Clouds, chalk, pale hydrangeas on a rainy day. A cool, airy, grayish white.
Mushrooms, coffee with cream, cowboy hats. A warm, round, pale brown.
Cinchona, hard spices, scorched earth, red rock cooling in canyon shadow. A stately, burnt, terra cotta.
Toasted oat milk, buttered biscuits, slow dough-rising. A warm, tan-toned, off-white.
Mondrian, Matisse's dancers, the Blue City of Morocco, a brand new ball cap. Ancient, classic, and futuristic. True blue.
Lake pebbles, wet concrete, slate. A medium, clean, classic blue-gray.
Surf wax, salty hair, retro VWs, the sun rising over the Santa Monica Mountains
Tiki drinks, orange groves, suntans, and the sun sinking into the Pacific Ocean.
Grape must, raw amethyst, papal gowns. A confident, grounded, humble purple.
Moonlit lake, beetle shell, wet fir. A dark, frosty, teal.
Opuntia flower, baby chick, banana taffy. A radiant, luminous yellow.
Grass, matcha, baby beech leaves. A fresh, grounding, vegetal green.
Periwinkles, powder blue butterflies, clear summer mornings. A dreamy, milky, atmospheric blue.
Desert rocks, glowing bonfire, dusty sunsets. A soft, rusty, lambent orange.
Lilacs, chalcedony, violet ice cream. A tender, muted, pastel purple.
Sand, palomino, créme caramel. A light, delicate, mellow beige.
Coniferous trees, swiss chard, wet moss. An earthy, bold, forest green.
Campfire crackle, 70s shag carpet, only for the bold
Deep water, blueberries, night sky. A weighty, natural, navy blue.
Rose milk, blush, late summer meadowsweet. A gentle, balmy, velvety pink.
Because I'm still in love with you I want to see you dance again
We make our plate with a slight upward lip for spill-proof serving and easy stacking.
Cake Plate
a piece of tres leches cake,
a few cookies,
a thick slice of buttered sourdough
Side Plate
a turkey sandwich,
a bánh mì,
a slice of lasagna,
tacos al pastor
Dinner Plate
kebabs with rice,
coq au vin over potatoes,
a burger and fries,
a whole 9" round cake
The bowls in this series are wide slung, have a trimmed foot, and nestle nicely within each other.
(to the brim)
Breakfast Bowl
granola with yogurt,
gazpacho,
olives,
cashews
Everyday Bowl
spaghetti alla puttanesca,
daal and rice,
a garden salad,
hummus for a party
Weeknight Serving Bowl
a whole roasted and sliced chicken,
a bag of lemons,
tortilla chips
The bowls in this series of have steeper sides, rounded bottoms, and flat feet.
Bitty Bowl
salt,
tea bags,
dipping sauce,
earrings
Ice Cream Bowl
two scoops of mint chip,
a carton of figs,
tzatziki,
a kitchen sponge
Soup Bowl
butternut squash soup,
lucky charms with milk,
bibimbap
Popcorn Bowl
potato chips,
fully loaded ramen,
pancake batter,
a big green salad for one
Mixing Bowl
bread dough,
birthday cake batter,
one dozen apples,
party-size orzo salad
You cook, you cook, you cook and the people who eat your food compliment it heartily but every once in a while, you put a dish before them, they take a bite then stop and stare at you. You could have been a chef, is what they say. How did you do this? But you don’t even know. Get to the bottom of these fleeting moments, these flukes, and make astoundingly delicious food the only thing that comes out of your kitchen. It’s recipes, sure, but it’s also lessons on the four pillars of great cooking that, if you learn them, will be yours forever. It’s that kitchen stint with a great chef you never had, in book form.
About the Author:Samin Nosrat is a writer, teacher, and chef. Called “the next Julia Child” by NPR’s All Things Considered, she’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She is an Eat columnist at The New York Times Magazine and the host and an executive producer of the Netflix original documentary series based on her book. Since March, she’s co-hosted the podcast Home Cooking with Hrishikesh Hirway on the topic of cooking—and finding company—during quarantine.
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