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Salted: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark Bitterman

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Reviews about this book

  • Everyday Dorie by Dorie Greenspan

    To say that Mark is passionate about salt is to fall seriously short of describing his depth of knowledge and the excitement..He loves the stuff and knows every grain of it...and it’s all in his book

    Full review
  • Hyphenated Chef

    ...impractical as a cooking aid: only the truly obsessed are going to... experiment with 160 kinds of salt. But Bitterman... will heighten our appreciation of its cultural - and culinary - value.

    Full review
  • ISBN 10 1580082629
  • ISBN 13 9781580082624
  • Linked ISBNs
  • Published Jan 15 2011
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.” 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. 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.

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