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Product Description For Sugar Water For Ants Recipe
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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.
This is the original, bestselling book that focuses on salt block cooking, with 70 recipes designed for using this unique cooking tool. Mark Bitterman is the foremost salt expert and one of the largest importers and retail distributors of Himalayan salt blocks. The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of cooking. Himalayan salt blocks are available at specialty retail stores around the world and the market is growing.
A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With crystals of rose, garnet, and ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly tasty.
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 table-side, salt-cured candied strawberries, and salt-frozen Parmesan ice cream!
“Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, you’ll learn the half-billion-year history of the only food that starts as a rock.” ––Steven Raichlen, author of the Barbecue! Bible series and host of Primal Grill on PBS
“Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn.” ––Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern on the Travel Channel
“Salt Block Cooking is an essential guide to working with salt blocks. It opens readers’ eyes to possibilities never imagined before and gives a unique perspective on a completely new and interactive way to cook. Mr. Bitterman has changed the way I cook every day. He made me understand that salt is the most essential part of the seasoning process and is just as important as the ingredient itself. I encourage you to follow Mr. Bitterman’s lead and I promise you will never think about salt in the same way again.” ––Vitaly Paley, chef/owner of Paley’s Place Bistro and Bar, Imperial, and Portland Penny Diner; co-author of The Paley’s Place Cookbook
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.
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
Explore more from Mark Bitterman
Publisher : Andrews McMeel Publishing; Illustrated edition (May 28, 2013)
Language : English
Hardcover : 224 pages
ISBN-10 : 1449430554
ISBN-13 : 978-1449430559
Item Weight : 1.6 pounds
Dimensions : 7.5 x 0.8 x 7.6 inches