With the same knack for writing and cooking as the late Anthony Bourdain, Samin Nosrat can compose a sentence just as delectable as one of her dishes. Her background proves it: she trained under chef Alice Waters at Chez Panisse, worked with food writer Michael Pollan, and wrote a column for The New York Times Magazine. So it was no surprise—least of all to Waters or Pollan (the former calling her “America’s next great cooking teacher”)—when Nosrat became a best-selling author with her James Beard Award–winning, 480-page cookbook, Salt Fat Acid Heat. Its eponymous Netflix docuseries soon made her a household name. Now she’s back with a highly anticipated follow-up, Good Things. To celebrate its publication, the chef details how she lives well at cruising altitude.
What do you wear to the airport?
Comfort is king on my travel days. I tend to get cold on planes, so I’m adamant about wearing layers.
