“Anyone can cook anything and make it delicious. Whether you’ve never picked up a knife or you’re an accomplished chef, there are only four basic factors that determine how good your food will taste.” So begins the introduction to Samin Nosrat’s James Beard award-winning best-seller, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.
As Nosrat will tell you, she pursues her passions of food and writing with equal vigor. The Chez Panisse alum has taught cooking for years. Her teaching revolves around the wonderfully simple idea that to be a great cook, all you need to know is how to control the four elements of her book title. Understand these, and you will always be able to make delicious food, no recipes required.
Join Nosrat as she shares her infectious joie de vivre with our HHF chair, acclaimed Atlantic food writer and food critic Corby Kummer, in a delightful presentation that will leave you smiling for days. The two connoisseurs of the cooking world plate up secrets, experiences and a shared passion for bringing the best to your table!
Chef, Teacher, Author
Samin Nosrat is a chef, teacher, and the author of the James Beard award-winning New York Times bestseller Salt, Fat, Acid, Heat. She is an EAT columnist at The New York Times Magazine, and the host and an executive producer of the forthcoming Netflix original documentary series based on her book.
Nosrat lives, cooks and eats in Berkeley, California. As an undergraduate studying English at UC Berkeley, she took a detour into the kitchen at Chez Panisse restaurant that happily determined the course of her life and career. Since 2000, Nosrat 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.
In addition to her time at Chez Panisse, Nosrat honed her cooking skills in Italy, alongside Benedetta Vitali and Dario Cecchini, and at the since-closed Eccolo in Berkeley. She studied poetry with Bob Hass, Shakespeare with Stephen Booth and journalism with Michael Pollan. Alice Waters and farmer Bob Cannard have led the way in teaching Nosrat about land stewardship.
Senior Editor and Food Columnist, The Atlantic
2018 Honorary Festival Chair
Corby Kummer’s work in The Atlantic has established him as one of the most widely read, authoritative and creative food writers in the United States. The San Francisco Examiner pronounced him “a dean among food writers in America.”
Kummer’s 1990 Atlantic series about coffee was heralded by foodies and the general public alike. His book The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as “the most definitive and engagingly written book on the subject to date.”
Kummer’s book The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice.
Kummer was the restaurant critic for New York Magazine in 1995 and 1996, and since 1997 has served as the restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. Kummer was educated at Yale and began at The Atlantic in 1981. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.