Chicago Tribune
: March 2011

Rules of strategic salting from a 'selmelier'

Mark Bitterman calls himself a "selmelier," a made-up word meant to evoke his wish to do for salt what sommeliers do for wine: educate, surprise, delight. Owner of The Meadow, a specialty food and flower shop with branches in New York City and Portland, Ore., he has written a book called "Salted: A Manifesto on the World's Most Essential Mineral, With Recipes" (Ten Speed, $35).This handsome tribute to salt outlines its history, varieties, method of manufacture and proper use. He hopes to help Americans relearn what they know about salt and how they use it.

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