Our cookbook of the week is Good Things by cook, teacher and author Samin Nosrat.

Jump to the recipes: tahini sbagliato , pane criminale and fluffy pork meatballs .

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Samin Nosrat made an indelible mark on the food world with her James Beard Award-winning debut, Salt Fat Acid Heat (Simon & Schuster, 2017). The New York Times bestseller was turned into a Netflix documentary series of the same name and inspired the mastery of Nosrat’s four elements of good cooking.

It took Nosrat nearly 20 years to conceive of, research and produce Salt Fat Acid Heat — a distillation of all she had learned since she started cooking professionally in 2000 at Alice Waters’ legendary Berkeley, Calif., restaurant, Chez Panisse .

For her followup, Good Things (Random House, 2

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