After a life-changing meal at Chez Panisse restaurant in Berkley in 2010, Samin began cooking there; a job which determined the course of her life. The chefs she cooked with used four key principles to make any food taste great if used in the right way; salt, fat, acid and heat. Samin spent years creating her book in order to teach others how to master the art of good cooking. We spoke to Samin about the serendipity of her journey into food, how we can develop our palettes and which feta reigns supreme.

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