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Salt and Pepper: The Cookbook [Paperback]

Sandra Cook , Sara Slavin , Deborah Jones


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Book Description

30 May 2003
Some think of it as only the final touch or afterthought before eating, mechanically tossed into pots and skillets and languishing in vessels on counters and tables. Everyday we automatically reach for the shakers and grinders without a thought for what they actually contribute to the flavour of our food. But salt and pepper often is the foundation for flavourful dishes - the thing that turns a hohum meal into something special. Salt & Pepper offers up 50 recipes that use this dynamic duo to their full potential. Each of the three chapters - Salt, Pepper, and Pairings - discusses the history, origins, uses and fascinating facts surrounding these favourite seasonings. Plenty of advice reveals the many different varieties of each and which ones taste best with different kinds of foods. The bibliography will lead newly converted aficionados to more in-depth information. Created by a quartet of cookbook professionals including writer/stylist Sandra Cook, photographer Deborah Jones, art director/stylist Sara Slavin, and designer Louise Fili, Salt & Pepper will feed the mind, the eye, and most importantly, the stomach.

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About the Author

Sara Slavin is an art director and stylist who collaborates with photographers, designers, and publishers on editorial projects throughout the country. She has co-authored numerous books, including Espresso and The Art of the Bath (both published for Chronicle Books). Her work is featured with Sandra Cook in the award-winning Hot, Sour, Salty, Sweet. Sandra Cook is a chef by training with a food styling career in film and photography. She produces food projects for advertising clients internationally. Her recipes are found in several award-winning Chronicle Books, including Espresso, Chocolate, and Tea Deborah Jones has won an International Association of Culinary Professionals award for her photography. Her images appear in many cookbooks, including Michael Chiarello's Casual Cooking (0-8118-3383-6), A Perfect Glass of Wine (0-8118-1295-2), and the Vege

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Salt is the essence of the sea, the body of water that all life came from. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Amazon.com: 3.0 out of 5 stars  2 reviews
4 of 5 people found the following review helpful
5.0 out of 5 stars The Fine Art of Cuisine: Some Important Players 20 Nov 2005
By Grady Harp - Published on Amazon.com
Format:Paperback
Books on foods, regional and international cuisines, and monographs of elements of the culinary palette have become increasingly artistic in recent years. SALT & PEPPER is one of the prime examples of taking a simple topic (sort of one of the fundamentals of life!) and making it blossom into a treatise of historical interest, exquisite photography, excellent writing, and superb recipes related in terms that make them jump into your psyche.

Sandra Cook and Sara Slavin with photographer Deborah Jones have addressed the importance of salt and pepper in our culture and in the world's history of trade and cuisine, and together have created a beautiful little book, radiant with color and classy design, and not only informative to the mind but also to the kitchen. The uses of both salt and pepper are discussed not only as ingredients in standard cooking, but also as matrices to support the flavors of foods placed atop them, dredging, brining, and decorating in extraordinary ways. Jones' photographs have a fine Zen quality to them and would look well framed as kitchen art!

The very low cost of this superb book makes it a terrific must for the kitchen, for bread-and-butter gifts, or for stocking stuffers for the gourmet cook. It is a knockout! Grady Harp, November 05
2 of 4 people found the following review helpful
1.0 out of 5 stars Just another collection of recipes 13 Mar 2006
By Tracy Tondro - Published on Amazon.com
Format:Paperback
I thought this book would give me some idea of how salt works while cooking. I often cook without recipes, so knowing how and when to add salt is an important part of having a dish realize its full potential.

Instead, the only prose is a chatty and trivial history of salt. You could get better info than that on the internet. The rest of the book is comprised of straightforward recipes that just happen to include, you guessed it, salt! Like how many recipes don't.

There is nothing special about this book. Better to go to a local bookstore and find a recipe book that interests you.
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