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• by:
• Aikman-Smith, Valerie

Salt in all its forms is a hot culinary trend. In this beautiful book, top cook and food stylist Valerie Aikman-Smith introduces you to salts, from Hawaiian Red Alaea Salt to Jurassic Salt. Her Starters include Olive Suppli and Gazpacho with Smoked Salted Croutons. In Entres, youll find the classic salt-crust method with new twists, such as Indian-spiced Lamb in a Salt Crust, or how about Spicy Pork Satay with Roast Salted Peanut Sauce? In Sides and Breads you'll discover tempting flatbreads and pretzel bites, while Drinks and Sweets include Black Olive Martini, Bloody Mary with Celery Salt, and Chocolate Chip Cookies with Sea Salt. A chapter of Rubs, Butters, and Brines offers you dozens of ways to jazz up grilled meat or fish, vegetable crudits, or potato chips. With Valeries recipes, you will never look at salt in the same way again.