Chef Samin Nosrat Revels in 'Salt, Fat, Acid, Heat'

Samin Nosrat was a UC Berkeley undergrad studying English when she sat down to dine at Chez Panisse. It was a meal that would change her life. Nosrat immediately wrote a letter to the famed restaurant asking for a job bussing tables; they accepted and she eventually worked her way into the kitchen. Today, Nosrat is a chef who prides herself on integrating land stewardship and Persian flavors into her meals. Her debut cookbook, illustrated by Wendy MacNaughton, is called “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.”