Everyone Can Cook (Or, Why This Hobby Seems Less Cool Than Your Hobby)

This old article caught my eye today. In The Why Of Cooking, Atlantic writer Joe Pinsker posits that the fabulous book, Salt, Fat, Acid, Heat, is a “Valuable user’s manual for recipes, letting even the greenest cooks disassemble them to see how their parts fit together.” He writes at some length about trying to find…

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