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Such bold statements are typical of Jordan, who writes with a strong voice. She is informative, challenging, opinionated, and poetic, giving us vivid images of places and flavors. She describes the delicate salt from the French Île de Ré as "salty jewels for the tongue to savor."
Jordan takes us to Malaysia, sharing how peppercorns are grown, harvested, and processed, and to Poland, where chandeliers now hang in their rock-salt mines. She explains how Lampong, Sarawak, and Malabar peppercorns differ, and compares the salt from O-shima Island in Japan to Lima and Sea Stars salts.
Finally, Jordan shares the ultimate mystery of salt--that no one yet understands exactly how and why it improves the taste of what we eat.
Jordan's food is elemental and intriguing. Spaghetti with Black Pepper and Nutmeg, Green Peppercorn Mayonnaise, and dozens of other recipes require only three to five ingredients. There are also wonderfully complex dishes, such as Pork Roast with Dried Plums and Black Pepper, spiked with smoky Chipotle chiles and orange zest; and Poached Meat Loaf with Peppercorns, zinged with mustard and aromatic with green peppercorns. Potato lovers must not miss the roasted Clay Pot Garlic Potatoes or her Onandaga Salt Potatoes--new potatoes boiled in heavily salted water. --Dana Jacobi
"It amazes me that so little has been written about the two foods we eat most often. Here is a book that tells us about these two ingredients--one essential to life, the other to the flavor of almost everything we eat. Now that there are so many varieties of salt and pepper available, each with its own subtle nuances, a book like Ms. Jordan's is long overdue."
--James Peterson, author of Fish and Shellfish and Vegetables
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Book Description Hardcover. Condition: New. Seller Inventory # Abebooks156390
Book Description Condition: New. New. In shrink wrap. Looks like an interesting title! 1.15. Seller Inventory # Q-0767900278