bask in the food glow, and you can too, thanks to the first season of Salt Fat Acid Heat on Netflix, the new show based on Samin Nosrat’s award-winning cookbook. Still, it’s awfully fun to watch her visit these disparate places, with gorgeous travel cinematography that may make you reconfigure your next vacation so you can tour parmesan cheese producers. In Netflix's 'Salt Fat Acid Heat,' award-winning author Samin Nosrat takes viewers on a food journey to explain the building blocks of a great dish. In the course of one episode, you may explore a moshio salt factory in Japan, chat with a local artisan or grandma, then land in Samin’s kitchen as she doles out advice that could transform the offerings of any home cook. Salt, Fat, Acid, Heat does offer an interesting way to think about the preparation of food, but I didn't find it “indispensable” or one that I “can't imagine living without” as Michael Pollan writes in the foreword. After viewing, you mind find yourself considering a citrus marinade or some pink Himalayan sea salt the next time you’re in your kitchen, so that like Nosrat, you can kick even your simple homemade meal into high gear.
Her eyes widen, she laughs, she asks great questions, but there isn’t any pointing and telling the audience how much better this THING is that she’s eating FARAWAY that you may never get your hands on.

But it has a little resistance, it’s not mushy like the inside of my cheek,” Samin says in episode four, “Heat.” She’s describing a perfectly cooked steak, and also my experience of watching this show. They’re passing dishes. She believes in cobbler for breakfast, giant Sunday dinners, and flaky salt on everything. Just finished the “Fat” episode.


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