Salt Block Cooking

Salt Block Cooking
Author: Mark Bitterman,Andrew Schloss
Publsiher: Andrews McMeel Publishing
Total Pages: 224
Release: 2013-05-28
ISBN 10: 1449430554
ISBN 13: 9781449430559
Language: EN, FR, DE, ES & NL

Salt Block Cooking Book Review:

Explains how to use Himalayan salt blocks in seventy recipes that draw on a variety of cooking techniques, and provides an overview of the mineral's provenance and properties.

Salt Block Grilling

Salt Block Grilling
Author: Mark Bitterman
Publsiher: Andrews McMeel Publishing
Total Pages: 192
Release: 2017-04-04
ISBN 10: 1449485987
ISBN 13: 9781449485986
Language: EN, FR, DE, ES & NL

Salt Block Grilling Book Review:

Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to grilling and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The six chapters that follow are divided into over 70 recipes organized by key ingredients: Meat, Seafood, Poultry, Vegetables and Fruit, Dairy, and Doughs. You’ll find recipes for Salt Seared Smoked Pork Belly, Lamb Satay with Mint Chutney and Spicy Peanut Crumble, Salt Seared Tuna Nicoise Salad, Hot Salted Edamame with Sesame, Shiso, and Szechuan Pepper, and Salty, Smoky Walnut-Chocolate Chunk Cookies. Bitterman is the foremost salt block expert and one of the largest importers and retail distributors of salt blocks.The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of grilling. Himalayan salt blocks are available at specialty retail stores around the world and the market is growing.

The Complete Book of Salt Block Cooking

The Complete Book of Salt Block Cooking
Author: Ryan Childs
Publsiher: Sonoma Press
Total Pages: 178
Release: 2016-04-12
ISBN 10: 9781943451180
ISBN 13: 1943451184
Language: EN, FR, DE, ES & NL

The Complete Book of Salt Block Cooking Book Review:

The Complete Book of Salt Block Cooking is your ultimate guide to using your Himalayan salt block to prepare the foods you love in a new way. Perfect as a gift or as an addition to your own kitchen shelf, this accessible cookbook arms you with essential tips and techniques for using the latest must-have kitchen tool. You'll explore a range of recipes to sear, roast, bake, grill, cure, and take your salt block cooking to a whole new level. Start off each chapter with a techniques overview and quick tips before moving on to the variety of versatile recipes, from reinvented classics like burgers and fried eggs to impress-your-guests dishes like Teriyaki-Glazed Salmon.

The Simple Art of Salt Block Cooking

The Simple Art of Salt Block Cooking
Author: Jessica Harlan,Kelley Sparwasser
Publsiher: Simon and Schuster
Total Pages: 144
Release: 2015-09-15
ISBN 10: 1612435092
ISBN 13: 9781612435091
Language: EN, FR, DE, ES & NL

The Simple Art of Salt Block Cooking Book Review:

A GORGEOUS, FULL-COLOR GUIDE TO CRAFTING UPSCALE AND CREATIVE MEALS WITH THE WILDLY POPULAR HIMALAYAN SALT BLOCK Revealing the tasty dishes you can make with your Himalayan salt block, this book details how to get the most out of this hot, new chef ’s tool. With The Simple Art of Salt Block Cooking, you will become the master of savory and inspire guests with professional techniques and mouthwatering recipes. •CURE Block Cured Salmon •BAKE Garlicky Soft Flatbread •SEAR Rib-Eye Steak •SEASON Scallop and Shrimp Ceviche •ROAST Salt Roasted Radishes •SERVE Charcuterie Plate Including tips on how to prep, care, and cook with the Himalayan salt block, this book serves up flavorful and eye-catching appetizers, vegetables, meats, seafood and even desserts.

The Salt Plate Cookbook

The Salt Plate Cookbook
Author: Williams -. Sonoma Test Kitchen
Publsiher: Simon and Schuster
Total Pages: 56
Release: 2015-11-03
ISBN 10: 1616289716
ISBN 13: 9781616289713
Language: EN, FR, DE, ES & NL

The Salt Plate Cookbook Book Review:

The salt plate is sourced from natural salt deposits found in the Himalayas. The dense crystalline composition adds complex flavor to all types of food. Heat it on the grill to sear seafood and meat or chill it for serving a selection of fruits, vegetables and cheeses with a hint of salt. With elegantly flavored dishes, The Salt Plate Cookbook will amplify any meal. 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. --Publisher's description.

Salted

Salted
Author: Mark Bitterman
Publsiher: Ten Speed Press
Total Pages: 320
Release: 2010-10-19
ISBN 10: 1607740885
ISBN 13: 9781607740889
Language: EN, FR, DE, ES & NL

Salted Book Review:

A James Beard Award–winning field guide to artisan salts, with profiles of 80 varieties and 50 recipes that showcase the versatile ingredient. 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. 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.” Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category IACP Cookbook Award Finalist in two categories

Salt Fat Acid Heat

Salt  Fat  Acid  Heat
Author: Samin Nosrat
Publsiher: Simon and Schuster
Total Pages: 469
Release: 2017-04-25
ISBN 10: 1476753830
ISBN 13: 9781476753836
Language: EN, FR, DE, ES & NL

Salt Fat Acid Heat Book Review:

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Himalayan Salt and Himalayan Salt Lamps

Himalayan Salt and Himalayan Salt Lamps
Author: William Cook
Publsiher: Unknown
Total Pages: 132
Release: 2017-04-11
ISBN 10: 9780995683105
ISBN 13: 0995683107
Language: EN, FR, DE, ES & NL

Himalayan Salt and Himalayan Salt Lamps Book Review:

Guaranteed to answer all your questions, this book is the definitive guide to Himalayan salt and Himalayan salt lamps. Written in an easy to read and understandable style and packed with useful, important, and powerful information, it will show you how to unlock the potential and harness the power of Himalayan salt.

Bitterman s Craft Salt Cooking

Bitterman s Craft Salt Cooking
Author: Mark Bitterman
Publsiher: Andrews McMeel Publishing
Total Pages: 176
Release: 2016-10-04
ISBN 10: 1449483771
ISBN 13: 9781449483777
Language: EN, FR, DE, ES & NL

Bitterman s Craft Salt Cooking Book Review:

This is the essential guide to making great salt the centerpiece of your cooking at home. We demand quality in our meals, and natural, hand-made salts are the most basic and essential way to make those ingredients shine. Mark Bitterman is THE salt expert and award-winning author. In this book he makes this simple truth abundantly clear with over 60 inspiring recipes such as: Colorado Beef Burger with Mesquite Smoked Salt, and Chilies, Truffle Salt Smashed Roasted Potatoes, Salted Latte Ice Cream with Lemon Espresso Drizzle. The introduction explores why craft salt is different from iodized salt, kosher salt, and even industrially manufactured sea salt in regard to flavor, nutrition, and sustainability. The many varieties of gourmet salts available today are broken into 7 families (fleur de sel, sel gris, flake salt, traditional salt, shio, rock salt, smoked and infused salts), with helpful charts that make finding the right salt for the right food convenient and easy. The modern, but down-to-earth recipes are organized into practical chapters: Meat, Poultry, Seafood, Eggs and Dairy, Vegetables and Fruits, Sweets, and Drinks and Cocktails. Beyond the recipes, the tips, techniques, and suggestions will help you elevate your tried and true favorite dishes by now using the correct type of salt. Craft salts are not a fad, they are the heart and soul of our food culture today.

The Paley s Place Cookbook

The Paley s Place Cookbook
Author: Vitaly Paley,Kimberly Paley
Publsiher: Ten Speed Press
Total Pages: 240
Release: 2012-10-23
ISBN 10: 1607745089
ISBN 13: 9781607745082
Language: EN, FR, DE, ES & NL

The Paley s Place Cookbook Book Review:

With an unquenchable ardor for local, luscious, sustainably produced food and drink, Vitaly and Kimberly Paley bring their elegant, soulful fare home in The Paley's Place Cookbook. Nestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Now, The Paley's Place Cookbook teaches you to create blissfully perfect dishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique. Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France. Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes. Evocative photographs—of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure—round out this personal, passionate, enlightening, and utterly delicious cookbook.

Cooking for Geeks

Cooking for Geeks
Author: Jeff Potter
Publsiher: "O'Reilly Media, Inc."
Total Pages: 432
Release: 2010-07-20
ISBN 10: 1449396038
ISBN 13: 9781449396039
Language: EN, FR, DE, ES & NL

Cooking for Geeks Book Review:

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Meathead

Meathead
Author: Meathead Goldwyn
Publsiher: Houghton Mifflin Harcourt
Total Pages: 400
Release: 2016-05-17
ISBN 10: 0544018508
ISBN 13: 9780544018501
Language: EN, FR, DE, ES & NL

Meathead Book Review:

The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes

The Salt Book

The Salt Book
Author: Fritz Gubler,David Glynn
Publsiher: Apple
Total Pages: 208
Release: 2013-01-01
ISBN 10: 9781845434922
ISBN 13: 1845434927
Language: EN, FR, DE, ES & NL

The Salt Book Book Review:

What does it mean to salt wisely and well? Authors Fritz Gubler and David Glynn advocate a ‘salt wise’ approach to using salt, whether as an ingredient or condiment. The authors advise that we need to be aware of the salt we eat. We need to know how salt tastes, and if we have used too much or too little. We need to use the right salt, in the right amount, for the right dish. To that end this book contains a comprehensive guide to today’s bewildering array of salts, to help you ‘know your salt’. The authors also state that we need to get rid of the salt shaker when salting food at the table. We need to use better salt more sparingly, rather than shaking table salt with abandon. An important part of being ‘salt wise’ is eating well. We need to take the time to prepare food for ourselves which is healthy, tasty and ecologically viable. We need to season that food sparingly, with quality salt that is made using natural processes.

Bitterman s Field Guide to Bitters Amari

Bitterman s Field Guide to Bitters   Amari
Author: Mark Bitterman
Publsiher: Andrews McMeel Publishing
Total Pages: 216
Release: 2015-10-27
ISBN 10: 1449474608
ISBN 13: 9781449474607
Language: EN, FR, DE, ES & NL

Bitterman s Field Guide to Bitters Amari Book Review:

Hundreds of cocktail bitters are on the market, and millions are turning to them to add punch, pizzazz, and complexity to their cocktails and even their cooking. But the storm of exciting brands and flavors has even the savviest bartenders puzzled over their personalities and best uses. Bitterman's Field Guide to Bitters and Amari is the handbook that decodes today’s burgeoning selection of bitters, along with their kindred spirits amari and shrubs, complete with 190 photographs. The introduction includes everything you need to know to understand what bitters and amari are and how to use them. recipes for making essential and inventive bitters at home. The next section offers 123 recipes for making essential bitters at home, mixing, and cooking bitters, from a Burnt Grapefruit Gimlet to a Martini Julep, from Bittered Bittersweet Chocolate Torte to BBQ Pork Ribs with Bittersweet BBQ Sauce. Bitterman's Field Guide to Bitters and Amari cracks open the full potential of bitters, inspiring and empowering people to try them. The final section includes a comprehensive field guide to the wide world of the more than 500 great bitters and 50 amari available today. Complete with tasting notes, profiles of important makers and brand photography, the guide gives everyone from pro bartenders to home cooks a solid foundation for buying and using bitters.

The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science
Author: J. Kenji López-Alt
Publsiher: W. W. Norton & Company
Total Pages: 960
Release: 2015-09-21
ISBN 10: 0393249867
ISBN 13: 9780393249866
Language: EN, FR, DE, ES & NL

The Food Lab Better Home Cooking Through Science Book Review:

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Salt Block Cooking

Salt Block Cooking
Author: Mark Bitterman
Publsiher: Andrews McMeel Publishing
Total Pages: 160
Release: 2013-05-28
ISBN 10: 1449435939
ISBN 13: 9781449435936
Language: EN, FR, DE, ES & NL

Salt Block Cooking Book Review:

This is the definitive text on Himalayan salt blocks, written by the man who wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt! “Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, you’ll learn the half-billion-year history of the only food that starts as a rock.” ––Steven Raichlen, author of the Barbecue! Bible series and host of Primal Grill on PBS “Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn.” ––Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern on the Travel Channel “Salt Block Cooking is an essential guide to working with salt blocks. It opens readers’ eyes to possibilities never imagined before and gives a unique perspective on a completely new and interactive way to cook. Mr. Bitterman has changed the way I cook every day. He made me understand that salt is the most essential part of the seasoning process and is just as important as the ingredient itself. I encourage you to follow Mr. Bitterman’s lead and I promise you will never think about salt in the same way again.” ––Vitaly Paley, chef/owner of Paley's Place Bistro and Bar, Imperial, and Portland Penny Diner; coauther of The Paley's Place Cookbook A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With crystals of rose, garnet, and ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly tasty. Guided only by a hunger for flavor and an obsession with the awesome power of salt, award-winning author Mark Bitterman pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more. Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and salt-frozen Parmesan ice cream!

Pitt Cue Co The Cookbook

Pitt Cue Co    The Cookbook
Author: Tom Adams,Jamie Berger,Simon Anderson
Publsiher: Mitchell Beazley
Total Pages: 288
Release: 2013-09-02
ISBN 10: 1845338529
ISBN 13: 9781845338527
Language: EN, FR, DE, ES & NL

Pitt Cue Co The Cookbook Book Review:

With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share.

The Complete America s Test Kitchen TV Show Cookbook 2001 2021

The Complete America s Test Kitchen TV Show Cookbook 2001 2021
Author: America's Test Kitchen
Publsiher: Complete Atk TV Show Cookbook
Total Pages: 1160
Release: 2020-10-27
ISBN 10: 1948703424
ISBN 13: 9781948703420
Language: EN, FR, DE, ES & NL

The Complete America s Test Kitchen TV Show Cookbook 2001 2021 Book Review:

"Every recipe from the hit TV show along with product ratings"--Jacket.

Churrasco

Churrasco
Author: Evandro Caregnato
Publsiher: Gibbs Smith
Total Pages: 216
Release: 2016-06-09
ISBN 10: 1423640691
ISBN 13: 9781423640691
Language: EN, FR, DE, ES & NL

Churrasco Book Review:

Learn the ancient art of the grill from a true gaucho. Join Chef Evandro Caregnato on a culinary journey to discover the authentic Gaucho way of living and their rustic traditional style of grilling meats called Churrasco. A native gaucho who grew up in Rio Grande do Sul, the birthplace of churrasco, Chef Caregnato has been the culinary director for the award-winning churrascaria Texas de Brazil since 1998. In Churrasco: Grilling the Brazilian Way, Caregnato shares stories of how the gauchos from southern Brazil prepare and cook meats over open fire, as well as over 70 savory recipes from his hometown and Texas de Brazil’s restaurants that have never been released before. Featuring 216 pages of recipes, stories and over 100 mouth-watering photographs, Churrasco: Grilling the Brazilian Way teaches how to master the art of churrasco like a South American cowboy and shows why so many people are falling in love with picanha, chimichurri and caipirinhas!

Mastering the Grill

Mastering the Grill
Author: Andrew Schloss,David Joachim
Publsiher: Chronicle Books
Total Pages: 416
Release: 2010-07-01
ISBN 10: 9780811878357
ISBN 13: 081187835X
Language: EN, FR, DE, ES & NL

Mastering the Grill Book Review:

Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows—and guarantee the wows—clearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipes&mdashleverything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.