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The Simple Art of Salt Block Cooking: Grill, Cure, Bake and Serve with Himalayan Salt Blocks

The Simple Art of Salt Block Cooking: Grill, Cure, Bake and Serve with Himalayan Salt Blocks - Paperback

by Jessica Harlan, Kelley Sparwasser
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Availability:In StockContributor:Jessica Harlan, Kelley SparwasserPublish date:2021-10-05Pages:144
Language:EnglishPublisher:Ulysses PressISBN-13:9781646042333ISBN-10:1646042336UPC:9781646042333Book Category:CookingBook Subcategory:Specific Ingredients, MethodsBook Topic:Herbs, Spices, Condiments, Barbecue & Grilling, MeatSize:9.06 x 7.32 x 0.47 inchesWeight:0.7011Product ID:SCJXSQEYGF
Discover new incredible recipes to make at home with this gorgeous, full-color guide to crafting upscale and creative meals with the wildly popular Himalayan salt block.

Revealing the tasty dishes you can make with your Himalayan salt block, this book details how to get the most out of this hot, new chef's tool. With The Simple Art of Salt Block Cooking, you will become the master of savory and inspire guests with professional techniques and mouthwatering recipes.

-CURE Block Cured Salmon
-BAKE Garlicky Soft Flatbread
-SEAR Rib-Eye Steak
-SEASON Scallop and Shrimp Ceviche
-ROAST Salt Roasted Radishes
-SERVE Charcuterie Plate

Including tips on how to prep, care, and cook with the Himalayan salt block, this book serves up flavorful and eye-catching appetizers, vegetables, meats, seafood and even desserts.
Language:EnglishPublisher:Ulysses PressISBN-13:9781646042333ISBN-10:1646042336UPC:9781646042333Book Category:CookingBook Subcategory:Specific Ingredients, MethodsBook Topic:Herbs, Spices, Condiments, Barbecue & Grilling, MeatSize:9.06 x 7.32 x 0.47 inchesWeight:0.7011Product ID:SCJXSQEYGF
Jessica Goldbogen Harlan is a professional chef, food writer, and recipe developer. Her previous cookbooks includeRamen to the Rescue, Tortillas to the Rescue, Homemade Condiments, Crazy for Breakfast Sandwiches, and Quinoa Cuisine (co-written with Kelley Sparwasser). A graduate of the Institute of Culinary Education in New York City, Jessica has written for a number of magazines and websites. She lives in Atlanta, Georgia.

Kelley Sparwasser is a food writer and professionally trained chef. Graduate of the Culinary Arts program at Clark College, she has extensive experience in restaurants and wineries in Portland, Ore and has been on the editorial staff of McCall's Food Art. She is the co-author of Quinoa Cuisine (Ulysses Press, 2012) and lives in Atlanta, Georgia.
Publisher: Ulysses Press

Contributor(s)

Jessica Harlan, Kelley Sparwasser

Author

Jessica Harlan, Kelley Sparwasser

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