about this item
The salt plate is sourced from natural salt deposits found in the Himalayas. The dense crystalline composition adds complex flavor to all types of food. Heat it on the grill to sear seafood and meat or chill it for serving a selection of fruits, vegetables and cheeses with a hint of salt. With elegantly flavored dishes, The Salt Plate Cookbookwill amplify any meal.You have your brand new salt plate, now what? From the Williams-Sonoma Test Kitchen comesThe Salt Plate Cookbook—your foolproof guide to working with the bestselling Salt Plate.Start your day with a salt-fried egg with maple-sage breakfast sausage, enjoy a salt-grilled Pizza Margarita for lunch, try chicken satay and smashed potatoes with chimichurri for dinner, and top the whole day off with a salt roof sundae—all made using the salt plate. Other delicious dishes include salt-seared sea scallops, quinoa tomato and feta-stuffed portobellos, beef tartare, herb marinated vegetable skewers, and more.For the salt plate user and home chef, there is no better resource.
Number of Pages: 55
Genre: Cooking + Food + Wine
Sub-Genre: Methods / General, Specific Ingredients / Herbs + Spices + Condiments
Publisher: Simon & Schuster
Street Date: November 3, 2015
Item Number (DPCI): 248-06-0799