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On Up First from NPR, we bring you three of the world's top headlines every day in under 15 minutes.

Because no one story can capture all that's happening in this big, crazy world of ours on any given morning.

Listen now to the Up First

podcast from NPR. This is fresh air. I'm Terry Gross. Food writer Samin Nosrat has a new

cookbook called Good Things. She spoke with our managing producer Sam Brigger. Here's Sam.

When I first spoke to Samin Nosrat in 2018, her career could not have

been going better. Her 2017 book about cooking, salt, fat, acid heat, had been a triumph. People calling it

the best cookbook of the year, the best cookbook of the century so far. It was decidedly not a book of recipes. Instead, it wanted to

teach you how to become a confident enough cook that you didn't need recipes. If you had enough

of an understanding about those four elements, and I'll say them again, salt, fat, acid, and heat,

and how they work together, then you'd be able to look in the pantry,

check out what you had in the fridge,

and make something delicious without following someone's step-by-step instructions.

Saminazrod had learned to do this herself

first at the famous Berkeley restaurant Shei Pines,

where she worked her way up from being a busser

to working in the kitchen as a cook.

Her book led to a four-episode Netflix show, where we followed the delightful Samin,

who has become one of those celebrities that people feel they're on a first-name basis with,

exploring those four elements in various food cultures, Japan, Italy, Mexico, and the United States.

From there, she went on to write as a columnist for the New York Times,

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