Samin Nosrat fell in love with a restaurant — Chez Panisse in Berkeley. That's a common experience— it’s the legendary restaurant that launched the farm to table movement in America. Nosrat went on to cook there professionally. Over time, she developed her own philosophy of cooking, based on a few universal principles: Salt, fat, acid and heat. That's also the title of her cookbook, which was honored with a James Beard Award this year. Haleema Shah wondered: Does boiling all cooking down to basic elements like that lead to more authentic food?