Salt Block Cooking

Author: Mark Bitterman
Publisher: Andrews Mcmeel+ORM
ISBN: 1449441211
Category : Cooking
Languages : en
Pages : 229

Book Description
The original, bestselling book that focuses on salt block cooking, with seventy recipes designed for using this unique cooking tool. A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With hues ranging from rose to garnet to ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly delicious. Guided only by a hunger for flavor and an obsession with the awesome power of salt, award-winning author Mark Bitterman pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more. Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and salt-frozen Parmesan ice cream! This book is the definitive text on Himalayan salt blocks, written by the man wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!

Salt Block Grilling

Author: Mark Bitterman
Publisher: Andrews McMeel Publishing
ISBN: 1449485987
Category : Cooking
Languages : en
Pages : 196

Book Description
Over seventy recipes for grilling traditional & nontraditional dishes on a Himalayan salt block from the bestselling author of Salt Block Cooking. Mark Bitterman is the foremost salt block cooking expert and one of the largest importers and distributors of Himalayan salt blocks. Everyone who loves grilling will find this guide from the author of Salt Block Cooking indispensable to such an innovative, powerful form of outdoor cooking. Salt blocks, made of a precious pink mineral mined from the ancient hills of Pakistan’s Punjab province, are available at specialty retail stores around the world, promising new adventures in searing, roasting, and baking on a grill. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The six chapters that follow are divided into more than seventy recipes organized by key ingredient: Meat, Poultry, Seafood, Vegetables and Fruit, Dairy, and Dough. You’ll find recipes for Bacon Browned Pork Belly Burgers; Lamb Satay with Mint Chutney and Spicy Peanut Crumble; Salt-Seared Tuna Niçoise; Hot Salted Edamame with Sesame, Shiso, and Sichaun Pepper; and Salty-Smoky Walnut-Chocolate-Chunk Cookies.

The Complete Book of Salt Block Cooking

Author: Ryan Childs
Publisher: Callisto Media, Inc.
ISBN: 1943451192
Category : Cooking
Languages : en
Pages : 226

Book Description
Former Chez Panisse Chef Ryan Childs Shows You How To Make The Most of Salt Block Cooking With More Than 100 Simple Recipes. The Complete Book of Salt Block Cooking is your ultimate guide to using your Himalayan salt block to prepare the foods you love in a new way. Perfect as a gift or as an addition to your own kitchen shelf, this accessible cookbook arms you with essential tips and techniques for using the latest must-have kitchen tool. You’ll explore a range of recipes to sear, roast, bake, grill, cure, and take your salt block cooking to a whole new level. Start off each chapter with a techniques overview and quick tips before moving on to the variety of versatile recipes, from reinvented classics like burgers and fried eggs to impress-your-guests dishes like Teriyaki-Glazed Salmon. Capture the one-of-a-kind flavor of salt block cooking, with: 100+ delicious, easy-to-make recipes from appetizers, mains, desserts, and more Invaluable tips for grilling, curing, baking, roasting, freezing, and seasoning Step-by-step instructions for handling and cleaning your Himalayan salt block Take that Himalayan salt block off the shelf and get ready to season, cure and serve like a pro with The Complete Book of Salt Block Cooking.

Bitterman's Craft Salt Cooking

Author: Mark Bitterman
Publisher: Andrews Mcmeel+ORM
ISBN: 1449483747
Category : Cooking
Languages : en
Pages : 304

Book Description
The James Beard Award-winning author of Salted presents more than sixty recipes showcasing a range of natural, healthful, hand-crafted salts. Today, our planet is home to hundreds of craft salts, each reflecting its own native ecology and culinary traditions. In terms of flavor, nutrition, and sustainability, these salts are a world apart from your typical iodized, kosher, or even industrially manufactured sea salt. Now salt expert Mark Bitterman offers a master class in craft salt—from rock salt and fleur de sel to the many smoked and infused varieties—in this unique and enlightening cookbook. Mark introduces the different varieties of craft salt with convenient charts that make it easy to find the right salt for the right food. The recipes cover everything from Meat, Poultry, and Seafood to Sweets, Cocktails, and more. You’ll enjoy mouthwatering dishes like Colorado Beef Burgers with Mesquite Smoked Salt; Truffle Salt Smashed Roasted Potatoes; and Salted Latte Ice Cream with Lemon Espresso Drizzle. Plus, Mark’s the tips, techniques, and suggestions will help you elevate your own favorite dishes with the magic of craft salt.

Salt Block Cooking

Author: Mark Bitterman
Publisher: Andrews Mcmeel+ORM
ISBN: 1449441211
Category : Cooking
Languages : en
Pages : 229

The One-Block Feast

Author: Margo True
Publisher: Ten Speed Press
ISBN: 1607740591
Category : Cooking
Languages : en
Pages : 274

Book Description
Based on the James Beard Award–winning blog The One-Block Diet, this all-in-one home gardening, do-it-yourself guide and cookbook shows you how to transform a backyard or garden into a self-sufficient locavore’s paradise. When Margo True and her fellow staffers at Northern California–based Sunset magazine walked around the grounds of their Menlo Park office, they saw more than just a lawn and some gardens. Instead, they saw a fresh, bountiful food source, the makings for intrepid edible projects, and a series of seasonal feasts—all just waiting to happen. The One-Block Feast is the story of how True and her team took an inspired idea and transformed it into an ambitious commitment: to create four feasts over the course of a year, using only what could be grown or raised in their backyard-sized plot. She candidly shares the group’s many successes and often humorous setbacks as they try their hands at chicken farming, cheese making, olive pressing, home brewing, bee keeping, winemaking, and more. Grouped into gardening, project, and recipe guides for each season, The One-Block Feast is a complete resource for planning an eco-friendly kitchen garden; making your own pantry staples for year-round cooking and gifts; raising bees, chickens, and even a cow; and creating made-from-scratch meals from ingredients you’ve grown yourself. Chapters are organized by season, each featuring a planting plan and crop-by-crop instructions, an account of how that season’s projects played out for the Sunset team, and a multicourse dinner menu composed of imaginative, appealing, and ultra-resourceful vegetarian recipes, such as: Butternut Squash Gnocchi with Chard and Sage Brown Butter • Egg and Gouda Crepes • Whole Wheat Pizzas with Roasted Vegetables and Homemade Cheeses • Fresh Corn Soup with Zucchini Blossoms • Braised Winter Greens with Preserved Lemons and Red Chile • Summer Lemongrass Custards • Honey Ice Cream Generously illustrated and easy to follow, this ultimate resource for today’s urban homesteader will inspire you to take “eating local” to a whole new level.

Spicebox Kitchen

Author: Linda Shiue
Publisher: Hachette Go
ISBN: 073828601X
Category : Cooking
Languages : en
Pages : 352

Book Description
A renowned chef and physician shares her secrets to a healthy life in this cookbook filled with healthy recipes that will fuel and energize your body and mind. "I like to think of a spicebox as the cook's equivalent of a doctor's bag--containing the essential tools to use in the art of cooking. Learning to use spices is the best way to add interest and vibrancy to simple home cooking."—from the Introduction In her first cookbook, chef and physician Linda Shiue puts the phrase "let food be thy medicine" to the test. With 175 vegetarian and pescatarian recipes curated from her own kitchen, Dr. Shiue takes you on a journey of vibrant, fresh flavors through a range of spices from amchar masala to za'atar. With a comprehensive "Healthy Cooking 101" chapter, lists of the healthiest ingredients out there, and tips for prevention, Spicebox Kitchen is a culinary wellness trip you can take in your own kitchen.

The Simple Art of Salt Block Cooking

Author: Jessica Harlan
Publisher: Simon and Schuster
ISBN: 1646042336
Category : Cooking
Languages : en
Pages : 144

Book Description
A full-color guide to crafting upscale and creative meals with the Himalayan salt block. Previously an exclusive tool in upscale restaurants, salt blocks have taken the home market by storm. Now, thanks to this comprehensive guide, readers discover how to fully unleash its secret seasoning powers. With recipes that take everything from family barbecues to dinner parties to the next level, The Simple Art of Salt Block Cooking serves up flavorful and eye-catching appetizers, vegetables, meats, fish, and even desserts. Specifically designed for the Himalayan salt block's distinctive qualities, these recipes harness the full power of the ancient mineral's taste and unique temperature control. Features 25 beautiful color photos plus 25 stylish color illustrations, this book helps home chefs make delicious dishes like salt-cured salmon avocado rolls and brown sugar shortbread. It also includes tips on prepping and caring for salt blocks, the history of salt, as well as ways to use other Himalayan salt vessels (including plates, glasses and bowls) for added flavor and flair.

The Salt Book

Author: Fritz Gubler
Publisher: Apple
ISBN: 9781845434922
Category : Condiments
Languages : en
Pages : 208

Book Description
What does it mean to salt wisely and well? Authors Fritz Gubler and David Glynn advocate a ‘salt wise’ approach to using salt, whether as an ingredient or condiment. The authors advise that we need to be aware of the salt we eat. We need to know how salt tastes, and if we have used too much or too little. We need to use the right salt, in the right amount, for the right dish. To that end this book contains a comprehensive guide to today’s bewildering array of salts, to help you ‘know your salt’. The authors also state that we need to get rid of the salt shaker when salting food at the table. We need to use better salt more sparingly, rather than shaking table salt with abandon. An important part of being ‘salt wise’ is eating well. We need to take the time to prepare food for ourselves which is healthy, tasty and ecologically viable. We need to season that food sparingly, with quality salt that is made using natural processes.

Bar Tartine

Author: Nicolaus Balla
Publisher: Chronicle Books
ISBN: 1452132356
Category : Cooking
Languages : en
Pages : 373

Book Description
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.