SALT AND THE ART OF SEASONING (HB)

Used correctly, salt can raise flavours from good to great and great to unforgettable. This book will show you how to choose the right type of salt, how to add it at the right time and in the right amount. It explores distinctive flavour notes and profiles of different salts found around the world, and reveals brilliant techniques such as brining, baking, charring, fermenting and preserving. Over 100 recipes include Brined chicken, Cornish salted sardines, Native American cured fish, Kimchi fried rice, Focaccia, and Smoked toddy.