Salt blocks are a big deal, and they are getting bigger. They bring an otherworldly beauty to the kitchen. Luminous crystals shot through with hues of rose, garnet and ice offer a template for preparing food that is as arrestingly visual as it it tantalizingly beautiful. Salt expert, Mark Bitterman outlines the ancient practice of cooking on salt blocks, while providing simple, modern recipes.

The introduction provides a thorough manual on everything you need to know to buy, use, heat, maintain, and clean salt blocks with confidence. 70 recipes are divided by 5 techniques: Serving, Curing, Warming, Cooking, and Chilling.

Salt blocks are not only beautiful, but will appeal to people interested in grilling, baking, general cooking, curing, and notably, entertaining. Here is the first book to comprehensively describe and photographically show how to use these blocks.

About the Author

Mark Bitterman is the author of the James Beard Award-winning book, Salted.