A James Beard Award–winning field guide to artisan salts, with profiles of 80 varieties and 50 recipes that showcase the versatile ingredient. 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 IACP Cookbook Award Finalist in two categories
Talbot, Henry Fox. Some Account of the Art of Photogenic Drawing or the Process by which Natural Objects May Be Made to Delineate Themselves without the Aid of the Artist's Pencil. London: J. E. Taylor, 1839. 2. Talbot, Henry Fox.
... Miljö och fisk i Skagerrak , Kattegatt , Öresund och Bälten Multispecies Fisheries Management Nordisk Fiskerisamarbeid ... Havbrug og Miljø Basic Concepts concerning assessments of Environmental Effects of Marine Fish Farms Rapportene i ...
Third, the Ossabaw breed is biologically unique, having been shaped by natural selection in a challenging environment known for heat, humidity, and seasonal scarcity of food.1 In his book Pig Perfect, Peter Kaminsky spins a remarkable ...
The Albumen & Salted Paper Book: The History and Practice of Photographic Printing, 1840-1895
In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era's push for bland, industrial food to produce not only delicious but culturally ...
The U.S. Market for Salted Snacks
Salted Peanuts: Eighteen Hundred Little Known Facts
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Salted Greats for information and inspiration.