Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy: master the use of four elements — salt, which enhances flavor; fat, which delivers flavor and generates texture; acid, which balances flavor; and heat, which ultimately determines the texture of food — and anything you cook will be delicious.

Together with illustrator Wendy MacNaughton, Nosrat will demystify these four elements and talk with Julia Turshen about how home cooks and professionals alike can confidently make better decisions in the kitchen.

Nosrat and MacNaughton will sign copies of their new book Salt, Fat, Acid, Heat following the event.

 

This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.

Brief Bios

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. She lives, cooks, surfs and gardens in Berkeley, California.

 

Wendy MacNaughton is a New York Times bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle), Pen & Ink (Bloomsbury), The Gutsy Girl (Bloomsbury) and The Essential Scratch and Sniff Guide to Becoming a Wine Expert (Houghton Mifflin Harcourt). Her work appears in publications like The New York Times, Lucky Peach, Bon Appétit, AFAR Magazine and elsewhere. She is the back page columnist for The California Sunday Magazine.

 

Julia Turshen is the author of Small Victories, named one of the Best Cookbooks of Fall 2016 by The New York Times. She has coauthored such cookbooks as Spain…A Culinary Road Trip with Mario Batali, It’s All Good with Gwyneth Paltrow, Mastering My Mistakes in the Kitchen with Dana Cowin, as well as The Kimchi Chronicles, Hot Bread Kitchen, The Fat Radish Kitchen Diaries and Buvette. She hosted the first two seasons of Radio Cherry Bombe and has written for Vogue, Bon Appétit, Food & Wine, Saveur, SELF, The Washington Post and The Wall Street Journal. She lives in upstate New York with her wife, dogs and cat.

 

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Eligible patrons will be able to order priority registration online.

 

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