Mark captures the nuance and beauty of salt in this stunning field guide featuring hundreds of artisan varieties with photos. From the elegant fleur de sel and flake salts to 500 million year old Himalayan salt slabs that resemble pink quartz, Salted explains the history and science of salt production. The book profiles over 150 salts, and includes 50 recipes that showcase this versatile and marvelous ingredient. Whether detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic salt making settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Mark’s mission in Salted is to encourage us to explore the dazzling world of salt beyond the iodized curtain.
James Beard Award Winner! 2-times finalist for the IACP Cookbook Awards, including the IACP Julia Child Award for best first cookbook!
SALT BLOCK COOKING
A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With hues ranging from rose to garnet to ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly delicious. Guided only by a hunger for flavor and an obsession with the awesome power of salt, Mark pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more.
Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks.
The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques:
You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and saltfrozen Parmesan ice cream!
This book is the definitive text on Himalayan salt block, written by the man who wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!
Early praise for Salt Block Cooking!
“Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, you’ll learn the half-billion-year history of the only food that starts as a rock.”
–Steven Raichlen, author of the Barbecue! Bible series and host of Primal Grill on PBS
“Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn.”
–Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern on the Travel Channel
“Salt Block Cooking is an essential guide to working with salt blocks. It opens readers’ eyes to possibilities never imagined before and gives a unique perspective on a completely new and interactive way to cook. Mr. Bitterman has changed the way I cook every day. He made me understand that salt is the most essential part of the seasoning process and is just as important as the ingredient itself. I encourage you to follow Mr. Bitterman’s lead and I promise you will never think about salt in the same way again.”
–Vitaly Paley, chef/owner of Paley’s Place Bistro and Bar, Imperial, and Portland Penny Diner; coauthor of The Paley’s Place Cookbook