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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 18 days ago by RVA Shopper
This book is okay. My fave part is the end where they give about 8 dry rub recipes.Published 10 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 14 months ago by SarahJean
Really? 2 pages of useful information about salt and a few recipesPublished 18 months ago by Mamdis