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b'Samin Nosrat is a food writer, educator, and chef. Her new book is Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.\\n\\n \\u201cI kind of couldn\\u2019t exist as just a cook or a writer. I kind of need to be both. Because they fulfill these two totally different parts of myself and my brain. Cooking is really social, it\\u2019s very physical, and also you don\\u2019t have any time to become attached to your product. You hand it off and somebody eats it, and literally tomorrow it\\u2019s shit. \\u2026 Whereas with writing, it\\u2019s the exact opposite. It\\u2019s super solitary. It\\u2019s super cerebral. And you have all the time in the world to get attached to your thing and freak out about it.\\u201d\\n\\nThanks to MailChimp, Squarespace, Away, and Masters of Scale for sponsoring this week\'s episode.\\n@CiaoSamin\\nciaosamin.com\\n[01:45] Chez Panisse\\n[02:00] Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Simon & Schuster \\u2022 2017)\\n[03:30] Pop-Up Magazine\\n[27:45] Cooked: A Natural History of Transformation (Michael Pollan \\u2022 Penguin Books \\u2022 2014)\\n[30:00] Nosrat\\u2019s Archive at Edible\\n[30:45] "Out of the Kitchen, Onto the Couch" (Michael Pollan \\u2022 New York Times Magazine \\u2022 Jul 2009)\\n[34:00] Wendy MacNaughton on the Longform Podcast\\n[37:45] An Everlasting Meal: Cooking with Economy and Grace (Tamar Adler \\u2022 Scribner \\u2022 2012)\\n[39:15] Levels of the Game (John McPhee \\u2022 Farrar, Straus and Giroux \\u2022 1979)\\n[52:15] Outliers: The Story of Success (Malcolm Gladwell \\u2022 Back Bay Books \\u2022 2011)\\n[54:30] Golden Boy Pizza\\n[55:30] "Cookbook Author Samin Nosrat Celebrates with Champagne and Babybels" (Sierra Tishgart \\u2022 Grub Street \\u2022 Apr 2017)\\n[57:00] Salt Sugar Fat: How the Food Giants Hooked Us (Michael Moss \\u2022 Random House \\u2022 2014)\\nLearn more about your ad choices. Visit podcastchoices.com/adchoices'