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Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Andrews McMeel Publishing, 2013, ISBN 9781449430559) is a reference book and cookbook written by food writer Mark Bitterman. It is a follow-up to Bitterman's James Beard Award winning book, Salted: A Manifesto on the World's Most Essential Mineral, with Recipes. Salt Block Cooking is a how-to guide on cooking and entertaining with Himalayan salt blocks. It is the first book to codify the fundamental principles and techniques for cooking on salt blocks.

Background
Bitterman's fascination with salt started at age 20 when, on a motorcycle trip across Europe, he stopped at a provincial French truck stop and had a grilled steak finished with a locally harvested fleur de sel. In the following years Bitterman continued to travel the world while collecting artisan-made salts. He eventually went on to open a store with his wife called The Meadow, where they sell a variety of finishing salts as well as dark chocolates, bitters, wine, and flowers. The Meadow was started in Portland, Oregon and has since expanded to the West Village in New York.

Bitterman first heard of salt blocks from a couple who had been selling them to chefs from their warehouse. He started cooking on salt blocks at home, and then eventually began importing them for his business. Salt Block Cooking was released in May 2013.

Contents
Salt Block Cooking provides simple, modern recipes that illustrate the principles of preparing and serving food on Himalayan salt blocks. The book guides readers through innovative techniques for grilling, baking, curing, and serving appetizers. It also offers helpful information on shopping for a block, maintenance, heating, cooling, and handling.

The book is divided into six chapters.


 * "Serving on Salt Blocks"
 * "Curing on (and between) Salt Blocks"
 * "Warming on Salt Blocks and in Salt Bowls"
 * "Cooking on (and under) Salt Blocks"
 * "Chilling on Salt Blocks"
 * "Drinking from Salt Cups"

Press

 * Pursuitist
 * Food Republic