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If Ina Garten has one pet peeve, it’s the phrase season to taste. “If you don’t know what it’s supposed to taste like, how are you supposed to season to taste?” she asks of the way that most recipes are written, with a hint of exasperation in her voice.

When Ina writes a cookbook, she wants you to feel like she’s in the kitchen right there with you. That’s why her latest cookbook, Cook Like a Pro, is sprinkled with tips that she’s picked up from personal experience, or from other culinary legends that she’s befriended along the way. Her goal is to ensure that the final dish tastes more than just good; she wants you to taste her food and say wow. And we do.

Ina’s exacting standards (down to how much salt you should sprinkle on a dish) are how she’s become one of the most trusted recipe developers on the planet. They’re why more than one-and-a-half-million people follow her on Instagram to watch her explain the best method to cut a head of cauliflower or toast croutons. They’re why she’s currently on the road promoting her eleventh cookbook, Cook Like a Pro. And they’re why her food always leaves people wanting seconds (or, in this case, elevenths).

I got a chance to chat with Ina in the midst of all the new cookbook promo to talk about what makes this cookbook different. Read on to find out Jeffrey’s favorite recipe in this cookbook, the recipe that’s eluded her for six years (!), which store-bought ingredients that she considers fine, and why she’ll never run out of cookbook ideas.

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