The cooking lessons that stick with us are rarely the ones we read in books or learn online, they're the ones we pick up as we spend time with good cooks in the kitchen. Writing with affection and an eye for the telling detail, the founding editor of Saveur Magazine Dorothy Kalins shares what she has learned from such culinary greats as Marcella Hazan, Christopher Hirsheimer, and Michael Solomonov, and includes dozens of recipes, from her mother's meat loaf to David Tanis's Swiss Chard Gratin.