On the heels of her James Beard award-winning cookbook, “Salt, Fat, Acid, Heat,” and a popular Netflix series based on it, Berkeley author Samin Nosrat is adding to her literary canon with a second, highly anticipated cookbook called “What To Cook.”
There’s no official publishing date for the work, but according to Ten Speed Press representatives, the Emeryville division of Penguin Random House that recently inked the book deal with Nosrat, “What To Cook” will have a style similar to “Salt, Fat, Acid, Heat.” The new book is just another notable moment in what’s been a busy two years for Nosrat, also a New York Times Magazine recipe columnist and one of the brightest stars in the national food landscape.
The content in her forthcoming project is based around 120 recipes through which Nosrat will help readers navigate “the unique set of considerations that all cooks face each time they enter the kitchen: time, ingredients, resources, and preference,” according to a Random House press release. San Francisco illustrator and New York Times columnist Wendy MacNaughton, who provided illustrations for Nosrat’s “Salt, Fat, Acid, Heat,” is also attached to the new project.
“Salt, Fat, Acid, Heat,” which was as a masterclass in providing new cooking skills to the general public, debuted in 2017 and soon became a New York Times bestseller. By the end of 2018, it had won the James Beard Award for Best General Cookbook, was named Cookbook of the Year by the International Association of Culinary Professionals, and won the 2018 IACP Julia Child First Book Award.
Samin’s four-part documentary series on Netflix debuted in October. Joining the streaming platform’s pantheon of well-received food shows like “Chef’s Table” and “Ugly Delicious,” Nosrat’s series was praised by critics for its diversity and unique storytelling.
Justin Phillips is a San Francisco Chronicle staff writer. Email: jphillips@sfchronicle.com. Twitter: @JustMrPhillips