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

with Recipes

$35 hardcover • 320 pages, full color • 8" x 10" • Ten Speed Press
ISBN: 978-1-58008-262-4

Signed Edition: SHIPPING IS FREE!

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.

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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

There are three Parts to the book:
Part I: The history, science, and production of salt, from its formation in the oceans before the dawn of time to salt in the modern world.
Part II: A field guide to salt detailing about 160 salts, with in-depth profiles on 80 important varieties.
Part III: 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.