A salt fanatic since his first bite of a juicy salt-studded steak at a truck stop in France, Mark Bitterman has traveled the globe for over 25 years in search of flavor. His four books include the James Beard Award winning Salted, and the best-selling Salt Block Cooking. Mark has been featured in the New York Times and countless other media, and taught at The Smithsonian and elsewhere around the world. Today, as CEO of Bitterman Salt Co. and owner of The Meadow retail shops in Portland Oregon and New York City, Mark pursues his mission to bring flavor to life.
- The introduction explores why craft salt is different from iodized salt, kosher salt, and even industrially manufactured sea salt in regard to flavor, nutrition, and sustainability
- The many varieties of gourmet salts available today are broken into 7 families with helpful charts that make finding the right salt for the right food convenient and easy
- Beyond the recipes, the tips, techniques, and suggestions will help you elevate your tried and true favorite dishes by now using the correct type of salt
- The book measures: 7.5 by 7.5-inches