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Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Hardcover)
Andrew Schloss, who frequently develops recipes for The Meadows 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 areFire it Up (also with Joachim) and Homemade Sodas. He is the culinary force behindCookulus, the first interactive cookbook app.
This is the definitive text on Himalayan salt blocks, written by the man who wrote the definitive text on salt. Enough with salting your foodnow its time to food your salt!
Mark Bitterman knows more about salt than anyone else on the planet. If youve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses youve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, youll learn the half-billion-year history of the only food that starts as a rock. Steven Raichlen, author of theBarbecue! Bible series and host of Primal Grill on PBS
Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn. Andrew Zimmern, host ofBizarre Foods with Andrew Zimmern on the Travel Channel
Salt Block Cooking is an essential guide to working with salt blocks. It opens readers eyes to possibilities never imagined before and gives a unique perspective on a completely new and interactive way to cook. Mr. Bitterman has changed the way I cook every day. He made me understand that salt is the most essential part of the seasoning process and is just as important as the ingredient itself. I encourage you to follow Mr. Bittermans lead and I promise you will never think about salt in the same way again. Vitaly Paley, chef/owner of Paley's Place Bistro and Bar, Imperial, and Portland Penny Diner; coauther ofThe Paley's Place Cookbook
A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With crystals of rose, garnet, and ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly tasty. Guided only by a hunger for flavor and an obsession with the awesome power of salt, award-winning author Mark Bitterman pioneers uncharted culinary terrain withSalt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more.
Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owners manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. Youll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and salt-frozen Parmesan ice cream!
|Genre||COOKING / Methods / Special Appliances|
|Publisher Date||2013-05-28 00:00:00.0|
|Publisher||Andrews McMeel Pub|
|Unit weight||1.6 lb|
|Subtitle||70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks|
Questions & Answers
Received a block as a gift and have been wanting to use it but needed recipes. Chose Overstock because of lowest price.
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