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Salted : A Manifesto on the World's Most Essential Mineral, with Recipes [a...
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A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections.
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Located in: Jackson, Michigan, United States
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eBay item number:306161424905
Item specifics
- Condition
- ISBN
- 9781580082624
About this product
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1580082629
ISBN-13
9781580082624
eBay Product ID (ePID)
80740611
Product Key Features
Book Title
Salted : a Manifesto on the World's Most Essential Mineral, with Recipes [A Cookbook]
Number of Pages
320 Pages
Language
English
Publication Year
2010
Topic
Reference, General, History, Chemistry / Inorganic, Specific Ingredients / General
Illustrator
Yes
Genre
Cooking, Science
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
43.7 Oz
Item Length
10.3 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2010-021043
Reviews
"Salted is transformative; it will change the way you cook." -The Christian Science Monitor, 6 best food books coming this fall, 9/16/10 Bitterman explains that his love of salt began after eating a sublime steak at a relais on a trip to France. After learning about the cooking method and cut of meat, Bitterman concluded it was the "hefty nuggets of opalescent salt" that were responsible for his unforgettable meal, and he set out to meet the family of salt makers responsible. After opening an artisanal-product boutique with his wife, which includes a showcase of salts, Bitterman takes on the role of official "selmelier." In this entertaining and well-researched volume, he profiles 80 varieties of artisan salts, along with a quick reference guide to more than 150 salts for an easy-to-understand crash course on salt. The text-heavy though beautifully photographed title covers the history of salt and all things related. Recipes round out the work, and although pedestrian dishes such as hamburgers, potato chips, and sauerkraut are included, beginners may be intimidated by sophisticated selections like roasted marrowbones with sel gris; salt crustroasted partridge with figs and chocolate-balsamic syrup; and jal jeer (an Indian lemonade). An informative and easy-to-follow "Cooking on Salt" chapter just may have the more adventurous home cooks and the DIY crowd running out for their very own Himalayan salt block. (Oct.) -Publishers Weekly, 9/20/10 "Salted is a remarkable work. Written with uncommon energy and style and packed with excellent information and recipes, this book should be considered a must-have for any chef worth their salt and anyone who cares about food and cooking. I love this book." -Michael Ruhlman, author of Ratio, The Making of a Chef, Charcuterie, and co-author of The French Laundry Cookbook "Salted has a transformative effect. Mark embraces not only those magical crystals but also captures you with his passion for people and exploring the diversity of food and salt. His irrepressible will to learn and share is expressed in his writing." -Michael Recchiuti, chocolatier, author of Chocolate Obsession "In this day and age it is imperative to not only know where our food comes from but also to learn about the very thing that brings out all of the flavors we tirelessly source-salt. In Salted, Mark Bitterman takes us on an epic journey, distilling everything from salt's early formation in the primordial ocean to thoughtful recipes and detailed tasting notes on many of the world's finest artisanal salts. A virtual encyclopedia of salt, Salted is a wonderful resource for cooks and lovers of great food everywhere." -Naomi Pomeroy, chef-owner of Beast Restaurant, James Beard nominee, Food & Wine Best New Chef, "Whether your only exposure to salt is the box of kosher in your cupboard or you've got a gourmet line up,Saltedmakes an excellent gift for the foodie that has it all." -Guest blogger Kathy Casey, Al Dente, Amazon food blog, 11/15/10 "InSalted, Mark Bitterman (sommelier at The Meadow in Portland, Oregon) profiles 80 artisan varieties of the magical ingredient. When you're done geeking out, the recipes - popcorn salted six ways, mango salsa with Hawaiian black lava salt - satisfy cravings." -DailyCandy, The Best New Fall Cookbooks, 11/12/10 "His new bookSalted lays it all out methodically, but the text is far from dry or academic for such an info-packed tome. Bitterman is a great writer, his conversational is clear and funny and, yes, occasionally salty. Though I'm deliberately taking my time to soak upSalted, especially the history and the particulars of each type of salt, reading this book has already caused a sea change in my kitchen." -Al Dente, Amazon food blog, 11/2/10 "Saltedis transformative; it will change the way you cook." -The Christian Science Monitor, 6 best food books coming this fall, 9/16/10 Bitterman explains that his love of salt began after eating a sublime steak at a relais on a trip to France. After learning about the cooking method and cut of meat, Bitterman concluded it was the "hefty nuggets of opalescent salt" that were responsible for his unforgettable meal, and he set out to meet the family of salt makers responsible. After opening an artisanal-product boutique with his wife, which includes a showcase of salts, Bitterman takes on the role of official "selmelier." In this entertaining and well-researched volume, he profiles 80 varieties of artisan salts, along with a quick reference guide to more than 150 salts for an easy-to-understand crash course on salt. The text-heavy though beautifully photographed title covers the history of salt and all things related. Recipes round out the work, and although pedestrian dishes such as hamburgers, potato chips, and sauerkraut are included, beginners may be intimidated by sophisticated selections like roasted marrowbones with sel gris; salt crustroasted partridge with figs and chocolate-balsamic syrup; and jal jeer (an Indian lemonade). An informative and easy-to-follow "Cooking on Salt" chapter just may have the more adventurous home cooks and the DIY crowd running out for their very own Himalayan salt block. (Oct.) -Publishers Weekly, 9/20/10 "Saltedis a remarkable work. Written with uncommon energy and style and packed with excellent information and recipes, this book should be considered a must-have for any chef worth their salt and anyone who cares about food and cooking. Ilovethis book." -Michael Ruhlman, author ofRatio,The Making of a Chef,Charcuterie, and co-author ofThe French Laundry Cookbook "Saltedhas a transformative effect. Mark embraces not only those magical crystals but also captures you with his passion for people and exploring the diversity of food and salt. His irrepressible will to learn and share is expressed in his writing." -Michael Recchiuti, chocolatier, author ofChocolate Obsession "In this day and age it is imperative to not only know where our food comes from but also to learn about the very thing that brings out all of the flavors we tirelessly source-salt. InSalted, Mark Bitterman takes us on an epic journey, distilling everything from salt's early formation in the primordial ocean to thoughtful recipes and detailed tasting notes on many of the world's finest artisanal salts. A virtual encyclopedia of salt,Saltedis a wonderful resource for cooks and lovers of great food, "Saltedis a remarkable work. Written with uncommon energy and style and packed with excellent information and recipes, this book should be considered a must-have for any chef worth their salt and anyone who cares about food and cooking. Ilovethis book." -Michael Ruhlman, author ofRatio,The Making of a Chef,Charcuterie, and co-author ofThe French Laundry Cookbook "Saltedhas a transformative effect. Mark embraces not only those magical crystals but also captures you with his passion for people and exploring the diversity of food and salt. His irrepressible will to learn and share is expressed in his writing." -Michael Recchiuti, chocolatier, author ofChocolate Obsession "In this day and age it is imperative to not only know where our food comes from but also to learn about the very thing that brings out all of the flavors we tirelessly source-salt. InSalted, Mark Bitterman takes us on an epic journey, distilling everything from salt's early formation in the primordial ocean to thoughtful recipes and detailed tasting notes on many of the world's finest artisanal salts. A virtual encyclopedia of salt,Saltedis a wonderful resource for cooks and lovers of great food everywhere." -Naomi Pomeroy, chef-owner of Beast Restaurant, James Beard nominee,Food & WineBest New Chef, "His new bookSalted lays it all out methodically, but the text is far from dry or academic for such an info-packed tome. Bitterman is a great writer, his conversational is clear and funny and, yes, occasionally salty. Though I'm deliberately taking my time to soak upSalted, especially the history and the particulars of each type of salt, reading this book has already caused a sea change in my kitchen." -Al Dente, Amazon blog, 11/2/10 "Saltedis transformative; it will change the way you cook." -The Christian Science Monitor, 6 best food books coming this fall, 9/16/10 Bitterman explains that his love of salt began after eating a sublime steak at a relais on a trip to France. After learning about the cooking method and cut of meat, Bitterman concluded it was the "hefty nuggets of opalescent salt" that were responsible for his unforgettable meal, and he set out to meet the family of salt makers responsible. After opening an artisanal-product boutique with his wife, which includes a showcase of salts, Bitterman takes on the role of official "selmelier." In this entertaining and well-researched volume, he profiles 80 varieties of artisan salts, along with a quick reference guide to more than 150 salts for an easy-to-understand crash course on salt. The text-heavy though beautifully photographed title covers the history of salt and all things related. Recipes round out the work, and although pedestrian dishes such as hamburgers, potato chips, and sauerkraut are included, beginners may be intimidated by sophisticated selections like roasted marrowbones with sel gris; salt crustroasted partridge with figs and chocolate-balsamic syrup; and jal jeer (an Indian lemonade). An informative and easy-to-follow "Cooking on Salt" chapter just may have the more adventurous home cooks and the DIY crowd running out for their very own Himalayan salt block. (Oct.) -Publishers Weekly, 9/20/10 "Saltedis a remarkable work. Written with uncommon energy and style and packed with excellent information and recipes, this book should be considered a must-have for any chef worth their salt and anyone who cares about food and cooking. Ilovethis book." -Michael Ruhlman, author ofRatio,The Making of a Chef,Charcuterie, and co-author ofThe French Laundry Cookbook "Saltedhas a transformative effect. Mark embraces not only those magical crystals but also captures you with his passion for people and exploring the diversity of food and salt. His irrepressible will to learn and share is expressed in his writing." -Michael Recchiuti, chocolatier, author ofChocolate Obsession "In this day and age it is imperative to not only know where our food comes from but also to learn about the very thing that brings out all of the flavors we tirelessly source-salt. InSalted, Mark Bitterman takes us on an epic journey, distilling everything from salt's early formation in the primordial ocean to thoughtful recipes and detailed tasting notes on many of the world's finest artisanal salts. A virtual encyclopedia of salt,Saltedis a wonderful resource for cooks and lovers of great food everywhere." -Naomi Pomeroy, chef-owner of Beast Restaurant, James Beard nominee,Food & WineBest New Chef, "Whether your only exposure to salt is the box of kosher in your cupboard or you’ve got a gourmet line up, Salted makes an excellent gift for the foodie that has it all." -Guest blogger Kathy Casey, Al Dente, Amazon food blog, 11/15/10 "In Salted , Mark Bitterman (sommelier at The Meadow in Portland, Oregon) profiles 80 artisan varieties of the magical ingredient. When you’re done geeking out, the recipes - popcorn salted six ways, mango salsa with Hawaiian black lava salt - satisfy cravings." -DailyCandy, The Best New Fall Cookbooks, 11/12/10 "His new book Salted lays it all out methodically, but the text is far from dry or academic for such an info-packed tome. Bitterman is a great writer, his conversational is clear and funny and, yes, occasionally salty. Though I''m deliberately taking my time to soak up Salted , especially the history and the particulars of each type of salt, reading this book has already caused a sea change in my kitchen." -Al Dente, Amazon food blog, 11/2/10 " Salted is transformative; it will change the way you cook." -The Christian Science Monitor, 6 best food books coming this fall, 9/16/10 Bitterman explains that his love of salt began after eating a sublime steak at a relais on a trip to France. After learning about the cooking method and cut of meat, Bitterman concluded it was the "hefty nuggets of opalescent salt" that were responsible for his unforgettable meal, and he set out to meet the family of salt makers responsible. After opening an artisanal-product boutique with his wife, which includes a showcase of salts, Bitterman takes on the role of official "selmelier." In this entertaining and well-researched volume, he profiles 80 varieties of artisan salts, along with a quick reference guide to more than 150 salts for an easy-to-understand crash course on salt. The text-heavy though beautifully photographed title covers the history of salt and all things related. Recipes round out the work, and although pedestrian dishes such as hamburgers, potato chips, and sauerkraut are included, beginners may be intimidated by sophisticated selections like roasted marrowbones with sel gris; salt crust–roasted partridge with figs and chocolate-balsamic syrup; and jal jeer (an Indian lemonade). An informative and easy-to-follow "Cooking on Salt" chapter just may have the more adventurous home cooks and the DIY crowd running out for their very own Himalayan salt block. (Oct.) - Publishers Weekly , 9/20/10 “ Salted is a remarkable work. Written with uncommon energy and style and packed with excellent information and recipes, this book should be considered a must-have for any chef worth their salt and anyone who cares about food and cooking. I love this book.� -Michael Ruhlman, author of Ratio , The Making of a Chef , Charcuterie , and co-author of The French Laundry Cookbook “ Salted has a transformative effect. Mark embraces not only those magical crystals but also captures you with his passion for people and exploring the diversity of food and salt. His irrepressible will to learn and share is expressed in his writing.� -Michael Recchiuti, chocolatier, author of Chocolate Obsession “In this day and age it is imperative to not only know where our food comes from but also to learn about the very thing that brings out all of the flavors we tirelessly source-salt. In Salted , Mark Bitterman takes us on an epic journey, distilling everything from salt’s early formation in the primordial ocean to thoughtful recipes and detailed tasting notes on many of the world’s finest artisanal salts. A virtual encyclopedia of salt, Salted is a wonderful resource for cooks and lovers of great food everywhere.� -Naomi Pomeroy, chef-owner of Beast Restaurant, James Beard nominee, Food & Wine Best New Chef From the Hardcover edition., "As the FDA considers lower salt standards for Americans, salt has never been a hotter chef's ingredient. This is part cookbook (Roasted Peaches in Bourbon Syrup with Smoked Salt), part salt tract (positing "Five Rules of Strategic Salting)," part reference tome." -Cooking Light, Favorite Cookbooks, 2010 "You might be one of those people who think, 'Salt? What's the big deal?' But turn the pages of this major treatise on the various kinds of salts from around the world (including how they're harvested and what makes them so special), and you'll learn what to do with them as well. Mark Bitterman is a selmelier who owns an artisanal-product boutique that specializes in salt. But you don't need to take a trip there to learn all about salt. Salted is going to be my go-to reference when I find a new type of salt and am wondering what to do with it." -DavidLebovitz.com, Favorite Cookbooks of 2010, 12/6/10 "In the intimidating world of artisan salts, Salted is our new road map and companion. This book is a trove of good information and we will certainly return to its pages again and again." -TheKitchn.com, 12/1/10 "Salt is one of those ingredients that isn't often dealt with at length, yet is elemental to the craft of cuisine. In his book, Mark Bitterman seeks to educate the cook on the creativity, flavor, and quality that can be enhanced in a dish by using the correct salt. He approaches his subject scientifically, economically, culturally, and nutritionally. . . .After absorbing Salted the reader will understand Cassiodorus' belief that 'man can live without gold& but not without salt.'" -StarChefs.com, Top 10 Cookbooks 2010, November 2010 "Everyone writes about exotic salts but no one says how to use them beyond saying sprinkling them on steak and tomatoes, says [Amy] Sherman, 'but Bitterman does.'" -FoxNews.com, The Fox Foodie: Sixteen Sweet Cookbooks, 11/30/10 "Whether your only exposure to salt is the box of kosher in your cupboard or you've got a gourmet line up, Salted makes an excellent gift for the foodie that has it all." -Guest blogger Kathy Casey, Al Dente, Amazon food blog, 11/15/10 "In Salted , Mark Bitterman (sommelier at The Meadow in Portland, Oregon) profiles 80 artisan varieties of the magical ingredient. When you're done geeking out, the recipes - popcorn salted six ways, mango salsa with Hawaiian black lava salt - satisfy cravings." -DailyCandy, The Best New Fall Cookbooks, 11/12/10 "His new book Salted lays it all out methodically, but the text is far from dry or academic for such an info-packed tome. Bitterman is a great writer, his conversational is clear and funny and, yes, occasionally salty. Though I'm deliberately taking my time to soak up Salted , especially the history and the particulars of each type of salt, reading this book has already caused a sea change in my kitchen." -Al Dente, Amazon food blog, 11/2/10 " Salted is transformative; it will change the way you cook." -The Christian Science Monitor, 6 best food books coming this fall, 9/16/10 Bitterman explains that his love of salt began after eating a sublime steak at a relais on a trip to France. After learning about the cooking method and cut of meat, Bitterman concluded it was the "hefty nuggets of opalescent salt" that were responsible for his unforgettable meal, and he set out to meet the family of salt makers responsible. After opening an artisanal-product boutique with his wife, which includes a showcase of salts, Bitterman takes on the role of official "selmelier." In this entertaining and well-researched volume, he profiles 80 varieties of artisan salts, along with a quick reference guide to more, Bitterman explains that his love of salt began after eating a sublime steak at a relais on a trip to France. After learning about the cooking method and cut of meat, Bitterman concluded it was the "hefty nuggets of opalescent salt" that were responsible for his unforgettable meal, and he set out to meet the family of salt makers responsible. After opening an artisanal-product boutique with his wife, which includes a showcase of salts, Bitterman takes on the role of official "selmelier." In this entertaining and well-researched volume, he profiles 80 varieties of artisan salts, along with a quick reference guide to more than 150 salts for an easy-to-understand crash course on salt. The text-heavy though beautifully photographed title covers the history of salt and all things related. Recipes round out the work, and although pedestrian dishes such as hamburgers, potato chips, and sauerkraut are included, beginners may be intimidated by sophisticated selections like roasted marrowbones with sel gris; salt crustroasted partridge with figs and chocolate-balsamic syrup; and jal jeer (an Indian lemonade). An informative and easy-to-follow "Cooking on Salt" chapter just may have the more adventurous home cooks and the DIY crowd running out for their very own Himalayan salt block. (Oct.) -Publishers Weekly, 9/20/10 "Saltedis a remarkable work. Written with uncommon energy and style and packed with excellent information and recipes, this book should be considered a must-have for any chef worth their salt and anyone who cares about food and cooking. Ilovethis book." -Michael Ruhlman, author ofRatio,The Making of a Chef,Charcuterie, and co-author ofThe French Laundry Cookbook "Saltedhas a transformative effect. Mark embraces not only those magical crystals but also captures you with his passion for people and exploring the diversity of food and salt. His irrepressible will to learn and share is expressed in his writing." -Michael Recchiuti, chocolatier, author ofChocolate Obsession "In this day and age it is imperative to not only know where our food comes from but also to learn about the very thing that brings out all of the flavors we tirelessly source-salt. InSalted, Mark Bitterman takes us on an epic journey, distilling everything from salt's early formation in the primordial ocean to thoughtful recipes and detailed tasting notes on many of the world's finest artisanal salts. A virtual encyclopedia of salt,Saltedis a wonderful resource for cooks and lovers of great food everywhere." -Naomi Pomeroy, chef-owner of Beast Restaurant, James Beard nominee,Food & WineBest New Chef
Dewey Edition
22
Dewey Decimal
641.6
Table Of Content
Acknowledgments . . . viii Discovery: The Salt Road . . . 1 The Life of Salt . . . 13 History: First Bite * Science: Mind, Body, Salt, Ocean * Craft: Artisan Saltmaking Salt Guide . . . 73 The Taxonomy of Salt * Salt Reference Guide Salting . . . 193 Salting Strategically * Uncooked * Curing * Grilling * Brining * Roasting * Frying * Boiling * Baking * Salt Crust * Cooking on Salt Blocks * Saucing * Confectionery * Drinks Resources . . . 301 Index . . . 305
Synopsis
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
LC Classification Number
TX819.S32B58 2010
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- 08 Feb, 2022
all good
Verified purchase: YesCondition: Pre-ownedSold by: second.sale
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