Items related to Salt To Taste
Synopsis
By skipping steps or glossing over basic techniques, too many cookbooks leave the reader with nothing more than vivid photographs of what their dishes could have looked like. For Marco Canora, of acclaimed Hearth and Insieme restaurants in New York, real success begins with a few key techniques and excellent ingredients. Each section in "Salt To Taste" starts with a lesson aimed a developing a particular skill, avoiding common mistakes, an revealing the tips and tricks a chef uses to ensure a perfect outcome. These recipes are designed to develop cooks' palate and instincts so they have more control over what ends up on their plates. Whether he's describing scaloppine or outlining the steps for the best risotto, Canora takes nothing for granted as he guides the reader through such classics as Spaghetti Bolognese, Linguine with Clams, Tuscan Eggplant Parmigiana, and a selection of modern American and Italian standards. His trademark passion for simplicity and comfort will inspire readers to bring out the best of their fresh, local ingredients. For any chef-novice or veteran-looking to cook delicious food with confidence and creativity, just add "Salt To Taste".
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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.
"About this title" may belong to another edition of this title.
- PublisherRodale Press
- Publication date2009
- ISBN 10 1594867801
- ISBN 13 9781594867804
- BindingHardcover
- LanguageEnglish
- Number of pages288
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Salt to Taste : The Key to Confident, Delicious Cooking
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