Salted
A Manifesto on the World's Most Essential Mineral, with Recipes [A Cookbook]
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…
In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts.
$9.99
October 19, 2010
Mark Bitterman is selmelier of The Meadow, in Portland, Oregon, and New York City, which specializes in salt, chocolate, specialty foods, and flowers. He is a leading expert on artisan-made salt and his clientele spans chefs from top restaurants around the country, high-end food manufacturers, specialty retailers, as well as thousands of visitors. He has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine, and his presentations on salt have garnered national broadcast coverage. Mark lives in Portland, Oregon.
