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Samin Nosrat on the Joy of Home Cooking
Archived series ("Inactive feed" status)
When? This feed was archived on March 15, 2022 18:42 (). Last successful fetch was on December 02, 2021 10:41 ()
Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 257457286 series 1950627
We sat down with Samin Nosrat just after the premiere of her Netflix show, Salt, Fat, Acid, Heat, to talk about how she managed to transform a cookbook into a piece of television in such a short amount of time, how growing up eating Iranian food informed her own cooking, and why, in her opinion, a PB&J counts as a legitimate dinner option. Most importantly, though, she explains why she chose to eschew restaurants in favor of focusing on home cooks and artisans—the majority of whom are women—on the show.
This week's episode is a rerun from December 2018. We'll be back with new episodes (recorded from home) next week.
Learn more about your ad choices. Visit podcastchoices.com/adchoices
188 episodes
Archived series ("Inactive feed" status)
When? This feed was archived on March 15, 2022 18:42 (). Last successful fetch was on December 02, 2021 10:41 ()
Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 257457286 series 1950627
We sat down with Samin Nosrat just after the premiere of her Netflix show, Salt, Fat, Acid, Heat, to talk about how she managed to transform a cookbook into a piece of television in such a short amount of time, how growing up eating Iranian food informed her own cooking, and why, in her opinion, a PB&J counts as a legitimate dinner option. Most importantly, though, she explains why she chose to eschew restaurants in favor of focusing on home cooks and artisans—the majority of whom are women—on the show.
This week's episode is a rerun from December 2018. We'll be back with new episodes (recorded from home) next week.
Learn more about your ad choices. Visit podcastchoices.com/adchoices
188 episodes
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