Chefs tend to be opinionated, and Molly Baz is no exception. In her new cookbook, “Cook This Book: Techniques that Teach and Recipes to Repeat,” she hammers home her firmly held opinions on wedge salads, breakfast and, above all, salt.

Baz’s regard for salt is clear in the title of her chapter on it. “I Love Salt” stakes out her position.

Bernice Torregrossa:

Recommended for you

(0) comments

Welcome to the discussion.

Real Names required. No pseudonyms or partial names allowed. Stand behind what you post.
Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.

Thank you for reading!

Please log in, or sign up for a new account and purchase a subscription to read or post comments.