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 York Times, 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. Her first book, Salt, Fat, Acid, Heat, is a New York Times bestseller, James Beard Award winner, and the recipient of multiple ICAP Cookbook Awards, and has been turned into a Netflix original series. She is one of five food columnists for the New York Times Magazine. She lives, cooks, surfs, and gardens in Berkeley, California.