In Salted, Bitterman traces the mineral’s history, from humankind’s first salty chew to its use in cutting-edge industry to the resurgent interest in artisan salts. providing extra than 50 recipes that show off this flexible and spectacular aspect, Salted additionally consists of a subject manual to artisan salts profiling eighty sorts and exploring their outstanding characters, precise memories, production techniques, and makes use of in cooking; plus a brief-reference guide overlaying over 150 salts.
Salting is one of the greater ingrained habits in cooking, and in line with Bitterman, all conduct need to be wondered. He challenges you to assume creatively about salting, promising that by means of expertise and learning the ideas behind it—and turning into familiar with the number one sorts of artisanal salts to be had—you will be better equipped to get the first-class outcomes to your individual cooking fashion and private taste. whether or not 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 using the Tauregs across the Sahara, Bitterman’s undertaking is to inspire us to explore the magnificent international of salt past the iodized curtain.
Mark Bitterman is a person sincerely possessed by salt. As “selmelier” at the Meadow, the across the world diagnosed artisan-product boutique, Bitterman explains the promise and allure of salt to hundreds of traffic from across the usa who flock to his showstopping series. “Salt may be a revelation,” he urges, “no food is more potent, greater nutritionally crucial, more standard, or extra ancient. No different meals shows salt’s crystalline beauty, is as various, or as storied.”