Samin Nosrat Quotes

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I just drink regular drip coffee, but I'm kind of a coffee baby.

I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So...

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I would say, probably 7 or 8 years into my cooking career, it stopped being about just food for me. Food's really fun, but I've always been about people, and I realized that food is just a really convenient tool...

I think the goal of 'Chef's Table' is that you are so moved by the story that you want to go and eat that person's food at their restaurant. But I wanted the takeaway from my show to be that...

What any immigrant is after is a taste of home.

Chez Panisse is a sensory temple - you might have to be made of stone not to fall for it.

The people-pleasing and performing is 100% ingrained in me, partly because I was a little brown girl growing up in a very white, homogeneous community in San Diego - where, in second grade, I was called a terrorist.

People love giving cooks spoons, I've noticed. Or, at least, they love giving them to me.

I went straight from college into restaurants, so, from the beginning, my idea of what a kitchen should be was the highfalutin' restaurant type - and what I had at home never measured up to that.

When I left restaurants, I had to learn to be a home cook.

I have a lot of plants - my living room is like a jungle. I like the idea of bringing the outside in.

We all have incredible relationships to what we eat, to what we don't eat, to what we've eaten since childhood and what we were fed, to what food means to us. And so I find it a really powerful tool...

My mom, who left Iran in 1976, steeped us in the smells, tastes, and traditions of Persian cuisine.

The cornerstone of every Persian meal is rice, or polo.

Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In every meal, even on every plate, you'll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold.

No Persian meal is complete without an abundance of herbs.

Growing up, I thought salt belonged in a shaker at the table and nowhere else.

Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.

Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure.

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