Samin Nosrat’s book “Salt, Fat, Acid, Heat” became a sensation and her Netflix mini-series by the same name turned her into a beloved source of warmth and inspiration. Samin Nosrat, the smiley, bubbly chef, who graduated from Cal and learned the restaurant business at Chez Panisse, is a local celebrity. When she talks or writes about food, the ears of cooking aficionados everywhere prick up.

Nosrat’s new project, simply named, “What to Cook”, will offer readers over a hundred recipes that she’s perfected over the years. It includes illustrations by Wendy MacNaughton, who contributed to “Salt, Fat, Acid, Heat”; making that book one of the very few bestselling cookbooks out there without photographs.

Judging by the accolades her first book got – a James Beard Award for Best General Cookbook in 2018, winning the 2018 IACP Julia Child First Book Award – the second installment is a hit in the making. There’s no publication date yet, but put the upcoming “What to Cook” release on your radar.