The Seattle Times: May 2011

by Cesar Delgadillo

 Cooking with Salt Blocks are Hot - or Cold
AS I PULL the Himalayan pink salt bowl from its wrappings, I'm struck by the sheer weight of the thing. Cool to the touch like marble, it reminds me of a rose-quartz mortar. Just to be sure, I lick my finger, swipe and taste. Definitely salt. Still, I'm undecided about whether to cook in this beauteous bowl or put it on a pedestal and admire it.

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