Samin Nosrat (CiaoSamin) shares her recipe for Ligurian Focaccia here.
—a compendium of cooking guides that help people to prepare food by employing the powers of what she deems the four “holy grail” elements of cooking—has released a show on. The four-part program, named for each section of her book, tracks Nosrat’s adventures around the world, beautifully capturing her private lessons with local people in communities big and small, from pesto-making in Liguria, Italy, to salt-harvesting in Japan’s small island communities.
When I was doing the book, I knew that I wanted it to be a beautiful object, and in the same way, I wanted the show to be beautiful because humans are sensual creatures. While people of course have different aesthetic proclivities, there are some things that are just pleasing to all of us. I really wanted to lean into that idea, and I also felt like most food TV that’s pretty accessible doesn’t really focus on beauty. The accessible stuff, often, is like “workhorse TV.
You say that the secret to great cooking is hiding in plain sight, in salt, fat, acid and heat. How did you come to narrow it down to those four? Spread 2 to 3 tablespoons oil evenly onto a 18-by-13 inch rimmed baking sheet. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. Pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward.
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