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46th out of 100 books
—
14 voters
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
James Beard Cookbook Award Winner. IACP Cookbook Award Finalist in two categories.
Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a...more
Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a...more
Hardcover, 320 pages
Published
October 12th 2010
by Ten Speed Press
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As a popular book, you will find yourself scratching out your eyeballs. The book is dense, with tons of information on salt. It's not for reading in one sitting, it's a reference with all different kinds of salt. It is not like the book Salt, which is about the history and cultural significance of salt. This book features types of salt (chiefly artisanal salts) and their characteristics.
Let me tell you that after reading this book, I tried out a variety of new salts. Most people know table, sea...more
Let me tell you that after reading this book, I tried out a variety of new salts. Most people know table, sea...more
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I'm not finished, but I'm done. Here's what I've "learned" from this "book":
1. Food snobs can ruin anything, even salt.
2. The French make the best salt in the world. Everything else is only fit for killing weeds and icing roads.
3. If you invited the author of this book home to dinner, he wouldn't touch a thing you made if you dared to use salt that most people can actually, you know, AFFORD. Because ordinary table salt has no use, you hear me? No! Use!
4. It is okay to exoticize Japanese people b...more
1. Food snobs can ruin anything, even salt.
2. The French make the best salt in the world. Everything else is only fit for killing weeds and icing roads.
3. If you invited the author of this book home to dinner, he wouldn't touch a thing you made if you dared to use salt that most people can actually, you know, AFFORD. Because ordinary table salt has no use, you hear me? No! Use!
4. It is okay to exoticize Japanese people b...more
I found it fascinating. I didn't realize South Africa made so many different kind of salts. I loved his food quotes. He had some really great ones.
The five rules of strategic salting:
1. Eat all hte salt you want, as long as you are the one doing the salting.
2. Skew the use of salt toward the end of food preparations.
3. Use only natural, unrefined salts.
4. Make salting a deliberate act.
5. Use the right salt at the right time.
He mostly says that if you quit eating all these prepared foods, your s...more
The five rules of strategic salting:
1. Eat all hte salt you want, as long as you are the one doing the salting.
2. Skew the use of salt toward the end of food preparations.
3. Use only natural, unrefined salts.
4. Make salting a deliberate act.
5. Use the right salt at the right time.
He mostly says that if you quit eating all these prepared foods, your s...more
Too much information. I guess I'm not enough of a foodie to enjoy this book. The food section of my local newspaper ran a feature article the pretty much summed up the book. That was the right length for me, not the hundred+ pages of this book. I am also left feeling that encouraging people to throw out their good old Morton's and buy specialty salt is pretentious and not realistic. Though the author's business would definitely profit by it.
This book is certainly not for someone casually interested in food and cooking, but if you share the author's disdain for industrially manufactured iodized and so-called "sea" salt and want to learn about what is the original food preservative and flavor enhancer, the reading is worth the effort.
Seasoning with salt being a matter of taste, readers will find some of the eclectic and creative descriptions clear and spot-on and others strange to the point of incomprehensible, but those moments of c...more
Seasoning with salt being a matter of taste, readers will find some of the eclectic and creative descriptions clear and spot-on and others strange to the point of incomprehensible, but those moments of c...more
I wanted to like this book much more, but the writing was so over the top. I found myself flipping through it, looking to pull out useful or interesting information, but not finding anything to hold on to.
There are more kinds of salt than you can imagine. And the ones most people use (table and Kosher) should be thrown out.
So I'll be switching to sel gris, flake and fleur de sel. I already know they taste better and many speciality salts have trace minerals because they are not over processed like commercial salts.
Interesting book.
So I'll be switching to sel gris, flake and fleur de sel. I already know they taste better and many speciality salts have trace minerals because they are not over processed like commercial salts.
Interesting book.
I really wanted to like this book, as it has after all, been on my to-read list forever. I like the author and his cooking. I'm not sure what I was expecting, but this was And it is very apparent from this manifesto, that the man knows his salt and how to use it. I had no idea there were so many different kinds of salt (over 100) or so many ways to get it. It was a little bit too detailed and over the top for my needs, but for those wanting to know more about salt, this is a great reference guid...more
I loved it. It is another way to take your cooking to the next level of taste and experimentation.
Love this book and I can't wait to visit the salt shop which is in my town!
Oct 08, 2011
Rob
marked it as to-read
Great resource on all kinds of salt information, good solid inspiring recipes, fantastic pictures, perfect for determining what to try next. Kind of privileged story of how he came to salt that makes me equally grossed out and, I admit it, jealous. Think "Selmelier" is a bit much, but the man took his obsession with the subject seriously. Have to hand it to him for making such a solid guide, but maybe like the straight info much more than the philosophy quotes and meaning searching.
Boring!!
I found it to be incredibly informative and most importantly
it helps one navigate the web site in which to buy some of these
salts.
it helps one navigate the web site in which to buy some of these
salts.
Loved this book. I learned so much about salt and developed a new appreciation for it.
May 20, 2013
Clair
is currently reading it
May 19, 2013
Debbie
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May 18, 2013
Veronika Groth
marked it as to-read
May 05, 2013
Nita
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May 01, 2013
Tasha
is currently reading it
Apr 28, 2013
Hevel Cava
marked it as to-read
Apr 25, 2013
Kate Smith
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Apr 17, 2013
Emily Blaeser
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May 21, 2013
Debra Brunk
marked it as wishlist
Apr 10, 2013
Liz
marked it as to-read
| topics | posts | views | last activity | |
|---|---|---|---|---|
| Goodreads Librari...: Please Combine: Salted | 3 | 141 | Jun 02, 2012 05:26pm |
