Salt & Pepper [Paperback]

Sandra Cook (Author), Sara Slavin (Author), Deborah Jones (Author)

Book Description

Publication Date: April 1, 2003

Salt & pepper are the new culinary rage. The range of flavors available in gourmet salts and fresh peppercorns of every color are bringing to all kinds of dishes added complexity and nuance. Salt & Pepper takes readers on a culinary journey through the wide world of new and exotic salts and peppers - from fleur de sel and gray salt to Szechuan and pink peppercorns - and reveals their essential influence on the taste of good food. Fifty recipes illustrate the broad spectrum of this dynamic duo's many uses, from sweet to savory and from appetizer to dessert. Beautiful photography by Deborah Jones evokes the pleasure of a newfound appreciation for a longstanding staple of spices.

Editorial Reviews

About the Author

Sara Slavin is an art director and stylist who collaborates with photographers, designers, and publishers on editorial projects throughout the country. She has co-authored numerous books, including Espresso and The Art of the Bath (both published for Chronicle Books). Her work is featured with Sandra Cook in the award-winning Hot, Sour, Salty, Sweet .

Sandra Cook is a chef by training with a food styling career in film and photography. She produces food projects for advertising clients internationally. Her recipes are found in several award-winning Chronicle Books, including Espresso , Chocolate , and Tea

Deborah Jones has won an International Association of Culinary Professionals award for her photography. Her images appear in many cookbooks, including Michael Chiarello's Casual Cooking (0-8118-3383-6), A Perfect Glass of Wine (0-8118-1295-2), and the Vege

Product Details

• Paperback: 132 pages
• Publisher: Chronicle Books (April 1, 2003)
• Language: English
• ISBN-10: 0811834239
• ISBN-13: 978-0811834230
• Product Dimensions: 8.7 x 8 x 0.6 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,304,454 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

5 of 6 people found the following review helpful:

5.0 out of 5 stars The Fine Art of Cuisine: Some Important Players, November 20, 2005

By 

Grady Harp (Los Angeles, CA United States) - See all my reviews
(HALL OF FAME REVIEWER)    (VINE VOICE)    (TOP 50 REVIEWER)    (REAL NAME)   

This review is from: Salt & Pepper (Paperback)

Books on foods, regional and international cuisines, and monographs of elements of the culinary palette have become increasingly artistic in recent years. SALT & PEPPER is one of the prime examples of taking a simple topic (sort of one of the fundamentals of life!) and making it blossom into a treatise of historical interest, exquisite photography, excellent writing, and superb recipes related in terms that make them jump into your psyche.

Sandra Cook and Sara Slavin with photographer Deborah Jones have addressed the importance of salt and pepper in our culture and in the world's history of trade and cuisine, and together have created a beautiful little book, radiant with color and classy design, and not only informative to the mind but also to the kitchen. The uses of both salt and pepper are discussed not only as ingredients in standard cooking, but also as matrices to support the flavors of foods placed atop them, dredging, brining, and decorating in extraordinary ways. Jones' photographs have a fine Zen quality to them and would look well framed as kitchen art!

The very low cost of this superb book makes it a terrific must for the kitchen, for bread-and-butter gifts, or for stocking stuffers for the gourmet cook. It is a knockout! Grady Harp, November 05

2 of 4 people found the following review helpful:

1.0 out of 5 stars Just another collection of recipes, March 12, 2006

By 

Tracy Tondro "books-music-food" (Oakland, CA USA) - See all my reviews
(REAL NAME)   

This review is from: Salt & Pepper (Paperback)

I thought this book would give me some idea of how salt works while cooking. I often cook without recipes, so knowing how and when to add salt is an important part of having a dish realize its full potential.

Instead, the only prose is a chatty and trivial history of salt. You could get better info than that on the internet. The rest of the book is comprised of straightforward recipes that just happen to include, you guessed it, salt! Like how many recipes don't.

There is nothing special about this book. Better to go to a local bookstore and find a recipe book that interests you.