The Interview: Cooking With Salt

Title

The Interview: Cooking With Salt


Mark Bitterman is a selmelier -- an expert in culinary salt.  He's also the author of Salted: A Manifesto on the World's Most Essential Mineral.  His website and shops in Portland, Oregon and New York's Greenwich Village, all called The Meadow, sell more than 100 different types of salt from around the world. 

Mark's years of salt obsession have made him know more than probably anyone about salt's history, geography, chemistry, and most important -- how it makes the food we cook taste its best.  He talked with us about how iodine ended up in salt, why kosher salt is not the best choice for home cooks, the three salts we should keep in our pantries, and how to use salt with a purpose.

Category

Tags

AudioNuts & SpicesThe Meadow

Related

Newsletter Sign-Up

Tart: Like Meyer Lemons

required

required

required

The City Cook Newsletter
required

You will receive an email shortly, please follow the link to verify your subscription.

More The Interview