Rating: ***
Tags: Cooking, Specific Ingredients, Herbs; Spices; Condiments, Lang:en
Publisher: St. Martin's Press
Published: September 5, 2016
Added: September 5, 2019
Modified: September 7, 2019
Summary
Sigit Purwadi's
Library - 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.** "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 LESLIE BILDERBACK is a chef, certified master baker, and a
graduate of the California Culinary Academy. She began her
career as a pastry chef, and played a major role in several
of California’s most well-regarded and innovative
restaurants, including Sedona, Postrio, Zola’s, Angeli,
and Georgia. She is also the author of
Mug Cakes, Mug Meals, No-Churn Ice Cream, and
The Spiralized Kitchen.
Review
About the Author