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It's September—Let's Go Back to (Cooking) School

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Samin Nostrat has literally written the book on mastering the elements of good cooking with her debut cookbook, Salt, Fat, Acid, Heat. Our Cookbook Club will be making its way through the New York Times bestselling book all throughout September, and we hope you'll join us.

Salt, Fat, Acid, Heat, Signed Copy
Salt, Fat, Acid, Heat, Signed Copy

As Nosrat says in her introduction, “this isn’t your typical cookbook.” There's not a photograph to be found, and she recommends reading it from start to finish—which means 213 pages of reading before you even get to the recipes.

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If you don't have her book on hand just yet and are already feeling behind, not to worry. Earlier this year we held a Kitchen Confidence Camp and worked through the four essential elements of cooking found in Nosrat's book, along with writer, Caroline Lange. This month we'll be revising those lessons, one element at a time, so we can all explore them together in our own kitchens. First up, salt:

Lessons on Salt

Why Seasoning is the Most Important Part of Cooking
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Why Seasoning is the Most Important Part of Cooking
Cooking Questions I'd Like Tattooed on My Arm

Cooking Questions I'd Like Tattooed on My Arm by Caroline Lange

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When You Salt, Are You Doing the Wrist Wag?

When You Salt, Are You Doing the Wrist Wag? by Caroline Lange

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Of course, lessons alone won't get you into the kitchen, so here are a couple of recipes from Nosrat, as well as a little bit about why she (and 12 others) have been making such a splash in the food world.

Light and Flaky Buttermilk Biscuits
Light and Flaky Buttermilk Biscuits
13 People to Know in the Food World Right Now

13 People to Know in the Food World Right Now by Caroline Lange

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Olive Oil Poached Eggs with Italian Chicories and Speck

Olive Oil Poached Eggs with Italian Chicories and Speck by Good Food Awards

Psst: Didn’t know about our Cookbook Club? Head here to get up to speed on how to participate.