‘This beautiful book, written collectively by a whole family about their shared passion and business, celebrates the irreplaceable savoury edge of salt – in its flakiest most appetising form. And the recipes are irresistible too.’ – HUGH FEARNLEY-WHITTINGSTALLAfter 20 years of making award-winning Halen Mon sea salt, the Lea-Wilson family have put together a collection of recipes on how to showcase this often misunderstood and misused ingredient. Learning to
season properly is what
separates a good cook from a great one.
It isn’t a simple case of how much is added but also when these crystals are used: at the beginning of meal prep to
help sunny tomatoes sing; coating your meat just before cooking to help the salty char form and the
meat stay juicy; or right at the very end,
scattered over a chocolate torte to make it all the more chocolate-y.Brine, cure and
pickle your way through this book, learning to use salt in new ways to
make everyday food more vibrant and flavourful.
From a sophisticated fennel and almond lasagne to toasted milk cookies, delicate salt marsh lamb to juicy black pepper brined corn, this book brings
new techniques and a breath of fresh inspiration to your plate.
With every bit as much attention paid to
vegetables and
sweet dishes, as well as
meat and
fish, and
beautiful photography shot on location on the
wild island of Anglesey throughout, this book
celebrates the most important ingredient in your kitchen.
| Format |
Inbunden |
| Omfång |
240 sidor |
| Språk |
Engelska |
| Förlag |
Quarto Publishing PLC |
| Utgivningsdatum |
2022-05-03 |
| ISBN |
9780711265745 |
