Random House has acquired a new cookbook by Samin Nosrat, the James Beard Award–winning and New York Times bestselling author of SALT, FAT, ACID, HEAT. World rights, excluding UK, were preempted and negotiated by Gina Centrello, President of Random House, from Kari Stuart at ICM. Random House Editor In Chief Andy Ward will edit the book, to be titled WHAT TO COOK, for Ten Speed Press, an industry-leading publisher of food, lifestyle, and design books based in the San Francisco Bay Area. Continue reading →