“But if home cooking is having a renaissance, it’s not the kind that promises 30-minute meals or sings the praises of semi-homemade. Instead it feels like a return to an even earlier era, the one where Julia Child first showed Americans how to make beef bourguignon. Today our favorite cooks are again challenging us to tackle classics—sourdough, a whole roast chicken, or the perfect vinaigrette—in a totally down-to-earth, far-from-perfect way. “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken” could’ve been a quote from Nosrat if Child hadn’t supposedly said it first.”
I love Nosrat and her cookbook and I really enjoyed this profile of her. I can’t wait for her new cookbook to come out!