Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Volume 1) (Bitterman’s)

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The original, bestselling book that focuses on salt block cooking, with seventy recipes designed for using this unique cooking tool.​

A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With hues ranging from rose to garnet to ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly delicious. Guided only by a hunger for flavor and an obsession with the awesome power of salt, award-winning author Mark Bitterman pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more.

Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and salt-frozen Parmesan ice cream!

This book is the definitive text on Himalayan salt blocks, written by the man wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!

From the Publisher

Salt and Pepper Semi-Cured Hamachi Sashimi

Makes 4 servings

1. Chill the salt block in the refrigerator for at least 2 hours.

2. Cut the yellowtail into ½-inch-thick slices. Place the fish slices on the chilled salt block and refrigerate for 10 minutes. Then flip the pieces of fish so the other side comes in contact with the salt and refrigerate for another 5 minutes.

3. While the fish is curing, smash the Tellicherry, green, Szechuan peppercorns with the flat side of a large knife, a meat pounder, or the bottom of a heavy skillet. Mix the peppercorns together with the Aleppo pepper.

4. To serve, scatter the pepper and scallions over the fish, and serve on the salt block with the lime slices. Squeeze a lime over the dish if desired, or save it for a salty lime dessert.

Ingredients 1 (9-inch) square or round salt block 1 pound sushi-grade yellowtail flounder (hamachi) 2 Tellicherry peppercorns 4 dried green peppercorns 4 Szechuan peppercorns ¹∕8 teaspoon Aleppo pepper 2 scallions, roots and dark green ends trimmed, thinly sliced 4 thin lime slices

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Publisher ‏ : ‎ Andrews McMeel Publishing
Publication date ‏ : ‎ May 28, 2013
Edition ‏ : ‎ Illustrated
Language ‏ : ‎ English
Print length ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 1449430554
ISBN-13 ‏ : ‎ 978-1449430559
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 7.5 x 0.8 x 7.6 inches
Book 1 of 4 ‏ : ‎ Bitterman’s
Best Sellers Rank: #131,947 in Books (See Top 100 in Books) #49 in Gourmet Cooking (Books) #84 in Herb, Spice & Condiment Cooking #154 in Barbecuing & Grilling
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