The Salt Book

Savour - - FOOD PORN - Au­thors: Fritz Gubler and David Glynn with Dr. Rus­sell Keast Pub­lished by: White­cap Books, Van­cou­ver, B.C.


Pa­per­back with flaps 208 pp, ISBN 978-1-77050-176-8 Avail­able at book stores across Canada, Chap­ters.In­ and Ama­ $29.95

Whether or not you subscribe to Chef Thomas Keller’s phi­los­o­phy that “the abil­ity to salt food prop­erly is the sin­gle most im­por­tant skill in cook­ing,” salt is in­trigu­ing and know­ing how to salt wisely is a key culi­nary skill.

Ar­bon Pub­lish­ing founder, Fritz Gubler, ini­ti­ated this com­pre­hen­sive ex­plo­ration of salt with David Glynn, author of Great, Grand & Fa­mous Chefs and Their Sig­na­ture Dishes. Con­tri­bu­tions from sci­en­tist/chef Dr. Rus­sell Keast, a Lec­turer in the School of Ex­er­cise and Nu­tri­tion Sciences at Deakin Univer­sity, also en­riches the con­tent.

An at­trac­tive ad­di­tion to any epi­curean’s li­brary with its beau­ti­ful pho­tog­ra­phy, this book is a trek through the his­tory and cul­ture of salt from an­cient China to to­day’s kitchen. It delves into the rea­sons why salt is so cru­cial to our diet and why its mis­use is a health is­sue. Over 100 recipes are in­cluded for the creative han­dling of salt from mak­ing your own el­e­gant salts to per­fectly sea­son­ing food — from meats to desserts and bev­er­ages. Just as light shines again on sauer­kraut’s nu­tri­tional ben­e­fits, this book teaches the basics of cur­ing, pick­ling, brin­ing and pre­serv­ing. It shows you how to “wow” your guests with a salt-tast­ing and the use of salt-blocks. Savour shares some of the recipes on pages 68 and 69.

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