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: bernice92@aol.com.

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