Items related to The Salt Book
Synopsis
From making your own salt to cooking the perfect steak, from specialty flavoured salts to salty ice cream, the recipes and techniques in this book range from the practical to the surprising. They will enable the reader to tackle some of the fundamentals of salting curing, pickling, brining and preserving as well as pair the right salt, in the right amount, with the right dish. The reader will also be introduced to some innovations, such as salt block cooking. <P> What does it mean to salt wisely and well? Fritz Gubler and David Glynn advocate a salt wise approach to using salt, whether as an ingredient or a condiment. The authors advise that we need to be aware of the salt that 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 . <P> 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. <P> 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. <P> An important contribution to this book was made by Dr Russell Keast, Senior Lecturer, Exercise and Nutrition Science, Deakin University. Dr Keast is both a trained chef and a sensory scientist working in the field of taste and flavour research.
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About the Author
Fritz Gubler has had a long career in hospitality, first as a chef's apprentice and then as a general manager in hotels in Europe and Africa. He studied hotel management at the Ecole Hoteliere de Lausanne in Switzerland and founded the Blue Mountains International Hotel Management School in Australia. He has also written several books on hotels, chefs and wines for the Great, Grand and Famous hospitality series.
David Glynn is the author of Great, Grand and Famous: Chefs and their Signature Dishes and Five Billion Sold: The Amazing Facts Behind the Fiction, a collection of articles about 30 bestselling authors.Excerpt. © Reprinted by permission. All rights reserved.
Why do we need to taste salt? Surely all salt tastes the same? That is, salty. In fact, different types of salt have subtly different flavours. This is a result of a number of factors: the mineral content of the salt, its method of production, the size and shape of the crystals, and whether it has had any flavourings added to it. The only way to truly gauge the unique flavours of different salts is to taste each of them individually, to taste them in comparison with other salts, and to taste different salts in combination with a range of foods, to see which salt goes best with what.
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The Salt Book: Your Guide to Salting Wisely and Well, with Recipes
Published by
Arbon Publishing, Crows Nest, NSW, Australia, 2010
ISBN 10: 0980466733
ISBN 13: 9780980466737
Used
Softcover
Seller: Goulds Book Arcade, Sydney, Newtown, Sydney, NSW, Australia
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Softcover. Condition: Very Good. Scott Cameron (illustrator). The cover has a little wear. The page edges are lightly marked. 208 pages. Books listed here are not stored at the shop. Please contact us if you want to pick up a book from Newtown. Seller Inventory # 173332
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