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The Complete Book of Salt Block Cooking: Cook Everything You Love with a Himalayan Salt Block

The Complete Book of Salt Block Cooking: Cook Everything You Love with a Himalayan Salt Block - Paperback

by Ryan Childs
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Availability:In StockContributor:Ryan ChildsPublish date:2016-04-12Pages:178
Language:EnglishPublisher:CallistoISBN-13:9781943451180ISBN-10:1943451184UPC:9781943451180Book Category:CookingBook Subcategory:MethodsBook Topic:Special AppliancesSize:9.20 x 7.40 x 0.60 inchesWeight:1.0009Product ID:SCZ8A6RWD7

Former Chez Panisse Chef Ryan Childs Shows You How To Make The Most of Salt Block Cooking With More Than 100 Simple Recipes.

The Complete Book of Salt Block Cooking is your ultimate guide to using your Himalayan salt block to prepare the foods you love in a new way. Perfect as a gift or as an addition to your own kitchen shelf, this accessible cookbook arms you with essential tips and techniques for using the latest must-have kitchen tool.

You'll explore a range of recipes to sear, roast, bake, grill, cure, and take your salt block cooking to a whole new level. Start off each chapter with a techniques overview and quick tips before moving on to the variety of versatile recipes, from reinvented classics like burgers and fried eggs to impress-your-guests dishes like Teriyaki-Glazed Salmon.

Capture the one-of-a-kind flavor of salt block cooking, with:

  • 100+ delicious, easy-to-make recipes from appetizers, mains, desserts, and more
  • Invaluable tips for grilling, curing, baking, roasting, freezing, and seasoning
  • Step-by-step instructions for handling and cleaning your Himalayan salt block

Take that Himalayan salt block off the shelf and get ready to season, cure and serve like a pro with The Complete Book of Salt Block Cooking.

Language:EnglishPublisher:CallistoISBN-13:9781943451180ISBN-10:1943451184UPC:9781943451180Book Category:CookingBook Subcategory:MethodsBook Topic:Special AppliancesSize:9.20 x 7.40 x 0.60 inchesWeight:1.0009Product ID:SCZ8A6RWD7
Childs, Ryan: -

Ryan Childs is a professional chef, recipe developer, and food writer. He is a graduate of the Le Cordon Bleu College of Culinary Arts in San Francisco. His cooking is most influenced by his years working at Chez Panisse in Berkeley, California. He has also worked as a chef at Aqua, Gary Danko, flour + water, and Cotogna. When not in the kitchen, Ryan can be found exploring the Pacific Northwest and foraging mushrooms. He lives in Portland, Oregon, with his wife and two daughters.

Publisher: Callisto

Contributor(s)

Ryan Childs

Author

Ryan Childs

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