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Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
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Salted: A Manifesto on the World's Most Essential Mineral, with Recipes

3.77 of 5 stars 3.77  ·  rating details  ·  167 ratings  ·  23 reviews
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
Hardcover, 320 pages
Published October 12th 2010 by Ten Speed Press (first published January 1st 2010)
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Community Reviews

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Leah Coffin
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
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
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
I honestly did not read this from cover-to-cover. But it has inspired me to pay attention to salt and its relationship to food in a whole new way. So, that's interesting. We made alder smoked sea salt and yeast popcorn last night and it was so CHEESY because of the smoked salt.

The author cannot write. But the information is infectious.
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
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 heard about this book from Lynn Rosetta Casper's "The Splendid Table" podcast. It is a very comprehensive compendium on salt, its history, and its uses. I had no idea that there are that many varieties of salt in the world. Mark Bitterman, a selmelier, owns an artisanal boutique that sells salt. The extensive reference guide in the center of the book tells you more than you will ever need to know about salt and its uses. A beautiful book, with illustrations and recipes. You will learn that sa ...more
Much, much more than you've ever wanted to know about salt.
This superb book chronicles the history of salt as food and gives excellent recipes for cooking with rare salts and salt blocks that can be bought from Bitterman's store, The Meadow. The recommendations are revelatory -- of using salt as a selective flavor enhancer added in post, as large grains of pleasure in a soup (rather than salting the soup while cooking); sprinkled on top of buttered bread that was baked saltless; or as flavor granules in homemade chocolate bark. I am extremely thankful t ...more
Basically a picture and recipe book.
Dec 30, 2010 Jen rated it 4 of 5 stars
Shelves: food
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.
Recipes are the best!
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.
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.
I didn't read the book front to back. There is too much information for that. It would make a wonderful reference or coffee table book. I was so inspired by the book that I found a salt merchant in NW Portland. I was blown away when I found out that it was one of three stores owned by the author!
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.
Nate Morse
Contains interesting information on the history and creation of salt. The book is a little short at it mostly contains a catalog of different types of salts found around the world and then recipes.
I found it to be incredibly informative and most importantly
it helps one navigate the web site in which to buy some of these
Wendy Bauer
Not the best-written book, but lots of great information about salt, without which life would be impossible! :)
I loved it. It is another way to take your cooking to the next level of taste and experimentation.
Kathleen Flinn
Loved this book. I learned so much about salt and developed a new appreciation for it.
Love this book and I can't wait to visit the salt shop which is in my town!
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Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 40 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters

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