My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most well-written recipe for, say, gazpacho can never take into account the ways in which a tomato that's lapped each morning and evening by coastal fog will taste completely different from one grown in a hot, inland valley.

I grew up in San Diego with immigrant parents, before the food blogs, before this kind of celebrity chef culture we know now.

I could probably go on for a long time about the differences between Northern California and Southern California Mexican food.

Samin Nosrat Quotes