Additional information
by Jessica Harlan (Author), Kelley Sparwasser (Author)
Discover new incredible recipes to make at home with this gorgeous, full-color guide to crafting upscale and creative meals with the wildly popular Himalayan salt block.
Revealing the tasty dishes you can make with your Himalayan salt block, this book details how to get the most out of this hot, new chef's tool. With The Simple Art of Salt Block Cooking, you will become the master of savory and inspire guests with professional techniques and mouthwatering recipes.
-CURE Block Cured Salmon
-BAKE Garlicky Soft Flatbread
-SEAR Rib-Eye Steak
-SEASON Scallop and Shrimp Ceviche
-ROAST Salt Roasted Radishes
-SERVE Charcuterie Plate
Including tips on how to prep, care, and cook with the Himalayan salt block, this book serves up flavorful and eye-catching appetizers, vegetables, meats, seafood and even desserts.
Author Biography
Jessica Harlan is the author of nine cookbooks, including Quinoa Cuisine, Tortillas to the Rescue, Crazy for Breakfast Sandwiches, and The Little Book of Takoyaki. Her food-writing career has taken her to some amazing places: eating a multicourse truffle feast in a village in Italy, judging a hot and spicy food competition in Albuquerque, sipping iced cider in Montreal. A graduate of the Institute of Culinary Education, she's written for HGTV, the Food Network, Southern Living, AllRecipes, Town & Country, and more.
She lives in Atlanta with her husband and two teenagers, who never complain when ramen is being served for dinner. Visit her website at JessicaHarlan.com or follow her on Instagram at @jessica_g_harlan.
Kelley Sparwasser is a food writer and professionally trained chef. Graduate of the Culinary Arts program at Clark College, she has extensive experience in restaurants and wineries in Portland, Ore and has been on the editorial staff of McCall's Food Art. She is the co-author of Quinoa Cuisine (Ulysses Press, 2012) and lives in Atlanta, Georgia.
