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Salt: Cooking with the world’s most popular seasoning

Valerie Aikman-Smith




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 | #469072 in Books |  imusti |  2009-09-10 |  2009-09-10 | Original language:English | PDF # 1 |  7.50 x.2 x7.50l,.80 | File type: PDF | 64 pages

 | Ryland Peters & Small

||0 of 0 people found the following review helpful.| Smaller than I thought but good recipes|By Customer|High quality pages and some good recipes. The book was smaller than I imagined. Only about 10 inches by 10 inches.|0 of 0 people found the following review helpful.| Great book|By Jennifer|Excellent book. Did not disappoint me at all.|1 of 1 people found the following revie|About the Author|Valerie Aikman-Smith is a Los Angeles-based food stylist and writer. She worked in top restaurants before going on to style food for films such as Titanic and for Food Network TV. Her work is featured in many magazines and books, and she is the

In this beautiful book, top cook and food stylist Valerie Aikman-Smith introduces you to all kinds of salts, from French fleur de sel to smoked salt. Her Appetizers include Olive Suppli and Gazpacho with Smoked Salted Croutons. In Main Courses, you’ll find the classic salt-crust method with new twists, such as Indianspiced Lamb in a Salt Crust, or how about Spicy Pork Satay with Roast Salted Peanut Sauce? In Sides and Breads you’ll discover tempting fl...

You can specify the type of files you want, for your gadget.Salt: Cooking with the world’s most popular seasoning   |  Valerie Aikman-Smith. I was recommended this book by a dear friend of mine.

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