Our very first book!

James Beard Award-Winner!

Mark Bitterman captures the nuance and beauty of salt in this stunning field guide featuring hundreds of varieties with photos. From the elegant fleur de sel and flake salts to 500 million year old Himalayan salt slabs that resemble pink quartz, Bitterman explains the history and science of salt production. The book profiles over 150 salts, and includes 50 recipes that showcase this versatile and marvelous ingredient. Whether he's detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic salt making settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman's mission in Salted is to encourage us to explore the dazzling world of salt beyond the iodized curtain.

Named in "6 Best Food Books" of Fall 2011 by Christian Science Monitor! 

If you care about food, cooking, and taste, then you care about salt. And if you care about salt you will be over the moon about Salted by Mark Bitterman (Ten Speed Press). His book is a veritable encyclopedia of the world's most well-loved mineral and will teach cooks how to take their dishes to the next level by learning to master the principles and techniques of salting. "Salted" is transformative; it will change the way you cook.

About the Author

Mark Bitterman is selmelier and owner of The Meadow, a specialty food business with locations in Portland, Oregon and New York City. Mark's first book, Salted: A Manifesto on the World's Most Essential Mineral, with Recipes, won a James Beard Foundation Award. A leading expert on finishing salt, chocolate, and bitters, Mark has clientele from top chefs to food manufacturers to home cooks. Mark leads salt-inspired dinners at many celebrated restaurants and lectures at culinary schools such as the French Culinary Institute, the Institute of Culinary Education, and Le Cordon Bleu. He has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine. He has been featured on Splendid Table, All Things Considered, CBS News, ABC News, Fox News, MSNBC, CNN, and the History Channel, and in the New York Times, the Atlantic, O, Wine Spectator, Cooking Light, Esquire, the Huffington Post, Ruhlman.com, and more.

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We are happy to ship every package with recyclable or compostable materials. We also include a complimentary sweet bite in each order :-)