Samin Nosrat, the celebrated food writer, isn’t so sure she wants to continue a career in food, said Dan Kois in The New Yorker. For now, the author of the paradigm-shifting cooking guide Salt Fat Acid Heat has a new book to promote, and she’s fielding related offers. But the California native fell into depression several years ago and believes that the perfectionism she learned from cooking professionally, beginning at Chez Panisse, was a factor. At 45, she says, she sees in her life “a funny arc, of becoming a cook in this world-class kitchen, and then having to unlearn that in order to survive.” Food, too, is essential to survival, of course. “But it’s also this thing we fetishize,” she says, “so that people will pay thousands of dollars…
