Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks Author: Visit Amazon's Mark Bitterman Page | Language: English | ISBN:
1449430554 | Format: EPUB
Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks Description
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,
Rachel 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.
- Hardcover: 224 pages
- Publisher: Andrews McMeel Publishing (May 28, 2013)
- Language: English
- ISBN-10: 1449430554
- ISBN-13: 978-1449430559
- Product Dimensions: 7.6 x 7.6 x 1 inches
- Shipping Weight: 1.6 pounds (View shipping rates and policies)
Well this was a new thing for this reviewer, cooking on salt blocks.
Salt block cooking is a bit of a new trend or fad for some cooks, using a pink Himalayan salt block as a cooking surface, whether placed on the grill, the stove top or in an oven. No, this is not a late April Fool's trick or a reprint from "The Onion".
The author is sold on the idea, as you might expect, describing salt blocks as the "boldest new idea in cooking since the matchstick." The book's marketing materials join in, describing this book as something that "... will inspire you with wildly innovative uses you've never dreamed of, from cocktails to candy, from curing to grilling and from ceviche to pizza. Along the way, you'll learn the half-billion-year history of the only food that starts as a rock."
Certainly if you are a bit of a foodie and like trying out some of the latest trends this might be something for you to look at. Even if you never plan to try salt block cooking, this book could just be an interesting resource so you can, with grave authority, tell friends and family about this "bizarre way of cooking". Whether you are using a salt block (or salt plate as some vendors call it) to heat things up or cool things down, it certainly appears to be a versatile tool. If you are entertaining and have a bit of an audience it can also add to the visual theatre!
You get a very great, deep introduction to the background, art and science of salt block cooking from this book before you are given further advice and recipes for more specific uses - curing, warming, cooking and chilling on salt blocks are considered as well as even drinking from salt cups!
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