Samin Nosrat learned to cook at Chez Panisse, in Italy alongside Benedetta Vitali and Dario Cecchini, and at Eccolo in Berkeley. Her first book is the New York Times bestselling, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. A documentary series based on the book is on Netflix. She is also a food columnist for the New York Times Magazine.
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