Archive · 11 Aug 2025
Salt to Taste: Review of Marco Canora's Cookbook
This article talks about Marco Canora's cookbook, "Salt to Taste," which focuses on simple Italian cooking.
The book shares recipes from Tuscany, like a seafood stew and dishes with Tuscan kale.
Canora teaches how to make the food tasty using different techniques, such as freezing vegetables.
For example, his pasta e fagioli recipe shows you how to create lots of flavors by cooking ingredients step by step.
Another recipe for stracciatella soup is a simple dish with few ingredients, showing that simple doesn't mean boring, and can be very enjoyable.
Marco Canora's "Salt to Taste" cookbook emphasizes simplicity in Italian-inspired cooking.
The book features recipes from Tuscany, including Cacciucco seafood stew and Tuscan kale dishes.
Canora shares techniques like freezing kale to easily incorporate it into ribollita soup.
Pasta e fagioli exemplifies building flavor through a layered process of cooking ingredients.
Stracciatella soup demonstrates simplicity with just a few ingredients.
- Who
- Marco Canora, chef-owner of Hearth restaurant and author of "Salt to Taste."
- What
- A review of Marco Canora's cookbook "Salt to Taste."
- When
- The book was published in 2009.
- Where
- The cookbook features recipes inspired by the Tuscan region of Italy.
- Why
- To highlight how the cookbook demonstrates the essence of simple and delicious Italian-inspired cooking.
- Cookbook Title
- "Salt to Taste"
- Author
- Marco Canora
- Published
- 2009
- Restaurant
- Hearth
- Cuisine Focus
- Italian-inspired