"The most comprehensive book that's been written on the world's' most important ingredient. Leslie Bilderback breaks down all cultural and culinary barriers to explore every aspect of salt and it's universal applications in both savory and sweet." - Kyle Connaughton, owner and chef of Single Thread Farms Restaurant and Inn, Healdsburg, CA, former Head Chef of R&D, Fat Duck Experimental Kitchen
"Leslie Bilderback’s book on salt is filled with wonderful and valuable information on one of the most important elements of food and cooking. It’s a great resource for those wanting to learn more about salt and how to use it to make everything taste better. The recipes are fantastic." -Niki Nakayama, owner and chef of n/naka restaurant in Los Angeles
About the Author
LESLIE BILDERBACK is a chef, certified master baker, and a graduate of the California Culinary Academy. She began her career as a pastry chef, and played a major role in several of California’s most well-regarded and innovative restaurants, including Sedona, Postrio, Zola’s, Angeli, and Georgia. She is also the author of Mug Cakes, Mug Meals, No-Churn Ice Cream, and The Spiralized Kitchen.