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Comment: Some light creasing, bending or VERY light staining or ripping possible. Shelf/reader wear likely but not extensive. Mild to moderate writing also possible. In good, readable condition with no major issues! Good communication and the care/attention you can only get from other avid readers. Buy with confidence!
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Salt to Taste: The Key to Confident, Delicious Cooking Hardcover – October 13, 2009

4.5 out of 5 stars 26 customer reviews

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Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food by Joseph Bastianich
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Simple ways to make pasta an integral part of a healthy and well-balanced life style--even gluten-free-- the beloved first family of Italian American cooking. Learn more | See related books
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Editorial Reviews

About the Author

Marco Canora is the co-owner and executive chef of New York's Beard-nominated Hearth, Insieme (the recipient of a Michelin star), and Terroir restaurants and, prior to striking out on his own, held various positions in such highly regarded kitchens as Grammercy Tavern and the famed Cibreo in Florence, Italy. He was the original chef of Craft restaurant, which won a James Beard Award for Best New Restaurant during his tenure there, and oversaw the menus of Craftbar and Craftsteak in Las Vegas.

Catherine Young, a former editor at Saveur magazine, is a food writer who has worked on a number of award-winning cookbooks and contributed articles and recipes to many food publications.

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Product Details

  • Hardcover: 288 pages
  • Publisher: Rodale Books; First Edition edition (October 13, 2009)
  • Language: English
  • ISBN-10: 1594867801
  • ISBN-13: 978-1594867804
  • Product Dimensions: 8.3 x 1.1 x 10.4 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #473,105 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I've had the pleasure of eating Marco Canora's food at both Craft and Hearth and have long wondered how he coaxes such intense flavor from such simple ingredients. In SALT TO TASTE, Mr. Canora's secrets are revealed. This book is chock-full of delicious recipes and useful techniques for the home cook. Better still, it's as much fun to read as to cook from. My copy is only a week old and is already splattered and grimy and looks like hell. In my house, that's the sign of a fine cookbook. Very highly recommended.
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Format: Hardcover
From the recipes, to the photos, to the simple, clear writing, this book is wonderful. It will be my Christmas gift for all my cooking friends (and may end up under the tree of a few who don't cook, but who will enjoy its beauty).

Canora and Young provide a totally readable and thoughtful explanation of how to achieve great taste from cooking simple food at home. They explain, for example, something like soffritto (you know, that base of onion, carrots, and celery, for so much of Italian cooking), so you understand its importance and what difference it makes to cook it shorter or longer. This kind of seemingly basic information and its philosophy of cooking makes me keep opening it to read and to cook. The parsnip soup is on the stove right now and it is so delicious.

Buy this book!
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Format: Hardcover Verified Purchase
Deceptive. Most of the recipes are simple for any cook who goes beyond throw-some-stuff-in-a-crockpot or put-some-soup-and-hamburger-in-a-casserole recipes. All are in reach of a caring cook of any amount of experience who will simply read, take care with ingredients and try the techniques. But it's more than that. The instructions for plain, everyday veal Marsala (I made chicken) raised my usual results to another level. Then one day my husband, who makes great risottos, made his best one ever. "I think it was the broth," he said. The next week, my risotto was outstanding. It WAS the broth--the brodo from A Taste of Salt. Another favorite recipe from this book is the Summer Eggplant Parmesan. This is how I first experienced eggplant parm by real Italian cooks in a tiny neighborhood joint many years ago. Every time I order it, I hope to taste something as good again, but all I get it breaded fried, begrudging slivers of eggplant you can hardly find overloaded with sauce and cheese. Marco's recipe gets the balance right. It's so good, I had leftovers cold for breakfast. The butternut squash, romaine and Gorgonzola salad... another simple but wonderful dish. And the short ribs in Barolo--serve with a nice gremolata to sprinkle and go straight to heaven. I've made about 20 recipes so far and all were excellent. Some I will amend (cut the lemon in the picatta a bit), some I will transfer to other ingredient combinations when whatever's fresh calls for it. This is the kind of cookbook that gives you exact recipes and the confidence to fool around and be creative. And some recipes, well, I will happily repeat just as they are. Buy and love this book. It's a lot more than it seems.
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Format: Hardcover
I have more cookbooks than I could possibly use in a lifetime (a lifetime that lasts 500 years), and this book is one of those rare finds that I now reach for on a regular basis. The book is beautifully presented with great pictures and actually interesting and helpful passages on technique, all of which make the book a great coffee table book, but then you get to the recipes and all I can say is "WOW!!!!!". There's something here for everyone, a bolognese that takes over 4 hours (and is actually worth the time --- YUM!!!!!) to a delicious and simple penne with butter, parmigiana and sage that is not only tasty and pretty enough to serve to company but easy enough to throw together at the end of a long day at work (it also has the clean, straight forward tastes that will please even a small child). This cookbook is definitely a keeper that you will reach for time and again and will become stained with the evidence of use; a crumpled page from liquid spillage here, and a little tomato sauce stain there - - evidence that, in my opinion, shows that a cookbook is actually used and worth taking up a space on the shelf.
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Format: Hardcover
finally a true cookbook again? yes, from a chef who doesn't spend all his time in a TV studio, but instead shares his multiple generations Italian cooking knowledge dressed down, offering a view on food keeping in mind those who are eating! all the essentials from soffritto, stock and many more are covered revealing the little tricks that makes food just tastier. Put your own common sense towards it and you will be cooking real foods.
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Format: Hardcover
Believe me when I tell you the recipes here are easy and delicious, with some very quick weeknight suggestions along with longer, slower dishes for weekend cooking. I love to eat well, I don't love to spend a lot of time in the kitchen, and I LOVE this book! It's a real find.
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Format: Hardcover Verified Purchase
I live in NYC, and frequent Mr. Canora's excellent restaurant, Hearth, several times a year. His cookbook, like his cooking, is outstanding. The recipes are delicious and cover a wide range of dishes from soups to deserts. This is a cookbook for people who, as the title implies, are comfortable enough in the kitchen to know their own tastes and alter recipes to their liking. I especially enjoy the beginning sections of his book, which discuss variations of recipes, and encourages home cooks to make alterations that bring the dish inline with their own tastes and make it their own. Favorite recipes include the filled pastas and his heavenly veal and ricotta meatballs, which are worth every bit of effort. I was delighted to find that he included the recipe for the Lasagna Verde he served at Insieme, which was one of the best lasagnas I have ever eaten. I haven't tackled it yet, but I'm looking forward to cooking it up sometime soon.

A sample recipe (the aforementioned divine veal and ricotta meatballs) can be found in this NY Mag blog post regarding the cookbook.

The photography in the book is also terrific.

I will note that my husband and I are avid home cooks, and make a lot from scratch including, for example, pasta. While this book is certainly a great resource if you don't have a pasta roller, you will get much more from it if you do.
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