“[The] recipe book that will make all your other recipe books taste better.”-The Telegraph

“A paean to the transformative effects of natural salts.”–The Observer

Understanding how to use salt can make or break a dish. Salt and the Art of Seasoning will not only help you master your use of seasoning, but it will allow you to reimagine how you cook, cure, and work with salt in your kitchen-elevating your flavors to a whole new level.

Includes over 100 salt-inspired recipes!

Salt is extraordinary. A fundamental, ancient resource used for thousands of years around the world, it is the one essential ingredient that transforms all cooking: elevating flavors from good to great, to unforgettable. In this stunning new cookbook, chef, TV presenter, food photographer, and sustainable living expert James Strawbridge shares with you the fundamentals of this artisan ingredient: from distinctive flavor notes and profiles of different salts found around the world, to brilliantly useful techniques-such as brining, baking, charring, fermenting, and preserving.

Inside, you’ll also find:
The Science of Taste
A Salt Sommelier’s Guide
How to measure “to taste” and season correctly
Salt Craft-from curing to blocking to baking
Over 100 recipes-from drinks to desserts

Salt and the Art of Seasoning will show you how to choose the right type of salt for the right type of dish, how to add it at the right time and in the right amount. James shares techniques such as using salt to pickle, cure and ferment as well as making your own flavored or smoked salts to bring out all sorts of previously hidden flavors. James has also crafted salt-inspired recipes to help you use salt in more creative, healthy and delicious ways.

Recipes include:
Brined chicken
Cornish salted sardines
European-style sour pickles
Native American cured fish
Kimchi fried rice
8 essential flavoured salts
Smoked salted butter
Focaccia
Smoked toddy
And more!

Salt and the Art of Seasoning takes you on an unforgettable journey exploring salt’s long role in food throughout the world and human history-while teaching you how to best use this fundamental spice tonight to make your meal sing.

Chelsea Green Publishing UK

Salt and the art of seasoning

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