As an undergraduate studying English at UC Berkeley, Samin Nosrat took a detour into the kitchen at Chez Panisse restaurant that happily determined the course of her life and career. Since 2000, she has pursued her twin passions of food and words with equal vigor, aiming to create work that inspires, creates community, and raises cultural, social and environmental awareness. Her New York Times bestselling book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking won the 2018 James Beard General Cookbook of the Year, among other notable awards. A documentary series based on the book is now streaming on Netflix.
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