From Brady: "This is, hands down, the best book I have ever read about the topic of salt. It's simply fascinating and the pictures of the different ways of making salt around the world are beautiful! Just a lot of fun to poke around in and expand your knowledge of this fascinating substance."

From the maker: "James Beard Award Winner! 2011! Mark Bitterman captures the nuance and beauty of salt in this stunning field guide featuring hundreds of varieties with photos."

"From the elegant fleur de sel and flake salts to 500 million year old Himalayan salt slabs that resemble pink quartz, Bitterman explains the history and science of salt production. The book profiles over 150 salts, and includes 50 recipes that showcase this versatile and marvelous ingredient. Whether he's detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic salt making settlements in France, or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission in Salted is to encourage us to explore the dazzling world of salt beyond the iodized curtain."

Hardcover. 320 pages.