Samin Nosrat

Samin Nosrat

Samin Nosrat is a writer, teacher, and chef. She’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in The New York Times, Bon Appétit, and the Guardian. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book.


26 May 2019

River Cottage HQ, Dorset/Devon

27 May 2019

Perch Hill Farm, Sussex

Salt, Fat, Acid, Heat – the wonderful Samin Nosrat’s Sunday Times Food Book of the Year – is coming to Netflix! Here’s the official trailer: look out for it on 11 October.

Samin Nosrat introduces her new book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. “I have become slightly obsessed… revolutionary in its simplicity” Yotam Ottolenghi

There are only four basic factors that determine how good your food will taste: salt, which enhances flavor; fat, which amplifies flavor and makes appealing textures possible; acid, which brightens and balances; and heat, which ultimately determines the texture of food

Salt, Fat, Acid, Heat

Samin Nosrat