The Salt Book
YOUR GUIDE TO SALTING WISELY AND WELL, WITH RECIPES
Paperback with flaps 208 pp, ISBN 978-1-77050-176-8 Available at book stores across Canada, Chapters.Indigo.ca and Amazon.ca $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.