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Salt: Cooking with the world's most popular seasoning Hardcover – September 10, 2009
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Top Customer Reviews
We followed the pretzel recipe in this book at a family weekend get-together, but this recipe says to use 'baking powder'. This is a totally incorrect, as baking powder does nothing to the change color of the pretzel exterior. It should say 'baking soda', (which I later confirmed through various other recipes) to provide that dark color. So we waited for the pretzels to get that dark exterior coat, and even turned the oven on a higher temperature [475f] to achieve the dark exterior. But it barely became dark and then the pretzels, although edible, were clearly over cooked, not soft & chewy.
Most Recent Customer Reviews
Bought as a gift for someone who loves to cook. Flipped through it beforehand and was pleased with content.Published 2 months ago by RVA Shopper
This book is okay. My fave part is the end where they give about 8 dry rub recipes.Published 12 months ago by al baker
Gave this book to my brother along with an artisan salt sampler, and it was a hit! Beautiful book with tons of great information! Highly recommended!Published 16 months ago by SarahJean
Really? 2 pages of useful information about salt and a few recipesPublished 20 months ago by Mamdis