BERKELEY, CA—In an effort to continue breaking down the basic fundamentals of her craft, chef Samin Nosrat published her bestselling cookbook in a revised edition Friday that now covers five key elements of good cooking and is titled Salt, Fat, Acid, Heat, Marshmallow. “Look in the pantry of any professional chef, and you can bet you’ll find cold-pressed extra-virgin olive oil, Maldon sea salt, and a big tub of Jet-Puffed marshmallows,” said Nosrat, who remarked that when she’s enjoying a restaurant dish and wonders what amazing flavor is making it taste so good, nine times out of 10 it turns out to be the marshmallow. “I find that you can really elevate a normal meal to sublime heights by drizzling melted marshmallow over the top of a pan-roasted chicken or finishing off a beautifully seared ribeye with a thick basting of marshmallow. It also makes the perfect addition to s’mores and ambrosia.” Nosrat added that regardless of whether you opt for regular, chocolate-stuffed, or rainbow, it’s essential not to skimp and to use only the highest quality artisanal marshmallows you can find.
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