Samin Nosrat is a writer, teacher, and chef. Called “a go-to resource for matching the correct techniques with the best ingredients” by The New YorkTimes, and “the next Julia Child” by NPR’s All Things Considered, she’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. She lives, cooks, surfs, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.
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