OVER 100,000 COPIES SOLD!This is the original book to focus on salt block cooking with 70 recipes designed for using this unique cooking tool. Mark Bitterman is the foremost salt expert and one of the largest importers and retail distributors of salt blocks.The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cookingOVER 100,000 COPIES SOLD!This is the original book to focus on salt block cooking with 70 recipes designed for using this unique cooking tool. Mark Bitterman is the foremost salt expert and one of the largest importers and retail distributors of salt blocks.The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of cooking. Himalayan salt blocks are available at specialty retail stores around the world and the market is growing. This is the definitive text on Himalayan salt blocks, written by the man who wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt! “Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, you’ll learn the half-billion-year history of the only food that starts as a rock.” ––Steven Raichlen, author of the Barbecue! Bible series and host of Primal Grill on PBS“Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn.” ––Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern on the Travel Channel“Salt Block Cooking is an essential guide to working with salt blocks. It opens readers’ eyes to possibilities never imagined before and gives a unique perspective on a completely new and interactive way to cook. Mr. Bitterman has changed the way I cook every day. He made me understand that salt is the most essential part of the seasoning process and is just as important as the ingredient itself. I encourage you to follow Mr. Bitterman’s lead and I promise you will never think about salt in the same way again.” ––Vitaly Paley, chef/owner of Paley's Place Bistro and Bar, Imperial, and Portland Penny Diner; coauther of The Paley's Place CookbookA precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With crystals of rose, garnet, and ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly tasty. Guided only by a hunger for flavor and an obsession with the awesome power of salt, award-winning author Mark Bitterman pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more. Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and salt-frozen Parmesan ice cream! ...
|Title||:||Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks|
|Number of Pages||:||224 Pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks Reviews
Who knew salt blocks were so versatile? I have a salt block lamp but hadn't really considered the other uses of large salt blocks. Blocks of rosy Himalayan salt (actually mined in Pakistan) can be used to cook, freeze, cure, and serve food, the amount of salt imparted to the food itself varies depending on the food and the method used. While salt block cooking is a bit of a pyrotechnic method of food prep, designed to make your guests ooh and aah, the thermal and flavor-imparting qualities of the blocks do add something special. The book includes many specifics of cooking with salt blocks, its not for the novice, poorly heated blocks can pop. The recipes are designed to showcase the best uses of the blocks and there are even recipes for cocktails served in salt cups.
If the editor's best reason to sell you this book is "10 000 copies sold", than you know what follows. A few pointers on cooking on salt, lots of filler and a big chunk of pointless trivia. Sure, in order to put a piece of meat on a slab of salt instead of a metal grill, one has to know about the mystical mumbo jumbo an ignorant author can gather from the deep corners of the Internet. Oops! You still need the metal grill. And some charcoal. And everything else.And you know what anyone could have missed in this book? How to drink from salt cups.
Well this was a new thing for this reviewer, cooking on salt blocks.Salt block cooking is a bit of a new trend or fad for some cooks, using a pink Himalayan salt block as a cooking surface, whether placed on the grill, the stove top or in an oven. No, this is not a late April Fool's trick or a reprint from "The Onion".The author is sold on the idea, as you might expect, describing salt blocks as the "boldest new idea in cooking since the matchstick." The book's marketing materials join in, describing this book as something that "… will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling and from ceviche to pizza. Along the way, you’ll learn the half-billion-year history of the only food that starts as a rock.”Certainly if you are a bit of a foodie and like trying out some of the latest trends this might be something for you to look at. Even if you never plan to try salt block cooking, this book could just be an interesting resource so you can, with grave authority, tell friends and family about this "bizarre way of cooking". Whether you are using a salt block (or salt plate as some vendors call it) to heat things up or cool things down, it certainly appears to be a versatile tool. If you are entertaining and have a bit of an audience it can also add to the visual theatre!You get a very great, deep introduction to the background, art and science of salt block cooking from this book before you are given further advice and recipes for more specific uses - curing, warming, cooking and chilling on salt blocks are considered as well as even drinking from salt cups!Some of the recipes sound odd but upon further investigation they appear to be rather interesting little finds, something that will probably draw you in to trying this other way. The initial investment is not so great (compared to buying a grill or sous vide machine) and if you really don't get on with salt block cooking you can crush the plates and use the salt in your food! Try doing that with your cupboard of various kitchen gadgets bought on a whim. Salt-Cured Candied Strawberries, Salt-Tanned Spiced Beef Leather, Chèvre Brûlée and Arugula Wilted on Warm Salt with Pears and Salt Block Cheesesteaks are just some of the many recipes that jump out of the book, saying "try me! try me!"The recipes themselves are well written, quite informative and inspiring, but sadly our usual niggles exist here (no estimated preparation or cooking time and measures are in sole U.S. imperial units). There is a conversion table at the back of the book but that just rubs salt (groan) into the wound… The book is richly illustrated with some really top rate photographs - maybe it is not a good idea to read this book on an empty stomach!When this reviewer first learned about this book he was sceptical. It sounded faddish and strange but after just a few minutes… wow! It is not so often that a book turns up that really gets you thinking about another way of cooking, particularly when you see dozens and dozens of books a month that all try and promise being the next, best thing. Sometimes five YUMs (stars) are just not enough.Salt Block Cooking, written by Mark Bitterman and published by Andrews McMeel Publishing. ISBN 9781449430559, 226 pages. Typical price: USD25. YYYYY.// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
I have a guilty pleasure: I love cooking shows! It was while watching one of my favorite ones that I first saw someone use a salt block to cook and I was immediately fascinated. I was very excited to get this book and check it out. I did NOT realize how expensive the salt blocks can be! Definitely be ready to make an investment if you want a good salt block of a decent size.The recipes in here range from super simple to slightly more complicated, but definitely intriguing. You have to try the "Salt Brick Grilled Chicken"!! There's a great section in the beginning filled with history, how to shop for a salt block, sizing guide, handling and more. This is definitely the quintessential book on salt block cooking, and I highly recommend it to anyone wanting to foray into this area of cooking.I received a copy of this book from Andrews McMeel Publishing through the Lisa Ekus Group for my honest review. All thoughts and opinions are my own.
I would not have known about this book if I hadn't heard my nieces rave about The Meadow in Portland. I went online to look at their bitters, found this book, and put it on hold. I was fifth in the hold queue.This offers more than cooking with salt slabs. It discusses hot (oven, stove, grill) use, room temperature use, and chilled use. It's mostly eating, but there's also some drinking to be had. Also: chocolate fondue. This book has ridiculous and wonderful prospects. It has beautiful photographs, and sometimes-goofy (purple prose) copy.
So i actually read this book as a "book", rather than a cook book. Some of the recipes look great (4-5 stars!) and i'm sure i'll make them later in the year. However, for the writing, i didn't like this book very much. It was very overdone, and i'm not sure i appreciated the sense that 1) everyone reading this book is a middle age man and 2) women, like cooking, are just there to be eaten. So - i'm sure the recipes will be great, but i'm also sure that i won't be reading the head notes again, or any of his other books.
Very pretty, but almost too much information. I have a slat block, I want to use it. This book overwhelmed me with options, but not with recipes. I now feel that I need at least 3 more salt blocks, salt bowls and salt glasses, all with long term plans, before I use the one I have. If you want to know everything and anything about salt blocks for cooking, curing and serving before you get a salt block, this book is for you.
Very informative and lots of pictures of the recipes....I think I book marked about 1/2 of them to try....I can't wait to try the scallops on the salt block and also the brittle and caramel recipes
Need this book to come out in paperback because I would use it all the time