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· 분류 : 국내도서 > 잡지 > 요리/제과제빵
· ISBN : 9791160360592
· 쪽수 : 152쪽
· 출판일 : 2019-02-27
책 소개
목차
2 Intro
10 Letter from F
14 Destination
Beautiful salt-making regions around the globe reflecting history and contemporary life
20 At Læsø
Salt production and distribution on the small Danish island of Læsø
28 Salt Road
30 Spain
Jamon
F looks into one cured Spanish staple, jamo?n, at the famed Cinco Jotas restaurant in Jabugo, the jamo?n mecca
Jamon Maestro
Enrique Caballero, owner-chef of Jaylu
In Conversation
Philosophies and wisdom on how to use salt from two iconic Spanish chefs Joan Roca, El Celler de Can Roca Carme Ruscalleda, Sant Pau
50 Japan
つけもの (Tsukemono)
F explores a traditional Japanese cured food, tsukemono, at the historic Kyoto restaurant Shibakyu
In Conversation
Masahiro Hamaguchi, owner-chef of salt-themed Tokyo restaurant Sel Sal Sale
62 F Lab
An experiment to see how salt changes meat
66 Academic Manual
Intriguing facts on salt, organized into six themes
88 Interview
Craig Cormack, salt guru and owner-chef from South Africa who pairs wine and salt
92 On the Table
Popular salt-themed restaurants and dessert shops all over the world
100 User Scene
Four gourmets share how they most enjoy salt
108 F Cut
An aesthetic perspective on various salts with distinct colors and forms
118 Interview
Salt as an innovative business, as told by Ben Jacobson, owner of Portland- based Jacobson Salt Co.
122 Retail
Salt-themed shops in London, Paris, New York, and other influential metropolises
132 Extended
Examples of industrial uses for salt
138 Market
Snapshots of widely known salt products by type
140 References
Cooking books and videos recommended by salt makers and chefs
142 Outro
150 Dictionary
