Good Things

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From the bestselling author ofSalt, Fat, Acid, Heatand one of the Americas most beloved chefs and teachers125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion.

With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipessimply put, the things she most loves to cook for herself and for friendsand infuses them with all the beauty and care you would expect from the person Alice Waters called Americas next great cooking teacher. AsSaminsays, Recipes, like rituals, endure because theyre passed down to uswhether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.

Good Thingsis an essential, joyful guide to cooking and living, whether youre looking for a comfortingtomato soupto console a struggling friend, seeking a deeper sense of connection in your life, or hosting adinner for tenin your too-small dining room. Here youll find go-to recipes forricotta custard pancakes, a showstoppingroast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evokingyellow cake with chocolate frosting. Along the way, youll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally).

Good Thingscaptures, with Samins trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.

About the author: Samin Nosrat is a chef, teacher, and author of the bestselling, James Beard Awardwinning Salt, Fat, Acid, Heat. She has been called a go-to resource for matching the correct techniques with the best ingredients by the New York Times and the next Julia Child by NPRs All Things Considered. Samin is an Eat columnist for the New York Times Magazine and can be found eating, cooking, and laughing in the Salt, Fat, Acid, Heat documentary series on Netflix.