Cook the Book: 'Salt to Taste'

20100215salttotaste.jpgChef Marco Canora got his start under the tutelage of Tom Colicchio, first at Gramercy Tavern then at Craft. In 2003 Canora struck out on his own with Paul Grieco to open Hearth, where the menu has an Italian influence but the dishes aren't precious or overly composed—just clean and simple.

Salt to Taste is Canora's guide to employing this cooking philosophy at home. At first glance it might strike you as an Italian cookbook, but it's actually more of a guide to cooking by taste. Canora will be the first to say that really good cooking is a matter of taste and feeling more than precise measurements.

The recipes for simple, Italian-accented pastas, vegetables, meats, and desserts annotated with techniques that will help you bolster your intuitive cooking skills such as the proper way to clean greens and herbs, how to dress a salad, and a simple breakdown of cooking fish.

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[The Hearth Manifesto courtesy of E.G. Cooper]

Everyday this week we will be sharing recipes from Salt to Taste along with the techniques that Canora employs to bring out the best in seasonally available ingredients. Rigatoni with Cauliflower, Pecorino, Hot Pepper, and Bread Crumbs, Winter Farro Salad, and Chicken Liver Crostini are just a few of the hearty winter dishes on the menu for this week.

Win 'Salt to Taste'

Thanks to the generous folks over at Rodale Books, we are giving away five (5) copies of Salt to Taste this week. All you have to do is tell us about your favorite winter ingredient in the comments section below.

Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, February 22 at noon ET. The standard Serious Eats contest rules apply.

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