'Salt to Taste' on Serious Eats

Cook the Book: 'Salt to Taste'

Chef 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... More

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