Salt to taste the key to confident, delicious cooking

Canora, Marco. ; Young, Catherine.

ISBN 10: 1594867801 / ISBN 13: 9781594867804

Published by Rodale Distributed to the trade by Macmillan, New York, NY, 2009

About this Item

xv, 271 p. col. ill. 26 cm. Includes index. Box number: CB004 ; 1st printing. Seller Inventory # 11012773

Bibliographic Details

Title: Salt to taste the key to confident, ...

Publisher: Rodale Distributed to the trade by Macmillan, New York, NY

Publication Date: 2009

Binding: Hardcover

Condition: Fine

Dust Jacket Condition: Fine

Edition: 1st Edition

About this title

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".

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.