Salt blocks are a big deal, and they are getting bigger. Slat plates bring an otherworldly beauty to the kitchen. Luminous crystals shot through with hues of rose, garnet and ice offer a template for preparing food that is as arrestingly visual as it it tantalizingly beautiful.
American salt expert, Mark Bitterman outlines the ancient practice of cooking on salt blocks, while providing simple, modern recipes. The introduction provides a thorough manual on everything you need to know to buy, use, heat, maintain, and clean a salt plate with confidence. 70 recipes are divided by 5 techniques: Serving, Curing, Warming, Cooking, and Chilling.
Salt blocks are not only beautiful, but will appeal to people interested in grilling, baking, general cooking, curing, and notably, entertaining. This is the first book to describe how to cook with salt blocks.
This book is a perfect accompaniment to a Himalayan Salt Plate
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