this hardback is a must have in your kitchen or on your coffee table!
The ward winning author Mark Bitterman is a man truly possessed by salt. Bitterman captures the nuance and beauty of salt in this stunning field guide featuring hundreds of varieties with photos. From the elegant fleur de sel and flake salts to 500 million year old Himalayan salt slabs that resemble pink quartz, Bitterman 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. Bitterman’s mission in SALTED is to encourage us to explore the dazzling world of salt beyond the iodized curtain.
Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category
Named in "6 Best Food Books" of the Fall by Christian Science Monitor!