1: The Life of Salt explores the history of salt from mankind’s first salted bite to the industrialization of salt with the advent of the modern chemical industry, concluding with the explosive revival of gourmet salt in the culinary world. A science section investigates the vast complexity of salt, from its origins in primordial oceans to the myriad roles salt plays in human physiology. Then a look at the craft of salt making describes the key principles and technologies behind saltmaking, from rock salts hauled from the depths of the earth to sea salts evaporated under an open sky.
2: Salt Guide provides the first of its kind taxonomy of culinary salt, delineating the basic families of salts and summarizing the merits of each in the kitchen. A field guide to salt provides full color macro images of more than 150 salts, with tasting notes and suggested uses for food. Profiles of than 80 of the most important salts revel in the charms (and occasional horrors) of the most important varieties.
3: Salting is the hands-on part of the book. This section provides key strategies for salting, with basic techniques for the novice cook and advanced concepts for professional chefs and bartenders. Fifty recipes organized by cooking technique cover everything from seasoning fresh foods to grilling to curing to cocktail mixing, with plenty of helpful charts and tips. There’s even a section on cooking with Himalayan salt blocks!
