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Salt to Taste

The Key to Confident, Delicious Cooking

Canora, Marco , Kernick, John , Young, Cathy

3.78 based on 9 reviews.

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Hardcover Book

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Product Description

The key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite experimentation and improvisation to reflect the seasons and the cook's own palate.

In "Salt to Taste, " Chef Marco Canora presents a tempting repertoire of 100 soulful recipes that embody this philosophy perfectly: food that is comforting and familiar but with a depth of flavor and timeless appeal that mark the dishes as true essentials of the contemporary table. Each meticulously written recipe offers insightful lessons drawn both from memories of his mother's cooking and his years as one of New York's most respected chefs, guiding the way to a delicious dish every time. Extensive chef's notes suggest ways to streamline the process and enhance the savory results, marrying the precision of the professional kitchen with the warmth of home cooking.

Those looking to elevate their cooking from merely good to truly spectacular will find much here to inspire them, while those in need of culinary coaching will learn that creating greatness is within reach. With a little forethought, care, practice, and observation, any cook can quickly gain the confidence to "salt to taste."

Product Details

Media: Hardcover Book, 271 pages
Publisher: Rodale Press (Oct. 31st, 2009)
ISBN-10: 1594867801
ISBN-13: 9781594867804
Dimensions: 8.34 x 10.30 x 0.98 inches
Shipping Weight: 2.48 lbs

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Customer Reviews

4 out of 5

by K from The United States | Nov 6, 2009

A very good cookbook, especially for omnivores. Canora has great tips that maybe should be obvious (about finishing the pasta in the sauce and using tongs, not a strainer)but are really helpful. Lovely photos. The only major quibble is that the ingredients can be pretty hard to find (though points for authenticity) and the recipes can be labor and time intensive, but that's fine for serious meat eating cooks (which I'm not.)
5 out of 5

by Brenton from The United States | Apr 18, 2010
4 out of 5

by Anjali from Chicago, IL | Mar 11, 2010
2 out of 5

by Jenny from The United States | Feb 27, 2010
4 out of 5

by Sara from Rockville, MD | Feb 15, 2010

$22.98

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