Salted
Salted by Mark Bitterman
English | 12 Oct. 2010 | ISBN: 1580082629 | 320 Pages | PDF | 11.87 MB
English | 12 Oct. 2010 | ISBN: 1580082629 | 320 Pages | PDF | 11.87 MB
A James Beard Award-winning field guide to artisan salts, with profiles of 80 varieties and 50 recipes that showcase the versatile ingredient.
Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it–and becoming familiar with the primary types of artisanal salts available–you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he's detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman's mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.