New York City is one of the toughest restaurant markets in the world. Places open and close in the blink of an eye, and even the stalwarts have to stay on diners' radar. Marco Canora has been cooking in some of the city's best kitchens—including his own at the much-beloved Hearth—for decades, and he's learned plenty about what it takes to stay in business, evolve smartly, and be healthy for the road ahead.

Salt to Taste Cookbook: https://amzn.to/2K5MgRc

Brodo Cookbook: https://amzn.to/2GvZDt0

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