A01=Alison Lea-Wilson
A01=David Lea-Wilson
Age Group_Uncategorized
Age Group_Uncategorized
Author_Alison Lea-Wilson
Author_David Lea-Wilson
automatic-update
benefits of salt
Category1=Non-Fiction
Category=WB
cookbook
cooking
COP=United Kingdom
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
flavor
homecook
ingredients
Language_English
PA=Available
Price_€10 to €20
PS=Active
recipes
salting
seasoning
softlaunch
Spices
taste
Product details
- ISBN 9781907974656
- Dimensions: 120 x 178mm
- Publication Date: 16 May 2019
- Publisher: The Do Book Co
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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Salt is magical. What other single ingredient enhances our food to make each component taste more of itself, and brings together all the elements of a dish so it sings with deliciousness? And it's not just about flavour, these crystals contain trace elements needed for our very survival. Do Sea Salt will change the way you think about salt and how you use it. Written by the founders of Halen Mon, the Anglesey sea salt used by home cooks and world-famous chefs alike, you will discover: how to season your food properly; the role that sea salt plays in our health; and how to make your own sea salt. With favourite recipes from salt-baked fish to sea-salted chocolate truffles, Do Sea Salt shows how this humble ingredient has the ability to take food from bland to brilliant.
Alison and David Lea-Wilson started Halen Mon, the Anglesey Sea Salt company, in 1997. They have always made a living from the sea first as fishmongers, then aquarium owners and been fascinated by the process of making sea salt. In 2017, Halen Mon won the Queen s Award for Sustainability, and in 2019, Alison and David were awarded MBEs for their services to business. Their daughter, Jess, is a writer and designer who has worked in the food industry her whole working life. She loves talking about vegetarian food: making it, writing about it, but most of all, eating it.
