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(usually overnight) to urban centres across Australia, and some remote areas.
26 Jun to 3 Jul
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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 at developing a particular skill, avoiding common mistakes, and revealing the tips and tricks a chef uses to ensure a perfect outcome. These recipes are designed to develop cooks palates 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.
Marco Canora is co-founder and executive chef of New York's Hearth and Insieme restaurants and Terroir wine bar. His gift for creating simple yet elegant food in a comfortable setting has earned his restaurants wide praise as go-to destinations for visitors and devoted locals.Cathy Young has written for Saveur magazine and collaborated on books with the likes of Tom Colicchio, Diane Forley, Gary Kunz, and Geoffrey Zacharian.