Salted: A Manifesto on the World's Most Essential Mineral

$35

hardcover • 320 pages, full color • 8" x 10" • Ten Speed Press
ISBN: 978-1-58008-262-4

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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 salts to 500 million year old Himalayan salt slabs that resemble pink quartz, Bitterman explains the history and science of salt production. The book profiles over 150 salts, and includes 50 recipes that showcase this versatile and marvelous ingredient. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic salt making settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission in SALTED is to encourage us to explore the dazzling world of salt beyond the iodized curtain.

James Beard Award Winner! 2-times finalist for the IACP Cookbook Awards, including the IACP Julia Child Award for best first cookbook!

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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. Here>>

—Publishers Weekly, (October)
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.

"This handsome tribute to salt outlines its history, varieties, method of manufacture and proper use..." - The Chicago Tribune

The book is divided into three parts:

  • The history, science, and production of salt, from its formation in the oceans before the dawn of time to salt in the modern world.
  • A field guide to salt detailing about 160 salts, with in-depth profiles on 80 important varieties.
  • The theory and practice of salting for maximum pleasure, broken down by cooking process, from the raw to the cooked to the cured--and of course the cocktailed.

About the Author:

Mark Bitterman is selmelier and co-owner of The Meadow, a specialty food business with locations in Portland, Oregon, and New York City. Mark’s first book, Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes, won a James Beard Foundation Award. A leading expert on artisan-made salt, chocolate, and bitters, Mark has clientele from top chefs to food manufacturers to home cooks. Mark leads salt-inspired dinners at many celebrated restaurants and lectures at culinary schools such as the French Culinary Institute, the Institute of Culinary Education, and Le Cordon Bleu. He has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine. He has been featured on Splendid Table, All Things Considered, CBS News, ABC News, Fox News, MSNBC, CNN, and the History Channel, and in the New York Times, the Atlantic, O, Wine Spectator, Cooking Light, Esquire, the Huffington Post, Ruhlman.com, and more.


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Price: $35.00



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Product Features
  • Free Ground Shipping!
  • Hundreds of beautiful photographs
  • Over 150 salts, 50 recipes
  • 8" x 10" - Full Color

Product Ingredients

Hardcover with jacket, brilliant pulp free paper

Product Info

Publisher: Ten Speed Press, a division of Random House


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