‘Salt now goes far beyond basic table fare, with intriguing varieties popping up from all parts of the world’ (Wall Street Journal, December 2015). Its number one role is to accentuate and support other ingredients in a dish. Valerie Aikman-Smith presents recipes that use gourmet salts to amplify the flavour profiles of dishes made at home.
In this beautiful book, top cook and food stylist Valerie Aikman-Smith introduces you to a wide variety of salts, from French fleur de sel to smoked salt. Her Appetizers include Olive Suppli and Gazpacho with Smoked Salted Croutons. In Main Courses, you’ll find the classic salt-crust method with new twists, such as Indianspiced Lamb in a Salt Crust, or how about Spicy Pork Satay with Roast Salted Peanut Sauce? In Sides and Breads you’ll discover tempting flatbreads and pretzel bites, even as Drinks and Sweets include Black Olive Martini, Bloody Mary with Celery Salt, and Chocolate Chip Cookies with Sea Salt? Be amazed as the flavours mingle in your mouth. After all, a chapter of Rubs, Butters and Brines will give you dozens of versatile how you can jazz up grilled meat or fish, vegetable crudités, or crisps. Once you’ve tried Valerie’s stunning recipes you’re going to never take a look at salt in the similar way again.