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Salt is Essential
by Shaun HillFood needs salt. The quantity is a matter of personal taste but some presence is essential and little is more disappointing from the eating perspective than a plate of food that looks fabulous and tastes of very little. It shows the cook's priorities are all wrong, that too much television cookery has been watched and not enough tasting and enjoyment indulged in.' So says Shaun Hill, who in this engaging exploration of his 50 years as a chef, brings his wealth of experience to the table, sharing what he has learnt so that the home cook can create truly remarkable dishes. Never one to shy away from controversy, he covers everything from why local and seasonal are not necessarily indicators of quality, to why soy beans are best left for cattle feed and Budapest is paradise for the greedy. The recipes range from Warm Rock Oysters with Spring Onion Butter Sauce to Pork in Shirtsleeves and Buttermilk Pudding with Cardamom. And although his commentary is undeniably witty, it's Shaun's knowledge and expert guidance that makes this book an invaluable tome for anyone who takes their food (but not themselves) seriously. 'This is a book you need to own; a lifetime's hard work in the kitchen distilled into sensible brevity. Shaun is a friend and a great cook.' Rick Stein
Salt of the Earth / Precious Pepper (Fountas & Pinnell Classroom, Guided Reading Grade 5)
by Louise HegazziNIMAC-sourced textbook
The Salt Plate Cookbook: Recipes for Quick, Easy, and Perfectly Seasoned Meals
by The Williams-Sonoma Test KitchenA concise guide to using this unique cooking tool with wide-ranging recipes included.Sourced from Himalayan pink salt deposits, the Williams-Sonoma salt plate will change the way you cook and serve food. Now the Williams-Sonoma Test Kitchen has created The Salt Plate Cookbook—your foolproof guide to working with its bestselling salt plate.It opens up the world of salt block cooking and shows you how to enjoy it in exciting new ways—on the stovetop, on the outdoor grill, in the oven, in the freezer. Start your day with a salt-fried egg with maple-sage breakfast sausage, enjoy a salt-grilled Pizza Margarita for lunch, try chicken satay and smashed potatoes with chimichurri for dinner, and top the whole day off with a salt roof sundae—all made using the salt plate. Other delicious dishes include salt-seared sea scallops, quinoa tomato and feta-stuffed portobellos, beef tartare, herb marinated vegetable skewers, and more. No matter the dish, The Salt Plate Cookbook will take your meal to the next level.
Salt & Silver: Travel, Surf, Cook
by Johannes RiffelmacherTwo surfers look for Latin America’s best waves—and best food: “Part travelogue, part cookbook, and all outstanding . . . an epic trip that’s well worth taking.” —Publishers Weekly (starred review)This book traces the journey of surfers Johannes Riffelmacher and Thomas Kosikowski as they make their way through Central and South America—reporting on the best surfing locations, chronicling the stories of local surfers and restaurant owners, and compiling recipes representative of each area. The narrative begins in Cuba with beautiful images of the city and the beaches, as well as stories related to the Cuban surfing community and a discussion of popular Cuban dishes. Next is a tour of Mexico—first with street tacos, a trip through Mexican markets, and a day spent in the urban graffiti scene of Guadalajara; then with Tostadas de Pulpo (Octopus Crackers), Shrimp and Portobello Burgers, and a glimpse into life in the remote surfing town of San Pancho. The Mexican leg of the journey draws to a conclusion with seven-meter-waves, BBQ, and Tajine in Rio Nexpa, as well as “a perfect righthander barreling of a point” in scenic La Ticla. Then the two men make their way through Nicaragua, Costa Rica, Panama, Ecuador, Peru, and finally Chile, exploring the beaches as well as the kitchens of each location. Interspersed throughout are more than ninety regional recipes, over 250 stunning photographs, and a wide array of tips and stories ranging from social commentary to pointers on how to rent a “Hamaquera” in La Ticla for three dollars a night.“The recipes . . . are real-deal, the photography is breathtaking, and the tales of full immersion are inspiring.” —Nick McGregor, Eastern Surf Magazine
Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen
by Will Horowitz Marisa Dobson Julie HorowitzA celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen.Executive chef and owner of New York City’s highly acclaimed Ducks Eatery and Harry & Ida’s, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions. Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today’s home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine. Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt, Smoke, and Time, you’ll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will’s Smoked Beef Brisket. Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.
The Salt Solution Diet: Break your salt addiction so you can lose weight, get your energy back, and live longer!
by Heather K. Jones The Editors of PreventionBEAT BLOAT, SHED POUNDS, AND SLASH SALT FOR GOOD!Salt is tasty and addictive, and even though it has zero calories of its own, it could be responsible for sabotaging your weight loss efforts. Hidden in foods you'd least expect (even in "diet" foods), salt is everywhere--and it's devastating your health and your waistline. But there are simple ways to nix the sodium and lower your risk for high blood pressure, obesity, diabetes, and other health issues while you're at it.Low salt does not mean low flavor! In this book, you'll find recipes and quick fixes for more than 75 simple and delicious meals, including Sweet Potato Pancakes, Pork Tenderloin with Avocado Salad, Rosemary Salmon, Pumpkin-Maple Cheesecake, and Banana Nut Cake.The Salt Solution Diet also serves as a store guide, helping you navigate your way through supermarket aisles and drive-thru menus, so you know which packaged and restaurant foods (yes, you can still have them) are the best ones for you and your health.Thanks to The Salt Solution Diet slimming down and sidestepping disease has never been easier or more delicious. Here is the fix your health, diet, and waist-line have been looking for!
Salt & Straw Ice Cream Cookbook
by Tyler Malek JJ GoodeSalt & Straw is the ice cream brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. But that’s what made them great. They turned to their friends for advice: chefs, chocolatiers, brewers, and food experts of all kinds, and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base (really, you can make it in about the time it takes you to decide on a scoop in their shop), here are dozens of Salt & Straw’s most beloved, innovative, (and a couple of their most controversial) flavors, like Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they’ve learned, how to tap your own creativity and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.
Salt Sugar Fat
by Michael Moss#1 NEW YORK TIMES BESTSELLERFrom a Pulitzer Prize-winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back. In the spring of 1999 the heads of the world's largest processed food companies--from Coca-Cola to Nabisco--gathered at Pillsbury headquarters in Minneapolis for a secret meeting. On the agenda: the emerging epidemic of obesity, and what to do about it. Increasingly, the salt-, sugar-, and fat-laden foods these companies produced were being linked to obesity, and a concerned Kraft executive took the stage to issue a warning: There would be a day of reckoning unless changes were made. This executive then launched into a damning PowerPoint presentation--114 slides in all--making the case that processed food companies could not afford to sit by, idle, as children grew sick and class-action lawyers lurked. To deny the problem, he said, is to court disaster. When he was done, the most powerful person in the room--the CEO of General Mills--stood up to speak, clearly annoyed. And by the time he sat down, the meeting was over. Since that day, with the industry in pursuit of its win-at-all-costs strategy, the situation has only grown more dire. Every year, the average American eats thirty-three pounds of cheese (triple what we ate in 1970) and seventy pounds of sugar (about twenty-two teaspoons a day). We ingest 8,500 milligrams of salt a day, double the recommended amount, and almost none of that comes from the shakers on our table. It comes from processed food. It's no wonder, then, that one in three adults, and one in five kids, is clinically obese. It's no wonder that twenty-six million Americans have diabetes, the processed food industry in the U.S. accounts for $1 trillion a year in sales, and the total economic cost of this health crisis is approaching $300 billion a year. In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how we got here. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more--Moss's explosive, empowering narrative is grounded in meticulous, often eye-opening research. Moss takes us inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouthfeel" of fat by manipulating its chemical structure. He unearths marketing campaigns designed--in a technique adapted from tobacco companies--to redirect concerns about the health risks of their products: Dial back on one ingredient, pump up the other two, and tout the new line as "fat-free" or "low-salt." He talks to concerned executives who confess that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: The industry itself would cease to exist without salt, sugar, and fat. Just as millions of "heavy users"--as the companies refer to their most ardent customers--are addicted to this seductive trio, so too are the companies that peddle them. You will never look at a nutrition label the same way again."As a feat of reporting and a public service, Salt Sugar Fat is a remarkable accomplishment."--The New York Times Book ReviewFrom the Hardcover edition.
Salt Sugar Fat: How the Food Giants Hooked Us
by Michael MossFrom a Pulitzer Prize-winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back. In the spring of 1999 the heads of the world's largest processed food companies--from Coca-Cola to Nabisco--gathered at Pillsbury headquarters in Minneapolis for a secret meeting. On the agenda: the emerging epidemic of obesity, and what to do about it. Increasingly, the salt-, sugar-, and fat-laden foods these companies produced were being linked to obesity, and a concerned Kraft executive took the stage to issue a warning: There would be a day of reckoning unless changes were made. This executive then launched into a damning PowerPoint presentation--114 slides in all--making the case that processed food companies could not afford to sit by, idle, as children grew sick and class-action lawyers lurked. To deny the problem, he said, is to court disaster. When he was done, the most powerful person in the room--the CEO of General Mills--stood up to speak, clearly annoyed. And by the time he sat down, the meeting was over. Since that day, with the industry in pursuit of its win-at-all-costs strategy, the situation has only grown more dire. Every year, the average American eats thirty-three pounds of cheese (triple what we ate in 1970) and seventy pounds of sugar (about twenty-two teaspoons a day). We ingest 8,500 milligrams of salt a day, double the recommended amount, and almost none of that comes from the shakers on our table. It comes from processed food. It's no wonder, then, that one in three adults, and one in five kids, is clinically obese. It's no wonder that twenty-six million Americans have diabetes, the processed food industry in the U.S. accounts for $1 trillion a year in sales, and the total economic cost of this health crisis is approaching $300 billion a year. In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how we got here. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more--Moss's explosive, empowering narrative is grounded in meticulous, often eye-opening research. Moss takes us inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouthfeel" of fat by manipulating its chemical structure. He unearths marketing campaigns designed--in a technique adapted from tobacco companies--to redirect concerns about the health risks of their products: Dial back on one ingredient, pump up the other two, and tout the new line as "fat-free" or "low-salt." He talks to concerned executives who confess that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: The industry itself would cease to exist without salt, sugar, and fat. Just as millions of "heavy users"--as the companies refer to their most ardent customers--are addicted to this seductive trio, so too are the companies that peddle them. You will never look at a nutrition label the same way again.From the Hardcover edition.
Salt Sugar MSG: Recipes and Stories from a Cantonese American Home
by Calvin EngThe chef behind the groundbreaking Brooklyn restaurant Bonnie&’s shares over 85 recipes that showcase his unique style of Chinese home cooking, a mash-up of Americana and Cantonese classics inspired by the flavors of his childhood.&“Calvin Eng draws on traditional Cantonese techniques and the mixing of Cantonese and American flavors that reflect our own experience. And he does it with a verve and creativity that make us want to run to the kitchen and start cooking!&”—Sarah, Kaitlin, Bill, and Judy Leung, New York Times bestselling authors of The Woks of LifeAs an American-born Cantonese kid, chef Calvin Eng grew up watching his mother, Bonnie, in the kitchen. Though he shied away from his culture as a kid, he later grew to love and embrace his upbringing, eventually opening Bonnie&’s, which was praised as a top restaurant of the year by the New York Times and Bon Appétit.Salt Sugar MSG is an introduction to Cantonese cooking through an American lens, full of easy flavor boosts and practical tricks, drawing a thread from his mother&’s cooking to what Calvin cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Ham Yue Yook Beng (Steamed Pork Patty with Salted Fish), and Ginger Congee, while others upend expectations, like Salt & Pepper Pork Schnitzel with Chinese Ranch, Fuyu Cacio e Pepe Mein, and BLT Fried Rice. While these dishes may not look especially Cantonese at first glance, they certainly taste like it. Written with his fiancée, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family today.
Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
by Diana HenryThis comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.
Salt Sugar Smoke: How To Preserve Fruit, Vegetables, Meat And Fish
by Diana HenryThis comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.
Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
by Diana HenryThis comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavours wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.
Salt Sugar Smoke
by Diana HenryJams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavours wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.
Salt & Time: Recipes from a Russian kitchen
by Alissa TimoshkinaSalt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern European and Central Asian cuisine - with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savour the fragrant Chicken with prunes or treat yourself to some Napoleon cake.'Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia - or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches - revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.' - Alissa Timoshkina'If anyone had to write a Russian cookbook now, it would have to be her, and her book will end up being a classic' - Olia Hercules, author of Mamushka and Kaukasis
Salt & Time: Recipes from a Russian kitchen
by Alissa Timoshkina'Some cookbooks take you on a journey that is as poetic as it is geographical and culinary, and Salt & Time is just such a one...enthusiastic, often playful, and full of encouragement to cook dishes that are invitingly unfamiliar.' - Nigella Lawson 'If anyone had to write a Russian cookbook now, it would have to be her, and her book will end up being a classic' - Olia Hercules, author of Mamushka and Kaukasis'One flick through this book...shows the region's cuisine take form in dazzling vibrancy' - Foodism Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern European and Central Asian cuisine - with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savour the fragrant Chicken with prunes or treat yourself to some Napoleon cake.'Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia - or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches - revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.' - Alissa Timoshkina
Salt to Taste: The Key to Confident, Delicious Cooking
by Marco Canora Cathy YoungThe key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite experimentation and improvisation to reflect the seasons and the cook's own palate. In Salt to Taste, Chef Marco Canora presents a tempting repertoire of 100 soulful recipes that embody this philosophy perfectly: food that is comforting and familiar but with a depth of flavor and timeless appeal that mark the dishes as true essentials of the contemporary table. Each meticulously written recipe offers insightful lessons drawn both from memories of his mother's cooking and his years as one of New York's most respected chefs, guiding the way to a delicious dish every time. Extensive chef's notes suggest ways to streamline the process and enhance the savory results, marrying the precision of the professional kitchen with the warmth of home cooking. Those looking to elevate their cooking from merely good to truly spectacular will find much here to inspire them, while those in need of culinary coaching will learn that creating greatness is within reach. With a little forethought, care, practice, and observation, any cook can quickly gain the confidence to "salt to taste."
Salt to Taste: 100+ Protein and Salt-Rich Recipes for a Happier, Healthier You
by James DiNicolantonio Tricia WilliamsBestselling author James DiNicolantonio partners with acclaimed chef Tricia Williams to unlock the power of protein with 100 salt-infused recipes to help you perform better, live longer, and eat happier.Fuel your body and elevate your home cooking with Salt to Taste, an all-inclusive cookbook that combines high-quality protein-centric meals that feature the perfect balance of salt to help you achieve your best health.With a focus on maximizing protein intake, Salt to Taste presents a diverse selection of delicious, nutrient-dense recipes that satisfy every craving to help you manage your weight, level up your performance, recover from injury, and feel your best. From hearty breakfasts to mouthwatering dinners, sauces and accompaniments, salt blends, and everything in between, each recipe was carefully crafted by a cardiovascular expert and professional chef to deliver a powerhouse of protein, flavor, and flexibility. Unlike many high-protein cookbooks, Salt to Taste does not eliminate entire categories of foods but instead focuses on quality ingredients and minimal sugar and brings forth salt in a starring role to help you to achieve and sustain your long-term health goals.Sample Recipes Include: Raspberry Tahini Whey or Plant SmoothieBrownie Batter MuffinsHigh-Protein Green GazpachoHigh-Protein Smoky Tangy Sweet Potato SoupBuffalo Chicken SaladQuinoa-Crusted Chicken ParmesanChicken Pot Pie with Potato Biscuit CrustFried Egg Cheeseburger Collard WrapBeef Bolognese Spaghetti SquashPan-Roasted Black Sea Bass with Oranges, Pomegranates, and OlivesAir-Fried Coconut ShrimpBrussels Sprouts SlawGarlicky Broccoliand more!Salt to Taste has everything you need to make each meal a nutritious and flavorful experience and is perfect for any skill level. Get ready to transform your kitchen and your health with impactful meals and a dash of salt!
Salt Wars: The Battle Over the Biggest Killer in the American Diet
by Michael F. JacobsonFrom the crusader credited with popularizing the phrase "junk food," Salt Wars uncovers the group of scientists who worked with food industry lobbyists and fought all efforts to reduce the dangerous levels of sodium in our food.A high-sodium diet is deadly; studies have linked it to high blood pressure, stroke, and heart attacks. It's been estimated that excess sodium in the American diet causes as many as 100,000 deaths per year. And yet salt is everywhere in our diets--in packaged food, fast food, and restaurant meals. Why hasn't salt received the sort of attention and regulatory action that sugar and fat have? In Salt Wars, Michael Jacobson explains how the American food industry have fought government efforts to reduce dangerous levels of sodium in our food.
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
by Mark BittermanJames 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 revelation," he urges, "no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt's crystalline beauty, is as varied, or as storied." In Salted, Bitterman traces the mineral's history, from humankind's first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it--and becoming familiar with the primary types of artisanal salts available--you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he's detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman's mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.Winner - 2011 James Beard Cookbook Award - Reference & Scholarship CategoryFrom the Hardcover edition.
Salted and Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats
by Jeffrey RobertsFrom country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.
Salted Caramel Killer (Cupcakes in Paradise #3)
by Summer PrescottWhen the cat's away, the mice go sleuthing... Calgon, Florida seems like such a sweet, sleepy, beachside town, but there's trouble afoot. While her dashing detective hubby, Chas, is out of town, cupcake baker and wannabe sleuth, Melissa Beckett, along with her free- spirited bestie, Echo, finds herself smack dab in the middle of a murder investigation that turns out to be quite disturbing on several levels. A stalker, who is apparently looking to scare the daring duo, as well as their friends and family, and mysterious happenings, that don’t look like mere coincidence, put Missy, Echo, and everyone else in their lives, on guard. Frustrated Mortician and Coroner, Timothy Eckels pitches in to help when a belligerent and suspicious homicide detective focuses his investigation on the gal pals. Will Chas come home to find his lovely wife behind bars? Will Missy and Echo be able to elude the stalker who is haunting them all? You're going to love this fast-paced, delicious adventure! This exciting Cozy Mystery can be read as a standalone, but if you'd like to know more about Missy, Chas and the rest of the Calgon gang, their history can be found in the two series previous to this one. The first Missy and Chas series is Frosted Love Cozy Mysteries, and the second is The INNcredibly Sweet Series. Enjoy them all!
Saltie: A Cookbook
by Caroline Fidanza Anna Dunn Rebecca Collerton Elizabeth SchulaThe creators of this beloved Brooklyn eatery share seventy-five simple, sophisticated, and thoroughly satisfying recipes in this charmingly illustrated cookbook. Until it closed its doors in 2017, Saltie was one of the most beloved eateries in Williamsburg, Brooklyn. Created by three pioneers of the Brooklyn food scene, it won droves of devotees with its magnificent sandwiches, soups, egg bowls, drinks, and sweets. This cookbook features seventy-five recipes for all of these favorite foods, plus more than fifty color photographs and ten humorous drawings by Elizabeth Schula that capture the sense of commitment, locality, and belonging that this famed eatery cultivated. Full of surprising visuals, great recipes, and colorful storytelling, Saltie is at once a unique cookbook and a guide to good eating.
The Saltwater Table: Recipes from the Coastal South
by Whitney Otawka“Transcendent . . . a love letter to the cuisine and the culture of the South Atlantic Coast . . . delectable recipes and stories.” —Edward Lee, James Beard Award-winning chef and authorWhitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia—a magical and remote barrier island that has been left undeveloped as a National Seashore. Cumberland Island and the exceptional local ingredients to be found there are Otawka’s muse, inspiring her to celebrate the beloved food found along the Southeast coast. Offering a modern perspective on southern flavors with a strong emphasis on vegetables and fresh ingredients, the book contains 125 approachable and flavorful recipes, such as summer tomatoes topped with crispy okra, flakey buttermilk biscuits with ginger-spiked jam, and sweet Atlantic shrimp poached with beer, citrus, and bay leaves. This beautifully photographed book also shows us how to enjoy iconic southern meals, everything from an oyster roast, to a fish fry, to a Low Country boil. The Saltwater Table transports readers to the mysterious, lush Cumberland Island, allowing us to recreate a taste of this vibrant world in our own kitchens. “The book shines when it digs deep into the region’s briny history and puts a spin on it, like with this paella featuring shrimp, flaky fish, littleneck clams, and Carolina Gold rice.” —Grub Street“Otawka’s cooking is approachable and meant to be shared—this is a book you could dive into right away, relying mostly on pantry staples. It’s also one of the most beautiful books to be released this year.” —Epicurious
Salty, Bitter, Sweet
by Mayra CuevasA slow-burn romance in a cutthroat kitchen! There&’s more to becoming a top chef for 17-year-old Isabella Fields than just not getting chopped … especially when the chances of things heating up with an intriguing boy and becoming a food star in the kitchen are both on the chopping block.Aspiring chef Isa&’s family life has fallen apart after the death of her Cuban abuela and the divorce of her parents. She moves in with her dad and her new stepmom, Margo, in Lyon, France, where Isa feels like an outsider in her father&’s new life. Isa balances her time between avoiding the awkward, &“why-did-you-cheat-on-Mom&” conversation with figuring out how a perpetually single woman can at least be a perpetually single chef.The upside of Isa&’s world being turned upside-down?Her father&’s house is located only 30 minutes away from the restaurant of world-famous Chef Pascal Grattard, who runs a prestigiously competitive international kitchen apprenticeship. The prize job at Chef Grattard&’s renowned restaurant also represents a transformative opportunity for Isa who is desperate to get her life back in order—and desperate to prove she has what it takes to work in an haute kitchen. But Isa&’s stress and repressed grief begin to unravel when the attractive, enigmatic Diego shows up unannounced with his albino dog.How can Isa expect to hold it together when she&’s at the bottom of her class at the apprenticeship, her new stepmom is pregnant, she misses her abuela dearly, and things with the mysterious Diego reach a boiling point?Salty, Bitter, Sweet:Is a YA contemporary #OwnVoices novel written by CNN producer Mayra CuevasFeatures a Latina main character who is trilingualIs inspired by the author&’s relationships with food and familyExplores complicated family dynamics and relatable themes of friendship, acceptance, and learning to care for yourself