Ebook Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Bitterman's), by Mark Bitterman
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Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Bitterman's), by Mark Bitterman
Ebook Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Bitterman's), by Mark Bitterman
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Review
Q:--Barbara Goldberg "Is the idea of cooking and serving on salt blocks new?" A:--Mark Bitterman "It's less than a decade old. Its discovery is a little shrouded in mystery. I think there was some opportunistic cooking maybe on salt stones in ages past. But in terms of salt-block cooking the way we think of it now, all evidence I have is that it's an American invention." (This article can be found on Reuters and Yahoo News! 07/23/14) (Barbara Goldberg, Chicago Tribune)"The salt expert gives lessons on cooking with salt bricks, which adds a sublte saltiness and can get hot enough on a grill to sear steak." (Food & Wine)"If the subject of salt is intriguing to you, as it is to me, here are some books available on the subject: Mark Bittman. Salted: A Manifesto on the World's Most Essential Mineral. And also Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks. Bittman is an expert on salt and tells the tale beautifully." (Lou Jane Temple, Kansas City Star)"SALT BLOCK COOKING follows up on the author's prior 2010 introduction to the concept in SALTED and provides a powerful account on how to use Himalayan salt blocks for grilling, baking, and cooking. Some seventy recipes are used to display all the basics of using salt blocks to maximum advantage , and include everything you need to know about the process, from shopping for a block and maintaining one to healing, cooling and serving all kinds of foods. A 'must' for any cookbook collection looking for the basics on salt block use" (James A. Cox, Midwest Book Review)"Good read. Salt Block Cooking by Mark Bitterman is the home cook's guide to a technique once only practiced by top chefs. Himalayan salt blocks are sold at specialty retail stores around the world, including The Spice & Tea Exchange, 309 N. Park Ave. in Winter Park. This book is the first to address salt-block cooking and includes 70 recipes designed for this reusable cooking tool. The process involves heating the blocks and cooking meat or seafood directly on the surface. When not used for food preparation, the blocks make nifty serving platters for cold and room-temperature items. Bitterman is an expert on culinary salt, chocolate and cocktail bitters. He won a James Beard Award for his first book, Salted." (Heather McPherson, Orlando Sentinel)
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About the Author
Mark Bitterman is the author of the James Beard Award-winning book, Salted. He is the leading expert in culinary salt, and has led the charge into the culinary adventure of cooking on salt blocks. As owner of the speciality store, The Meadow, with locations in Portland, OR and New York City, he is one of the largest importers, retailers, and wholesale distributors of salt blocks. He lectures at culinary schools such as the French Culinary Institute, the Institute of Culinary Education, and Le Cordon Bleu and has been recognized as a Local Food Hero by Cooking Light, and a Tastemaker by Food & Wine. He has been featured in the New York Times, The Atlantic, O magazine, GC, Rachael Ray, Wine Spectator, and on The Splendid Table, All Things Considered, CBS News, ABC News, Fox News, MSNBC, CNN and more. Andrew Schloss, who frequently develops recipes for The Meadow’s various communications and activities, contributes his expertise to the development of the recipes for the book. Schloss is the author of sixteen cookbooks including: Mastering the Grill (a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award, a James Beard finalist, nominated by Le Cordon Bleu Food Media Awards as Best Food Book in the World), both co-authored with David Joachim. His latest books are Fire it Up (also with Joachim) and Homemade Sodas. He is the culinary force behind Cookulus, the first interactive cookbook app.
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Product details
Series: Bitterman's (Book 1)
Hardcover: 224 pages
Publisher: Andrews McMeel Publishing; 1st edition (May 28, 2013)
Language: English
ISBN-10: 1449430554
ISBN-13: 978-1449430559
Product Dimensions:
7.5 x 0.8 x 7.6 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
331 customer reviews
Amazon Best Sellers Rank:
#22,072 in Books (See Top 100 in Books)
I'm a little underwhelmed. If you search for salt block recipes online, the first few links will inevitably point to a site that references this book, so I thought, it MUST be worth having. What I found when it arrived was that about 80% of the book is about buying the salt block, maintaining the salt block, using the salt block as a serving dish or freezing mechanism. Very little of it was actually about using the block as a cooking ingredient/tool. I can't yet suggest a better book, but I recommend looking elsewhere. Pretty much everything I found in this book I had already learned in a few hours of YouTube videos and searches.
I purchased this as a gift to a family member, to which we also gifted a salt block to start with! I have one of my own and will have to purchase my own copy of this book as well at a later date. This book is not only great for showing you some great cooking ideas for your salt block, but it also if very informative as well. The information contained within this book describe the origin of your salt block, the process it undertook before reaching you, specific instructions on how to use your salt block and the many various types of heating sources, cleaning and caring of your salt block, and storage and what you can do with your salt block once it ceases to be useful as a cooking utensil! This book has it all! It is a great book for the beginners of salt block cooking and for those experienced as well! Happy Journey!
everything the book says is true. you do not salt food you infuse it thru a delicate transfer of surface to surface contact. i cooked a wonderful pork loin, asparagus and potatoes on a hot salt block. just unbelievable salt savory with no salt taste. so natural.the meat sizzled like on a cast iron grille. will be trying cold food next.....
Good if you have a salt block, but salt block cooking is not as practical as it is often suggested... For example, while you can use a salt block for serving dishes or cooking them, you cannot use the same block for both... Wish I had realized the limitations of this product before investing. But the book helps make use of a salt block if you decide to go this route.
Definitely a MUST if you are purchasing a salt block for the first time as a gift or for yourself for cooking/serving. Tons of tips, how to's.. Lots of recipes. Way more helpful info than what the block comes with. Important info if you are just learning how to cook on a block. Great narration.. He's a pretty funny guy! :) Easy to read. HIGHLY recommend.
I've been aware of salt blocks for cooking for a few years now. However, they were too pricey for us to want to ship them into where we live. We have just found some at a reasonable price in Idaho USA and we are taking a few home with us. Salt Block Cooking gets off to strong start. Mark Bitterman explains that they are just for cooking but they can also be used for other purposes like serving, and freezing. He does an excellent job of explaining how to heat treat the block(s) before their first use. More importantly he delves into why this must be done slowly and properly. He explains what differences can be expected with cooking different kinds of foods at high versus lower heats (foods absorb more salt at lower heats). He also gets into cleaning methods. He also discusses accessories like using extreme heat resistant gloves or mitts rather than just run of the mill oven mitts. Part of the reason for this is he has a section for cooking foods BETWEEN 2 salt blocks. I would have given this book a higher rating if he had a) more recipes and b) better recipes. That is not to say that he does not have some good recipes. He does. When I look at the first one half of his recipes I found myself saying - Yes - I would do that. By the time I got into the last one half of his recipes I found myself saying I would never bother doing that. The book is worth having to get you going safely with salt blocks along with the knowledge of how to treat them and use them. I am sure many people could adapt some of the Authors recipes to their own cooking preferences and tastes. Finally, It is worth mentioning. Salt Blocks used for cooking will not last forever and this is discussed in the book. When they eventually crumble into unusable piece they can be hammered or crushed into salt for cooking or grinding onto foods. Himalayan Pink Salt is often called the Purest Salt on Earth. It has 80 trace mineral elements into in a very close balance to what is found in your body.
This is an informative book for the ways you can use a salt block. That said, I wish I had realized prior to buying that there was an entire chapter of this book dedicated to "serving on a salt block," i.e. "here's how to pair and arrange food on this pretty, salty surface." It's useful information, considering the interaction between the salt block and the food served on it, but I was hoping for more content about using the salt block to actually cook things on (i.e. heat up the salt block and use it as a surface upon which you will heat previously cold food to hot temperatures). There's also a chapter on curing foods with salt blocks, but a lot of those recipes assume you're working with multiple salt blocks instead of just one.
I started out reading Marks first book 'Salted" and loved it. I went from the person who NEVER cooked with salt to using sea salt on everything. I visit the Meadow frequently and have a few of the salt blocks, some to cook, some to serve, serving bowls... now what to do with them? There are many basics that I figured out, but then this book was coming out. Must say I Love this book! It's as fun to read as it is to use. Now I need a salt block for my butter! Back to the Meadow I go!
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Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Bitterman's), by Mark Bitterman PDF
Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Bitterman's), by Mark Bitterman PDF
Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Bitterman's), by Mark Bitterman PDF
