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Salt to Taste: The Key to Confident, Delicious Cooking Hardcover – October 13, 2009

25 customer reviews

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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 (25 customer reviews)
  • Amazon Best Sellers Rank: #155,256 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful By New York City reader on November 10, 2009
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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18 of 19 people found the following review helpful By TRP on November 4, 2009
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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17 of 18 people found the following review helpful By Book Lover on November 29, 2009
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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12 of 12 people found the following review helpful By M. Carpenter on February 28, 2010
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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10 of 10 people found the following review helpful By pigsonamountain on November 8, 2009
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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13 of 14 people found the following review helpful By a reader from Brooklyn on November 4, 2009
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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7 of 9 people found the following review helpful By Maxwell Johnson VINE VOICE on November 19, 2009
Format: Hardcover Verified Purchase
This is a good collection of Italian recipes along with some hints and tips on technique, ingredient selection, and the like. I have tried several and all have been tasty and easy to prepare. The text is nicely illustrated.

The recipes and techniques are designed for the home cook of average experience and ability; no exotic ingredients or arcane skills are required.

I would prefer that recipes and reminiscences be published in separate volumes but this is a personal preference. His tales are interesting but when I grab a recipe book, I want just that--recipes. However, I readily acknowledge that many readers will not agree with me and will prefer this kind of semi-coffee table book.

A good buy at the price.
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Salt to Taste: The Key to Confident, Delicious Cooking
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