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The Salt Book


ISBN: 978-1-77050-176-8
Dimesions: 9.6 x 7.3
Page Count: 208
Binding: Paperback with flaps
Features: 100+ recipes; colour throughout, including photographs; index

The Salt Book

Your Guide to Salting Wisely and Well, with Recipes
by Fritz Gubler and David Glynn with Dr. Russell Keast

For many of us, cooking with salt means shaking table salt over the pot a couple of times (as recipes say, “to taste”!), and then shaking a bit more over our plates when we sit down to eat. But there’s so much more to this little gem and The Salt Book is here to show us how to salt wisely and well. Beautifully photographed, covering a comprehensive range of topics and includes over 100 recipes for the creative use of salt, this book will make you a salt expert!

The Salt Book explains why we should use salt and which salt to use, as well as how and when to use salt. It also looks at trends in salt today, provides facts about salt, explains salting techniques, includes chefs’ stories about salt and includes a guide to using salt at the table.

From making your own salt to seasoning steak perfectly, from using specially-flavoured salts to salting ice cream, the recipes and techniques in this book range from the practical to the surprising. You’ll be able to confidently tackle the fundamentals of salting—curing, pickling, brining and preserving. You’ll learn how to pair the right salt, in the right amount, with the right dish. You’ll also be introduced to some innovations, such as salt-block cooking.

Discover the well-seasoned world of salt with The Salt Book.