Eight years ago, cook and writer Samin Nosrat created a kitchen staple with <a href="https://www.saltfatacidheat.com/">Salt Fat Acid Heat</a>: a New York Times bestseller that later became a hit Netflix series. Nosrat returns with <a href="https://www.penguinrandomhouse.com/books/622646/good-things-by-samin-nosrat/">Good Things</a>, a collection of personal recipes straight from her dining table. &nbsp; We discuss the influences that shaped the book (8:30), the ephemerality (and pleasure) of produce (9:30), her complicated San Diego childhood growing up with Iranian parents (17:30), the high expectations placed before her (22:40), and how she eventually found her way to Chez Panisse in Berkeley (32:00). On the back-half, Samin talks about her salad days working in restaurants (46:00), grand openings and closings (42:30), the origins of Salt Fat Acid Heat (47:00), what The Bear gets right about cooking (1:00:25), and how she thinks about time (1:03:00) and ritual (1:07:40). &nbsp; This episode was recorded at Spotify Studios. Thoughts or future guest ideas? Email us at talkeasypod@gmail.com.See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.

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