How to use salt, fat, acid, heat, and—of course—to take joy in your cooking.
will always be special to me. I was a new nurse living in Greenwich Village in 1980 and a friend gave me a copy of the book. I had a small apartment but the kitchen had all that I needed. I always loved cooking. I come from a large Italian family and grew up helping my mom in the kitchen so I was not exactly a novice when I received, but I must admit some of the ingredients were high end and unfamiliar to me.
Stay tuned for Theresa, Melissa, and Alison’s reviews—and judgment as to which of these five is the absoluteThis post contains products independently chosen by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
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