Salt in all its forms is a hot culinary trend. It enhances any savory dish and makes the taste buds sing. In this beautiful book, top cook and food stylist Valerie Aikman-Smith introduces you to all kinds of salts, from Hawaiian Red Alaea Salt (Pele Red Hawaiian) to Jurassic Salt (Tibetan Rose from the Himalayas). Her Appetizers section includes tasty Olive Suppli, Gazpacho with Smoked Salted Croutons, and fun Popcorn with Chili Salt (Sultry Smoked Serrano Sea Salt). In Entrees, you’ll find the classic salt-crust method with new twists, such as Indian-spiced Lamb in a Salt Crust, or how about Spicy Pork Satay with Roast Salted Peanut Sauce, or a refreshing Peach Caprese with Curry Salt (Mumbai Curry)? In Sides and Breads you’ll discover tempting flatbreads and pretzel bites, and you’ll be captivated by Valerie’s Drinks and Sweets. How about a Black Olive Martini or Bloody Mary with Celery Salt, or a Chocolate Chip Cookie with Sea Salt (Vanilla Bourbon Sea Salt)? Be amazed as the flavors mingle in your mouth. Finally, a chapter of Rubs, Butters, and Brines offers you dozens of versatile ways to jazz up grilled meat or fish, vegetable crudities or potato chips, or use them with your own recipes (Kosher Sea Salt by Salts of the 7 Seas). Once you’ve tried Valerie’s stunning recipes you will never look at SEA SALT in the same way again. More than 50 recipes for starters, entrees, sides, seasoned rubs, and cocktails, with gorgeous photography by Jonathan Gregson.