Samin Nosrat quote

I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.
Samin Nosrat

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
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