Mehr lesen
Informationen zum Autor 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. Klappentext The key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite experimentation and improvisation to reflect the seasons and the cook's own palate. In Salt to Taste! Chef Marco Canora presents a tempting repertoire of 100 soulful recipes that embody this philosophy perfectly: food that is comforting and familiar but with a depth of flavor and timeless appeal that mark the dishes as true essentials of the contemporary table. Each meticulously written recipe offers insightful lessons drawn both from memories of his mother's cooking and his years as one of New York's most respected chefs! guiding the way to a delicious dish every time. Extensive chef's notes suggest ways to streamline the process and enhance the savory results! marrying the precision of the professional kitchen with the warmth of home cooking. Those looking to elevate their cooking from merely good to truly spectacular will find much here to inspire them! while those in need of culinary coaching will learn that creating greatness is within reach. With a little forethought! care! practice! and observation! any cook can quickly gain the confidence to "salt to taste." stocking the shelves cooking food at home every day doesn't have to be stressful. No small part of success is having the right ingredients on hand, and by ingredients I don't mean just the meat and vegetables but also the spices, herbs, and condiments that make things taste good and simplify your work. When I was growing up, our pantry was always filled with canned tomatoes, tomato paste, olive oil, vinegar, bread crumbs, flour, pasta, rice, olives, anchovies, capers, dried herbs, spices, garlic, and beans. Our refrigerator was stocked with milk, eggs, cheese, and fresh herbs, not to mention onions, carrots, celery, and other vegetables that keep well. When my mother got home, she could make a veal cutlet with a quick pan sauce, or even simpler still, penne with Parmesan cheese, sage, and black pepper with a salad, and have dinner on the table in 30 minutes. Years of restaurant work have taught me to take things a step further. Having brodo (meat broth--Easter Broth, page 8) and soffritto (aromatic flavoring base, page 10) on hand as well as marinated peppers, cooked beans, pickled onions, salsa verde, and lemon confit allows you to elevate everyday cooking without investing any extra time. Start by going to the store and getting the basics. The list below covers a few essentials that I thought worth a few words. It's not intended as a complete shopping list, just a place to begin. Start here and fill your refrigerator, freezer, and cupboards wisely, and I think you'll find yourself cooking more easily and eating good food more often. Salt I am not a salt connoisseur. Truth is I use Diamond Crystal kosher salt both at home and in the restaurant. It's really all you need. If you want to get fancy, splurge on fleur de sel for finishing salads and sprinkling over grilled and roasted meat. Pepper I am finicky about pepper. It must be freshly ground. Buy a p...
