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<a href="http://www.goodreads.com/book/show/2715.Salt_A_World_History?utm_medium=api&amp;utm_source=blog_review" style="float: left; padding-right: 20px"><img alt="Salt: A World History" border="0" src="http://s3.amazonaws.com/photo.goodreads.com/books/1161516864m/2715.jpg" /></a> <a href="http://www.goodreads.com/book/show/2715.Salt_A_World_History?utm_medium=api&utm_source=blog_review">Salt: A World History</a> by <a href="http://www.goodreads.com/author/show/1847.Mark_Kurlansky">Mark Kurlansky</a><br/><br/>
  <a href="http://www.goodreads.com/review/show/19585838?utm_medium=api&utm_source=blog_review"><h3>My review</h3></a>
  rating: 3 of 5 stars<br/>"Salt," by Mark Kurlansky, is all you could possibly hope to know about "the only rock human's eat." Though well written, interesting, filled with lore, and entertaining, it's really more than I ever wanted to know. Maybe the secret of "Salt," like salt, is small doses. That's not the route I took, though. I figured I'd devour the text like any other book and finish it off in about a week. I almost did, and then something else beckoned (actually, anything could have beckoned and gained my interest after a week of "Salt,") and I put the book aside with about ten or fifteen pages to go. I haven't gone back to it.
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<br/>One time I baked a whole chicken in a salt crust. It was an experiment and lots of fun. I mixed salt, flour, and water, to form a dough; flavored the chicken under its skin with tarragon, encased the chicken in the dough and baked it at 250 degrees. After about 90 minutes I took it out of the oven, and the crust had become so hard I had to break it with a hammer. The chicken was extremely pale, moist, and tender; but, man, was it salty! With the tarragon, strangely pleasant, but a little went a long, long way, and I've never gone back to that, either.
  <br/><br/><a href="http://www.goodreads.com/review/list/1047783?utm_medium=api&utm_source=blog_review">View all my reviews.</a>

Richard's review
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"Salt," by Mark Kurlansky, is all you could possibly hope to know about "the only rock human's eat." Though well written, interesting, filled with lore, and entertaining, it's really more than I ever wanted to know. Maybe the secret of "Salt," like salt, is small doses. That's not the route I took, though. I figured I'd devour the text like any other book and finish it off in about a week. I almost did, and then something else beckoned (actually, anything could have beckoned and gained my interest after a week of "Salt,") and I put the book aside with about ten or fifteen pages to go. I haven't gone back to it.

One time I baked a whole chicken in a salt crust. It was an experiment and lots of fun. I mixed salt, flour, and water, to form a dough; flavored the chicken under its skin with tarragon, encased the chicken in the dough and baked it at 250 degrees. After about 90 minutes I took it out of the oven, and the crust had become so hard I had...more

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