2011 James Beard Award Winner -- Reference and Scholarship
An authoritative field guide to an indispensable and increasingly fashionable ingredient, written by the country’s top purveyor of artisanal salts.
Mark Bitterman captures the nuance and beauty of salt in this stunning field guide featuring hundreds of artisan varieties with photos. From the elegant Fleur de Sel and flake salt to 500-million-year-old Himalayan salt slabs that resemble pink quartz, Bitterman explains the history and science of salt production, and includes 55 recipes that showcase this versatile and marvelous ingredient. In Salted, Bitterman’s mission is to encourage readers to explore the amazing flavors of salt beyond the iodized curtain and get the best results for their individual cooking style, personal taste, and unique nutritional needs.