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Salt to Taste: The Key to Confident, Delicious Cooking Hardcover – October 13, 2009
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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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Top Customer Reviews
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!
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.
Most Recent Customer Reviews
This is an exceptionally great cookbook. Every recipe is delicious. I use often for company as it's a never fail cookbook. In my top five cookbooks.Published 7 days ago by Denyse F. Clancy
Excellent recipes! Although, in some cases unusual ingredients may be called for, and careful planning required.Published 17 months ago by A. Vaughn
I am experimenting with different kinds of salt. This is a great addition to my kitchen collection.Published 18 months ago by Debra L. Cicchella
Marco Canora's food consistently is a favorite with those of us lucky to live in the same city as his restaurant, Hearth, and this is a truly worthwhile book to own for anyone who... Read morePublished on April 8, 2014 by Sassy Radish
I was hoping to find a book similar to "Thinking Like a Chef," that focused on discussing techniques and passing on the type of knowledge that you pick up after years of... Read morePublished on August 25, 2013 by Bandl
Worth the cover price for just the veal ricotta meatball recipe. If you've ever, or never eaten at one of Marco's restaurants in NY, you need this book!Published on August 24, 2013 by J. Elliot
We have been to Hearth in NY a couple of times, so I was glad to get my hands on Chef Canora's cookbook. Sure, some of the recipes are a bit involved, but you can skip those. Read morePublished on February 1, 2013 by BirdGirl