The Salt Book
The Salt Book: member book reviews
(1 review)
bunyip from Melbourne, VIC
I was taught that salting your food before you've tasted it ir an insult to the cook. Of course, to quote Thomas Keller, "the ability to salt food correctly is the single most important skill in cooking." These days you can come across dishes that are undersalted because people are scared that it's bad for you.
This beautiful little book comprehensively covers everything you ever wanted do know (and things you didn't know you didn't know) about salt, its chemistry, uses, history and cultural significance. Recipes are included.
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