Samin Nosrat may be among the Bay Area’s most celebrated contemporary chefs. The Persian American, Oakland-based chef famously trained at Chez Panisse, then penned the bestselling “Salt Fat Acid Heat,” all about how to ditch recipes. The 2017 book was later adapted into a Netflix docuseries by the same name, which she hosted. In the intervening years, Nosrat went on to write recipes for the New York Times and cohost the “Home Cooking” podcast, which started during the COVID-19 pandemic and is now back in full swing.

Now, she’s now out with a second book, “Good Things” (Random House, $45), with 125 recipes for home cooks. From her book tour, she answered a few questions about her latest work — and where she loves to eat in the Bay.

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Q: Your first book “Salt, Fat, Acid, He

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