Samin Nosrat Biography

American chef, TV personality, and culinary writer Samin Nosrat. She writes a regular food column for The New York Times Magazine, and her cookbook, Salt Fat Acid Fire, is the subject of a Netflix docuseries. On November 7, 1979, Nosrat was born in San Diego, California. In 1976, her parents fled Iran for the United States. Nosrat went to San Diego's La Jolla High School. She ate predominantly Persian food growing up and started cooking as an adult. Nosrat declared an English major when she entered the University of California, Berkeley, in 1997. She became a busser at Chez Panisse after eating there for supper as a sophomore in 2000. Nosrat finally made it to the restaurant's kitchen, where she worked as a cook under Alice Waters and was dubbed "America's next great cooking teacher." Nosrat worked in Italy and then various restaurants in the Berkeley region after leaving Chez Panisse. In 2007, she began giving individual cooking lessons. After a while, she thought that a television program would be a more effective method to educate; however, it would be some time before that happened. She later collaborated with Michael Pollan and was referred to as "the chef who taught Michael Pollan how to cook" in his book and the 2016 Netflix documentary series Cooked. The 2017 cookbook Salt Fat Acid Heat by Nosrat, with illustrations by Wendy McNaughton and an introduction by Michael Pollan, was a New York Times bestseller and was voted "Food Book of the Year" by The Times of London. The cookbook received the 2018 Julia Child First Book Award, Cookbook of the Year honors from the International Association of Culinary Professionals, and the 2018 James Beard Award for Outstanding General Cookbook. On October 11, 2018, a Netflix documentary series was published based on the cookbook, also titled Salt Fat Acid Heat. Its four episodes are each centered around one of the four cooking elements listed in the title. Nosrat travels to Italy in episode 1 to discuss the use of fat in cooking, to Japan in episode 2 to discuss the use of salt, to Mexico in episode 3 to discuss the use of acid, and to the United States in episode 4 to discuss heat while cooking at Chez Panisse and with her mother. The Washington Post called the program "unlike any other culinary show on TV." In 2017, Nosrat started writing a regular "Eat" feature for The New York Times Magazine. What to Cook is the title of a second cookbook that Nosrat and McNaughton will publish soon, will post the 120 recipesBerkeley-based Ten Speed Press, a division of Crown Publishing Group at Penguin Random House, will publish the 120 recipes.

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