Salted by Mark Bitterman
James Beard Cookbook Award Winner. IACP Cookbook Award Finalist in two categories.
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.
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.
Winner - 2011 James Beard Cookbook Award - Reference & Scholarship Category
Mark Bitterman has been in quest of flavor for nearly 25 years, ever since his first mouthful of a juicy salt-studded steak at a truck stop in France. The James Beard Award-winning Salted and the best-selling Salt Block Cooking are two of his four books. Mark has been featured in the New York Times and numerous other publications, as well as teaching at The Smithsonian and other institutions throughout the world. Presently, he serves as the CEO of Bitterman Salt Company. Mark continues his aim to bring flavor to life as the proprietor of The Meadow retail shops in Portland, Oregon, and New York City.
| SKU | Unavailable |
| ISBN 13 | 9781580082624 |
| ISBN 10 | 1580082629 |
| Title | Salted |
| Author | Mark Bitterman |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Random House USA Inc |
| Year published | 2010-10-12 |
| Number of pages | 320 |
| Prizes | Winner of James Beard Award 2011 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |