Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes

Finally, we have a book that gives salt its due!  Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes. Written by Mark Bitterman, selmelier at The Meadow, Salted is the fruit of decades of field work (a.k.a. eating, traveling, talking) and research.  The book opens the door to salting for greatness in everything you eat, and includes hundreds of full color photographs illustrating the dazzling diversity of gourmet salts.  The inspiration for this book is simple: salt is the most powerful ingredient in the kitchen–and the most commonly used and universal one.  An understanding and respect for salt leads inevitably to more distinctive and better tasting food.

Salted

Salted has three parts:
1: The Life of Salt explores the history of salt from mankind’s first salted bite to the industrialization of salt with the advent of the modern chemical industry, concluding with the explosive revival of gourmet salt in the culinary world.  A science section investigates the vast complexity of salt, from its origins in primordial oceans to the myriad roles salt plays in human physiology.  Then a look at the craft of salt making describes the key principles and technologies behind saltmaking, from rock salts hauled from the depths of the earth to sea salts evaporated under an open sky.

2: Salt Guide provides a first of its kind taxonomy of culinary salt, delineating the basic families of salts and summarizing the merits of each in the kitchen.  A field guide to salt provides full color macro images of more than 150 salts, with tasting notes and suggested uses for food.  Profiles of more than 80 of the most important salts revel in the charms (and occasional horrors) of the most important varieties.

3: Salting is the hands-on part of the book. This section provides key strategies for salting, with basic techniques for the novice cook and advanced concepts for professional chefs and bartenders. Fifty recipes organized by cooking technique cover everything from seasoning fresh foods to grilling to curing to cocktail mixing, with plenty of helpful charts and tips. There’s even a section on cooking with Himalayan salt blocks!

$35 hardcover • 320 pages • Full Color • 8″ x 10″ • ISBN: 978-1-58008-262-4 • Ten Speed Press

Reviews

Named in “6 Best Food Books” of the Fall by Christian Science Monitor!
If you care about food, cooking, and taste, then you care about salt. And if you care about salt you will be over the moon about Salted by Mark Bitterman (Ten Speed Press). …. His book is a veritable encyclopedia of the world’s most well-loved mineral and will teach cooks how to take their dishes to the next level by learning to master the principles and techniques of salting. “Salted” is transformative; it will change the way you cook. Full article>>

More reviews

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 finishing 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

 

Salted has three parts:
1: The Life of Salt explores the history of salt from mankind’s first salted bite to the industrialization of salt with the advent of the modern chemical industry, concluding with the explosive revival of gourmet salt in the culinary world.  A science section investigates the vast complexity of salt, from its origins in primordial oceans to the myriad roles salt plays in human physiology.  Then a look at the craftof salt making describes the key principles and technologies behind saltmaking, from rock salts hauled from the depths of the earth to sea salts evaporated under an open sky.2: Salt Guide provides the first of its kind taxonomy of culinary salt, delineating the basic families of salts and summarizing the merits of each in the kitchen.  A field guide to salt provides full color macro images of more than 150 salts, with tasting notes and suggested uses for food.  Profilesof than 80 of the most important salts revel in the charms (and occasional horrors) of the most important varieties.3: Salting is the hands-on part of the book. This section provides key strategies for salting, with basic techniques for the novice cook and advanced concepts for professional chefs and bartenders. Fifty recipes organized by cooking technique cover everything from seasoning fresh foods to grilling to curing to cocktail mixing, with plenty of helpful charts and tips. There’s even a section on cooking with Himalayan salt blocks!

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2 Responses to “Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes”

  1. [...] Salted has three sections: the life of salt, a history; salt guide, varieties and profiles; and salting, techniques and recipes. [...]

  2. on 30 Apr 2012 at 7:34 amMel Abesamis

    In the Philippines, it is required by law that edible salt for human health reasons should be iodized whereas in Japan iodized salt is banned. I wonder how it is in other countries.

    What I understand is that iodine deficiency can cause birth abnormalities and other health problems but that in the Philippines this deficiency occurs mostly in highland communities where fish and seafood is not a primary part of the diet. In Japan, this is not the case even in the highlands.

    So shouldn’t the iodized law in the Philippines be applied only to the highlands, because of the danger in overdose of iodine among lowlanders if edible salt is iodized when iodine is already present in a diet with seafood?

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