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Salt & Pepper
Salt & pepper are the new culinary rage. The range of flavors available in gourmet salts and fresh peppercorns of every color are bringing to all kinds of dishes added complexity and nuance. Salt & Pepper takes readers on a culinary journey through the wide world of new and exotic salts and peppers - from fleur de sel and gray salt to Szechuan and pink peppercorns - and reveals their essential influence on the taste of good food. Fifty recipes illustrate the broad spectrum of this dynamic duo's many uses, from sweet to savory and from appetizer to dessert. Beautiful photography by Deborah Jones evokes the pleasure of a newfound appreciation for a longstanding staple of spices.
132 pages, Paperback
First published April 1, 2003
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Displaying 1 of 1 review
June 24, 2018
3.5-4
The book gives the history of salt and pepper, as well as salt's role in rituals and language. The introductory material on salt is a bit repetitiive, but interesting. It also covers how to make best use of the various varieties of salt and pepper, beyond the recipes provided. The first section of recipes lets salt take the starring role, the second allows pepper to shine, and the final part features recipes that combine the two, with each of the sections containing appetizers or salads, sides, vegetarian and non-vegetarian mains, and even some desserts.
70-80% of the recipes have photos (and some of the ones that don't really don't need their own photo, such as spice/salt combinations). The close-up photos are chic and modern, allowing the food to be the center of attention, and not the dishes or the background.
The book gives the history of salt and pepper, as well as salt's role in rituals and language. The introductory material on salt is a bit repetitiive, but interesting. It also covers how to make best use of the various varieties of salt and pepper, beyond the recipes provided. The first section of recipes lets salt take the starring role, the second allows pepper to shine, and the final part features recipes that combine the two, with each of the sections containing appetizers or salads, sides, vegetarian and non-vegetarian mains, and even some desserts.
70-80% of the recipes have photos (and some of the ones that don't really don't need their own photo, such as spice/salt combinations). The close-up photos are chic and modern, allowing the food to be the center of attention, and not the dishes or the background.
Displaying 1 of 1 review