Salt Block Cooking

Name: Salt Block Cooking
Brand: Arotahi Agency
SKU: 9781449430559
Price: 49.99 NZD
Availability: OutOfStock

70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks

By Mark Bitterman

Series: Bitterman's

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3.8

( 215 ratings, 15 reviews)

Summary

Salt Block Cooking by Mark Bitterman explores the unique culinary possibilities of using Himalayan salt blocks in food preparation. The book offers guidance on everything from grilling and chilling to serving and curing, enhancing flavours while introducing a distinctive cooking method. It's a creative journey through recipes that are both delectable and visually striking.
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Format: Hardback

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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you love experimenting with new cooking techniques and exploring flavours. It delves into the unique culinary approach of using a salt block, providing both novices and seasoned chefs with diverse and innovative recipes. If you're keen on enhancing your culinary skills with a focus on texture and seasoning, this might be a delightful addition to your kitchen repertoire.

Salt Block Cooking

A precious mineral mined from hills in Pakistan's Punjab province has arrived on the cooking scene as an exciting and enticing new form of cooking.

Description

A precious mineral mined from hills in Pakistan's Punjab province has arrived on the cooking scene as an exciting and enticing new form of cooking.

Salt Block Cooking by Mark Bitterman introduces you to this culinary phenomenon, exploring the various applications and benefits of using salt blocks in cooking. Discover innovative ways to enhance flavours, improve textures, and incorporate salt block techniques in your everyday cooking.

Whether you're grilling, sautéing, chilled, or even freezing, this book offers detailed information on how to make the most of this unique cooking method. With practical advice and imaginative recipes, Salt Block Cooking is perfect for both novice cooks and culinary experts eager to expand their cooking repertoire.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Salt Block Cooking by Mark Bitterman delves into the innovative concept of cooking with Himalayan salt blocks, a technique that emerged less than a decade ago. The book is noted for its practical guidance and includes 70 recipes showcasing the versatility of this cooking method. Critics highlight its utility for both grilling and serving, praised Bitterman's expertise, and recommended it for those intrigued by salt's culinary uses.

Book Details

INFORMATION

ISBN: 9781449430559

Publisher: Andrews McMeel Publishing

Format: Hardback

Date Published: 06 June 2013

Country: United States

Imprint: Andrews McMeel Publishing

Audience: General / adult

DIMENSIONS

Spine width: 20.0mm

Width: 191.0mm

Height: 193.0mm

Weight: 726g

Pages: 224

Collections

Cook Books & Recipes Cooking & Food Mark Bitterman Non-Fiction Series: Bitterman's

About the Author

Mark Bitterman is the author of the James Beard Award-winning book, Salted. He is the leading expert in culinary salt, and has led the charge into the culinary adventure of cooking on salt blocks. As owner of the speciality store, The Meadow, with locations in Portland, OR and New York City, he is one of the largest importers, retailers, and wholesale distributors of salt blocks. He lectures at culinary schools such as the French Culinary Institute, the Institute of Culinary Education, and Le Cordon Bleu and has been recognized as a Local Food Hero by Cooking Light, and a Tastemaker by Food & Wine. He has been featured in the New York Times, The Atlantic, O magazine, GC, Rachael Ray, Wine Spectator, and on The Splendid Table, All Things Considered, CBS News, ABC News, Fox News, MSNBC, CNN and more.

Andrew Schloss, who frequently develops recipes for The Meadow’s various communications and activities, contributes his expertise to the development of the recipes for the book. Schloss is the author of sixteen cookbooks including: Mastering the Grill (a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award, a James Beard finalist, nominated by Le Cordon Bleu Food Media Awards as Best Food Book in the World), both co-authored with David Joachim. His latest books are Fire it Up (also with Joachim) and Homemade Sodas. He is the culinary force behind Cookulus, the first interactive cookbook app.