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Samin Nosrat Presents Salt Fat Acid Heat – Tickets – Revolution Hall – Portland, OR – March 11th, 2019

Samin Nosrat Presents Salt Fat Acid Heat

ARK Series

Samin Nosrat Presents Salt Fat Acid Heat

Mon, March 11, 2019

Doors: 7:00 pm / Show: 8:00 pm

$48.50

This event is all ages

Samin Nosrat
Samin Nosrat
As an undergraduate studying English at UC Berkeley, Samin Nosrat took a detour into the kitchen at Chez Panisse restaurant that happily determined the course of her life and career. Since 2000, she 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.
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 poetr y with Rober t Hass, Shakespeare with Stephen Booth, and journalism with Michael Pollan. She has said that Alice Waters and farmer Bob Cannard taught her more about land stewardship than anyone else.

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 Cook- book, 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 columnistsfortheNewYorkTimesMagazine.
Samin Nostrat has spoken about food, art, culture and cooking at venues as diverse as the Oakland Unified School District Nutrition Services, UC Berke- ley, Yale University, SFMoMA, St. Mary’s College, University of San Francisco, the Orange Institute, the Headlands Center for the Arts, the International Association of Culinar y Professionals (IACP), and Ar techef, the Cuban national cooking school.
“Hundreds of cookbooks are published each year. Some are good. Others are excep- tional. A few are essential. Samin Nosrat just published “Salt Fat Acid Heat — Master- ing the Elements of Good Cooking” and I daresay this one is essential...That’s the fabulous thing about this book — it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. It is possible to learn how to cook great food...This book is bound to become an indispensable addition to cookbook shelves
throughout America.” —Dayton Daily News