Salt: Cooking With the World’s Most Popular Seasoning

Salt: Cooking With the World’s Most Popular Seasoning

Valerie Aikman-Smith, photography by Jonathan Gregson

$15.95 H, 9781845979126
Ryland Peters and Small

Salt, once as highly valued as gold, is currently trending as a prized commodity. Whether it’s rock salt, sea salt, pink Himalayan salt, or France’s prized Fleur de Sel, salt is a star (not just standard) ingredient in many modern recipes. The more than 50 recipes in this book feature it in every conceivable variation and use.

From soup to nuts, flavored with truffles, green tea, and curry, and paired with everything from fish to chocolate, salt is center stage throughout this beautifully photographed book. My favorites include Parmesan and Sage Wafers, Watermelon and Ricotta Salata Salad with Olive Salt, Salt-Crusted Citrus Shrimp, Candied Salted Almonds, and Spicy Popcorn with Chipotle Salt. The small section at the end of the book entitled Brines, Butters, Dips, and Rubs is a surprise extra, dense with offerings such as Pickled Limes and Muhammara.

December 1, 2016
Reviewed by: 
Anna Jedrziewski