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.
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