Books: Do Sea Salt – The Magic of seasoning

The most important ingredients of all!

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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.

Book: Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking by Samin Nosrat

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Today I was enjoying one of my favourite pastimes: browsing books at Foyles (not just books) ⁣

I came across the lovely book by Samin Nosrat “Salt, Fat, Acid, Heath – Mastering the elements of Good Cooking” illustrated by Wendy MacNaughton. While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.

By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.

Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin’s canon of 100 essential recipes and their dozens of variations will teach you how.

It’s such an interesting reading, I look forward to a rainy Sunday to immerse myself in this awesome book.

Samin Nosrat is a writer, teacher, and chef. She’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in The New York TimesBon Appétit, and the Guardian. Samin lives in Berkeley, California. Salt, Fat, Acid, Heat is her first book. A documentary series based on this book is now streaming on Netflix. Samin is now working on her second book: What to cook.

Wendy MacNaughton is a New York Times-bestselling illustrator and graphic journalist whose books include Meanwhile in San Francisco (Chronicle) and Knives & Ink (Bloomsbury). She lives in San Francisco with her partner, several four-legged animals, and a well-used kitchen.

Discover more: www.ciaosamin.com

Quote

“There are only four basic factors that determine how good your food will taste: salt, which enhances flavor; fat, which amplifies flavor and makes appealing textures possible; acid, which brightens and balances; and heat, which ultimately determines the texture of food” – Samin Nosrat