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THE SALT BOOk - FEATURING OLSSON’S MACROBIOTIC SEA SALT right salt, in the right amount, for the right dish. To that end, this book contains a comprehensive guide to today’s bewildering array of salts, to help you ‘know your salt’. The authors also state that we need to get rid of the salt shaker when salting food at the table. We need to use better salt more sparingly, rather than shaking table salt with abandon. An important part of being ‘salt wise’ is eating well. We need to take the time to prepare food for ourselves which is healthy, tasty, and ecologically viable. We need to season that food sparingly, with quality salt that is made using natural processes. An important contribution to this book was made by Dr Russell keast, Senior Lecturer, Exercise and Nutrition Science, Deakin University. Dr keast is both a trained chef and a sensory scientist working in the field of taste and flavour research. Among the other top makers of fine salt around the world, Olsson’s Pacific Sea Salt were selected to be included in The Salt Book, a collaboration between Arbon Publishing founder Fritz Gubler, who had the original idea, and David Glynn, author of Great, Grand & Famous Chefs and their Signature Dishes. David and Fritz worked closely together to develop the unique mixture of recipes and background information, with the aim of providing not just practical information, but a broader cultural context leading to a comprehensive understanding of salt. From making your own salt to cooking the perfect steak, from specialty flavoured salts to salty ice cream, the recipes and techniques in this book range from the practical to the surprising. They will enable the reader to tackle some of the fundamentals of salting—curing, pickling, brining and preserving—as well as pair the right salt, in the right amount, with the right dish. The reader will also be introduced to some innovations, such as salt block cooking. What does it mean to salt wisely and well? Fritz Gubler and David Glynn advocate a ‘salt wise’ approach to using salt, whether as an ingredient or a condiment. The authors advise that we need to be aware of the salt that we eat. We need to know how salt tastes, and if we have used too much, or too little. We need to use the

We’ve been lucky enough to secure a quantity of these beautiful books, and would like to offer them to you (until stocks run out) for the discounted price of $30 (normally $35). The Salt Book has been included on the order form on Page 3 of this newsletter. The publishers chose our Macrobiotic Sea Salt to feature in the book – shown below in the non-blurred section. Other salts included in the book were: Maldon Sea Salt, Fleur de sel de Guerande, Fleur de sel de Camargue, Halon Mon sea salt, Hawaiian black, red and green salts, Himalayan pink salt, Murray River pink salt, Tetsuyas truffle salt, and many others.

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