Samin Nosrat, Star of Netflix's SALT, FAT, ACID, HEAT, Speaks in Seattle in March

Samin Nosrat, Star of Netflix's SALT, FAT, ACID, HEAT, Speaks in Seattle in March

On Sunday March 10 at 7:30 pm, chef, writer and Netflix star Samin Nosrat makes her first public appearance in Seattle at Benaroya Hall. Seattle Times food writer Bethany Jean Clement joins her on stage to learn how Samin uses the simple, universal philosophy of Salt, Fat, Acid and Heat.

Samin begins with her own realizations, while working in the Chez Panisse kitchen, about how these four elements are common to all good cooking. She carefully explains the what and how behind salt, fat, acid and heat. With this basic understanding of how to approach cooking like a great cook, professional or not, hopeful home cooks will leave with an idea about where to start, how to put it into action and where the constraints come in.

Constraints determine what we can and should cook. Professionals write menus not by whim, but by taking constraints like timing and availability into consideration. Samin shares how to think about your own constraints (a screaming toddler, near-empty fridge, serving picky eaters), and how to decide what to cook without sweating it. She opens the door to becoming a more relaxed, intuitive cook, able to make a delicious meal using what's right before you.

Elliott Bay Book Company will have copies of Samin Nosrat's best-selling book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking available for purchase on site. Tickets are $25 - $45 and available through the Benaroya Hall Box Office, at 206.215.4747 or online at www.benaroyahall.org.

Since 2000, Samin Nosrat pursued her twin passions of food and words. Nosrat learned to cook at Chez Panisse, in Italy alongside Benedetta Vitali and Dario Cecchini, and at (the no longer existing) Eccolo in Berkeley. She studied poetry with Robert Hass, Shakespeare with Stephen Booth, and journalism with Michael Pollan. Her book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking was illustrated by Wendy MacNaughton. It is a New York Times bestseller, and also 2018 James Beard General Cookbook of the Year, 2018 Fortnum & Mason Debut Cookbook, 2018 IACP Cookbook of the Year, 2018 IACP Julia Child First Book Award, and Sunday Times Food Book of the Year 2017. A documentary series based on the book is now streaming on Netflix. In 2018 she was named the Eater Chef of the Year. She is also one of five food columnists for the New York Times Magazine. Samin Nostrat has spoken about food, art, culture and cooking at venues as diverse as the Oakland Unified School District Nutrition Services, UC Berkeley, Yale University, SFMoMA, St. Mary's College, University of San Francisco, the Orange Institute, the Headlands Center for the Arts, the International Association of Culinary Professionals (IACP), and Artechef, the Cuban national cooking school.

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From This Author Marika O'Hara

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