Samin Nosrat (‘Salt Fat Acid Heat’) Cooks These ‘Good Things’ at Home
Summary
Sam Fragoso interviews chef Samin Nosrat about her new cookbook, *Good Things*, and her journey from *Salt, Fat, Acid, Heat*. Nosrat discusses overcoming the isolation of fame, processing childhood trauma, and redefining success through the joy of sharing food. She reflects on her Iranian heritage, family dynamics, and the philosophy of valuing time and presence in cooking.
Topics discussed
Introduction: Samin Nosrat's career and new book Good Things
The loneliness of success and redefining personal worth
Finding presence in fruit, flowers, and cooking rituals
Family history: Immigration, trauma, and repressed grief
Navigating racism and estrangement from her father
Early career: Working at Chez Panisse and local restaurants
Restaurant culture, closures, and the value of dining out
Pitching Salt, Fat, Acid, Heat to Netflix
Processing grief and the impact of her father's death
Living in the moment and the Monday night dinner ritual
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