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| Great, Grand & Famous Hotels |
| Great, Grand & Famous Chefs |
| Waldorf Hysteria |
| The Salt Book |
| Salt: A Culinary Exploration |
| Fritz Gubler |
| The Salt Book |
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“The ability to salt food properly is the single most important skill in cooking. When new cooks start at the restaurant, this is one of the first things I try to convey. Salt is the primary seasoning ingredient we use. It heightens the flavour of everything across the board, no matter what you’re doing: even some sweets. Without it, the flavour of meats and vegetables and fruits is a little flat, dead … insipid. Salt opens up flavours, makes them sparkle. But if you taste salt in a dish, it’s too salty.”
Thomas Keller, The French Laundry Cookbook
The Salt Book (to be published in March 2010) will be the essential guide to the use of salt in the modern kitchen. Today’s consumer is confronted with a dizzying array of salts; Himalayan pink salt, Murray River salt, Indian black salt and fleur de sel are just a fraction of those from which to choose. Each salt is subtly different, and each has its ideal application. Designed primarily as a practical, how-to guide, The Salt Book will provide recipes and techniques suitable for cooks of every level – from enthusiastic amateur to professional chef – enabling them to enhance their cooking by using the right amounts of the right salt in the right dish. In addition to its practical content, The Salt Book will offer the reader an overview of the most relevant and interesting parts of the salt story, from a discussion of its chemical makeup and its effects on taste and physiology, to the central part that salt has played in the development of civilisations. Printed in full colour throughout, approximately 160 pages, the book’s photography will unite both the practical and informative elements of the salt story into one fascinating volume – a volume the publishers hope will become indispensable for anyone who is interested in food and cooking. An important aspect of The Salt Book will of course be the effects of salt on health. This issue has again risen to the fore, with a recent report (Sun-Herald, May 10, 2009) claiming that Australians are consuming up to 10 times the amount of salt needed for a healthy diet. By showing cooks how to use salt to its best effect, by recommending quality and correct technique above quantity, and by advocating the use of fresh, local and seasonal products at all times, The Salt Book will be in accord with the ideals of health professionals whilst confirming the importance of taste in modern cuisine. To achieve this, The Salt Book will advise the modern cook on how best to be 'salt wise', encouraging the use of salt in a way that inspires them to create food that is healthy, nutritious and delicious. Its overriding message will be the right salt. The right amount. For the right dish. |
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PURCHASING OPTIONS
We offer the following options to buy our products:
- Purchase online
- Phone orders:
(Visa and Mastercard only)
+61 2 9437 0438
- Fax orders:
Download order form
+61 2 9437 0288
- Phone orders:
(Visa and Mastercard only)
+61 2 9437 0438
- Fax orders:
+61 2 9437 0288
