Six finishing and cooking salts for the culinary enthusiast! PLUS Mark Bitterman's James Beard Award-winning book, Salted: A Manifesto!
The Meadow Salt Set illustrates the fundamentals of finishing salt in practical as well as playful use, and includes six of the finest salts available anywhere, chosen for their supremely refined flavor, versatility, and high standards of production.
In Salted: A Manifesto on the World's Most Essential Mineral with Recipes, Mark Bitterman captures the nuance and beauty of salt in this stunning field guide featuring hundreds of salt 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.
James Beard Award Winner! 2-times finalist for the IACP Cookbook Awards, including the IACP Julia Child Award for best first cookbook!
Pangasinan Star- Delicate fleur de sel for grilled meats, veggies, bread & butter.
Piran Sel Gris - Moist, mineral rich sel gris for veal, pork, roasts, pasta water.
Kilauea Onyx - Charcoal colored pop rocks for grilled fish, lean means, rice, veggies.
Halen Mon Gold- Smoked filo flakes for seafood, soups, ice cream, caramels.
Herbes de Northwest - Pacific Northwest bounty for fresh green salads, poached fish, roasted veggies. A crowd favorite!
Haleakala Ruby- Rugged ruby red grains for fruit salads, avocados, pork, hearty Latin dishes.