Books: Do Sea Salt – The Magic of seasoning

The most important ingredients of all!

Sea_Salt_e4f97e1e-08df-4a1a-a42e-fc507db766ea_grande

Salt is magical. What other single ingredient enhances our food to make each component taste more of itself, and brings together all the elements of a dish so it sings with deliciousness? And it’s not just about flavour, these crystals contain trace elements needed for our very survival.

The new book, Do Sea Salt will change the way you think about salt – and how you use it. Written by the founders of Halen Môn, the Anglesey sea salt used by home cooks and world-famous chefs alike, you will discover:

  • How to season your food properly;
  • The role that sea salt plays in our health;
  • How to make your own sea salt.

With favourite recipes from salt-baked fish to sea-salted chocolate truffles, Do Sea Salt shows how this humble ingredient has the ability to take food from bland to brilliant.

Small details

  • Written by a trio of award-winning salt makers
  • Insight into why salt is the most important ingredient in any kitchen
  • Features 20 delicious recipes – all with a salty kick
  • Stunning colour photography throughout
  • Out on the 2nd of May 2019

Halen Môn (which means Anglesey salt) is sold in high-end delicatessens and supermarkets like Harvey Nichols, Fortnum & Mason, Waitrose and Marks & Spencer – and loved by renowned chefs

Discover more: www.halenmon.com

ABOUT THE WRITERS

Alison and David Lea-Wilson started Halen Môn, the Anglesey Sea Salt company, in 1997. They have always made a living from the sea — first as fishmongers, then aquarium owners — and been fascinated by the process of making sea salt. In 2017, Halen Môn won the Queen’s Award for Sustainability, and in 2019, Alison and David were awarded MBEs for their services to business. Their daughter, Jess, is a writer and designer who has worked in the food industry her whole working life.

QUOTES

One must never underestimate the power of salt: life, nourishment, and certainly flavour. Anyone, including chefs, can learn how to master the finesse of salt from this book.’

Daniel Boulud, chef and restaurateur

‘The best salt in the world comes from Wales… Internationally renowned chefs like Blue Hill’s Dan Barber use Halen Môn’s pure, flaky salt in their kitchens.’

Condé Nast Traveler

HALEN MÔN SALT TASTING

The one-of-a-kind behind the scenes tour is recommended for anyone interested in salt’s place in our history, culture, food and in what makes Halen Môn Sea Salt PDO (Protected Designation of Origin) the world’s finest seasoning. Led by a trained guide the tour includes a tutored salt tasting and lasts approximately 50 minutes. You will have the opportunity to visit the new award-winning Saltcote and Visitor Centre, it lies on the banks of the Menai Strait in an Area of Outstanding Natural Beauty, next door to Anglesey Sea Zoo in Brynsiencyn.

The Monocle Guide to Drinking & Dining

Make the most of your food – and discover the best places to shop, drink and dine – with this guide from Monocle

20171101-monocle-web-books-02-5be9add3d1921

Make the most of your food – and discover the best places to shop, drink and dine – with this must-have guide from Monocle.

This is a handbook for anybody who enjoys simple, honest food but can do without the foam, fuss and trickery it’s often served with. It’s also about the other elements that make a great meal: honed hosting skills, sourcing the best produce and using the sharpest kitchen kit. Plus, Monocle offers a global hit-list of must-visit restaurants from Adelaide to Zürich and the freshest markets, shops and producers. It is essential reading for anyone who wants to turn their love of food into a livelihood.

Expect advice on everything from starting a bar to rolling out a restaurant chain or penning a cookbook. There are also recipes from Monocle’s favourite restaurants, plus a selection of time-tested dishes developed by the team in Monocle’s London kitchen.

Food for thought takes the form of zesty essays and dinner-time discussions with admired names from the worlds of architecture, hospitality, art and more. On the menu: — The world’s finest restaurants, cafés and bars — Advice on starting a food firm — My Last Meal – the imagined final feasts of some high-profile personalities — How to host your own intimate dinner party — A batch of recipes from esteemed chefs, plus lip-smacking dishes from Monocle’s own repertoire — Tools of the trade for your kitchen.

Discover more: https://monocle.com 

ABOUT MONOCLE

Monocle was launched by Tyler Brûlé in 2007 as a monthly magazine briefing on global affairs, business, culture, design, and much more. Today, Monocle is a complete, media brand with a suite of travel guides under its belt, a 24-hour radio station, a film-rich website, retail ventures around the globe, and cafés in Tokyo and London. Besides their London HQ they have seven international bureaux in New York, Toronto, Istanbul, Singapore, Tokyo, Zurich, and Hong Kong. At their core is the simple belief that there will always be a place for a print brand that is committed to telling fresh stories and sending photographers on assignments.