The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen
St. Martin's Griffin
BUY THE BOOK
St. Martin's Griffin
St. Martin's Press
On Sale: 09/06/2016
ISBN: 9781250088727192 Pages
Salt has been an essential dining element since the invention of the kitchen table. But today, specialty salts come in a vast variety of forms and flavors. Smokey salts, salts infused with clay or charcoal, herby and spicy salts, salt with extra umami or a hint of sugar are being added to many recipes, to layer more flavor, and not simply to enhance the flavors already there. It’s a feast for the tongue, and colorful salts also add visual interest to dishes, and the varying textures add crunch.
But how do you decide which to buy—and how do you get the most out of them once you’ve brought them back home to your kitchen? Salt will show you how to choose and how use them in simple, delicious recipes for every meal of the day. You will learn how to cook, cure, and bake with them. Plus, you’ll find a market guide that describes the different types of specialty and infused salts, discover ways to cook with salt blocks, and even how to organize your own salt tasting at home. More than 100 mouthwatering recipes—plus nearly 50 varieties of infused salts—with beautiful, full-color photography will help you transform this classic, humble ingredient into a star seasoning.
Praise for Salt
"The most comprehensive book that's been written on the world's' most important ingredient. Leslie Bilderback breaks down all cultural and culinary barriers to explore every aspect of salt and it's universal applications in both savory and sweet." - Kyle Connaughton, owner and chef of Single Thread Farms Restaurant and Inn, Healdsburg, CA, former Head Chef of R&D, Fat Duck Experimental Kitchen
"Leslie Bilderback’s book on salt is filled with wonderful and valuable information on one of the most important elements of food and cooking. It’s a great resource for those wanting to learn more about salt and how to use it to make everything taste better. The recipes are fantastic." -Niki Nakayama, owner and chef of n/naka restaurant in Los Angeles