Sea Salt

A Perfectly Seasoned Cookbook

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Pub Date 3 May 2022 | Archive Date 31 May 2022

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Description

‘This beautiful book, written collectively by a whole family about their shared passion and business, celebrates the irreplaceable savoury edge of salt – in its flakiest most appetising form. And the recipes are irresistible too.’ – HUGH FEARNLEY-WHITTINGSTALL

After 20 years of making award-winning Halen Mon sea salt, the Lea-Wilson family have put together a collection of recipes on how to showcase this often misunderstood and misused ingredient.

Learning to season properly is what separates a good cook from a great one. It isn’t a simple case of how much is added but also when these crystals are used: at the beginning of meal prep to help sunny tomatoes sing; coating your meat just before cooking to help the salty char form and the meat stay juicy; or right at the very end, scattered over a chocolate torte to make it all the more chocolate-y.

Brine, cure and pickle your way through this book, learning to use salt in new ways to make everyday food more vibrant and flavourful. From a sophisticated fennel and almond lasagne to toasted milk cookies, delicate salt marsh lamb to juicy black pepper brined corn, this book brings new techniques and a breath of fresh inspiration to your plate.

With every bit as much attention paid to vegetables and sweet dishes, as well as meat and fish, and beautiful photography shot on location on the wild island of Anglesey throughout, this book celebrates the most important ingredient in your kitchen.
‘This beautiful book, written collectively by a whole family about their shared passion and business, celebrates the irreplaceable savoury edge of salt – in its flakiest most appetising form. And the...

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ISBN 9780711265745
PRICE US$36.00 (USD)

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Average rating from 19 members


Featured Reviews

ARC from NetGalley

I enjoyed this book a lot, a lot of cook books just re hash the same material this one had a good variety with a hero ingredient at the centre, namely sea salt.

Very Welsh, with the Welsh language on almost every page somewhere which was great to see.

Pictures are beautiful and the text is easy to read and recipes easy to follow. That said, this is an expensive food cookbook. Expensive for time and ingredients, it's not for everyday cooking, this isn't a fault its just worth mentioning.

Favourite recipe would be the toasted milk cookies, cocktails and the foccacia recipe.

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Publication date: May 3, 2022

(I had already read a co-worker's copy and can therefore read and review in less than an hour!)

Thank you to NetGalley, the author, and the publisher for the opportunity to read and review an advanced reader's copy of this book. This in no way affects my review, all opinions are my own and may be affected by the fact that I currently have nothing better to do than read multiple books a day!

SYNOPSIS
*****************
After 20 years of making an award-winning sea salt the Lea-Wilson family has put together a collection of recipes on how to showcase this often misunderstood and misused ingredient.

A core part of cooking, correct seasoning is what separates a good meal from a great one. It isn’t a simple case of how much is used but when these salty crystals are used: at the beginning of meal prep to help sunny tomatoes sing; dusting your meat just before cooking to help the salty char form and the meat stay juicy; or right at the very end scattered over a chocolate torte to make it all the more chocolate-y. And where would we be without the perfect combination of delicate sea salt and caramel?

Just as crucial is how sea salt is used: as a brine, cure, key component in pickles or in flora and fauna kissed by the sea.

Covering the basics from low-fuss ‘cooking’ with raw ingredients in simple salads and the perfect salted butter, to salty snacks and comfort food for rainy days. As well as providing a masterclass in seasoning with spectacular dishes from seafood cooked over a fire, a Reuben sandwich from scratch or even the perfect fritto misto that will keep you coming back for more. Not forgetting some perfectly balanced drinks with a hint of sea salt to enhance their flavour.

These recipes from the Anglesey-based family will help alter how you use salt in all aspects of your cooking, making it work harder and bringing better-seasoned dishes to your table.

With every bit as much attention paid to vegetables and sweet dishes, as well as meat and fish, and beautiful photography shot on location on the wild island of Anglesey throughout, this book celebrates the most important ingredient in your kitchen.

I have a serious BUGABOO about the term sea salt...ALL SALT COMES FROM A SEA ... but how it is processed (or not...iodine makes it chemical and many brands bleach it as G-D forbid it isn't snow white) and how it tastes are 100% different. Add in kosher salt which has half the sodium of other salts and flaky salt and large-grain salt and one needs to take this book ... WITH A GRAIN OF SALT!!

I am all about sweet and salty and this book is wonderfully full of recipes that are brought to life with salt....and the photos are STUNNING! The recipes are well written and understandable by cooks of all levels and the photos make the food very appealing to me and other food lovers out there and I plan to buy a copy for myself and make almost all of them.

I especially love the book because it uses primarily whole ingredients instead of pre-prepared and packaged foods. My nephew says that I never have any food in the house, only ingredients --- that is why I cook so much. I also refuse to eat or cook with Frankenfoods such as "chick'n" and its 88 ingredients vs. 🐔chicken🐔 having one and cheese that does not come from an animal is udder nonsense!)

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The most aesthetically pleasing cookbook I’ve seen in a while. This cookbook is perfect for the foodie in your life. The recipes are not your run of the mill average recipes. These are fancy but not fussy. I don’t know that I’ll be trying venison tartare anytime soon but I could!

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Sea Salt by The Lea-Wilson Family is a really gorgeous look at how one family fell into the business of making sea salt and turned it into a lifelong passion. The book captures, at a high level, the process of making salt but more importantly it showcases family recipes of how to use it most effectively. The photography is completely gorgeous - it is like an escape to the Welsh island of Anglesey.

The book is broken into the following sections:
Raw Seasoning
Hot Seasoning
Brining
Pickling + Fermenting
Curing
Flavours of the Sea
Seasoned Sweets + Drinks

Picking up this book will make you a better cook and will expand your mind around how to use salt.

Sea Salt is out now - thank you to Netgalley and Quarto Publishing Group – White Lion for the ARC.

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I am enjoying this book immensely. The recipes are so fresh and vibrant and the ones I've tried so far have come out really well. I felt I got to know the family as I read the book. It is a book created with love. So looking forward to trying more recipes.

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This is book is great for people interested in learning about salt. It has a lot of interesting recipes for special occasions.

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Everything you need to know about salt, and more is included in Sea Salt: A Perfectly Seasoned Cookbook. This cookbook is different than expected because although there are appealing recipes for dishes most will want to serve, it presents dozens of recipes to make sauces and condiments to go with your favorite meats, poultry, and other dishes. Of course every recipe contains salt, but as the book points out, not all salts are the same, and different kinds of salt go better in some recipes.

Actually, the book is fascinating for anyone who wonders about the diverse world of salt; sea salt is especially trendy right now. While this isn’t an all-purpose cookbook, it is worth purchasing just to learn about the kinds of salt, their uses, and a primer on salting in order to cure foods. The book is filled with salads, soup, pizzas, mouthwatering desserts, and salted meats and fish. Also included are gorgeous photographs of most of the recipes. Because the authors, who own a salt company, are foreign the recipes are interesting and unique. Their salt is gathered from a coastline in Wales and the recipes reflect the influence of the region.

While this isn’t a cookbook for those who don’t enjoy cooking and learning about ingredients, most foodies will love the information and want to fill their refrigerators with the condiments and sauces to serve with their favorite foods. Some of the recipes seem like a challenge, but are worth trying. Who knew that salt was so important and interesting?

Special thanks to NetGalley for supplying a review copy of this book.

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First of all, I absolutely love the cover! Secondly, the photography in this book is so beautiful! Immediately upon looking at one of the recipes, it instantly makes you want to try all the recipes. I will say that some of them are a bit "fancy" in terms of some of the ingredients but nothing that one cannot make. Overall, this is a great cook book to add to your growing collection.

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Gorgeous book! The pictures and ideas used in this book were just amazing. Such a ton of ideas for a condiment as simple as sea salt! From churning butter to brining…. So many uses and such an important spice. I would definitely love a seat at this family’s table. Five stars!

I received a complimentary copy to read and voluntarily left a review!

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Contrary to all the bad things we read about salt, it really isn't that bad for us and allows are not only to flavour our food but preserves it.
The recipes at the beginning of the book uses sea salt to enhance the flavour of the dish - and the recipes are for both raw and cooked dishes, easy to make with a special ingredient of salt added The rest of the book features dishes that require salt to pickle or fermenting or in curing and brining.. The recipes are easy to make at home and are quite good for your health as well/
Lovely book, with great recipes and photos.

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I was lucky enough to meet Jen and her mum Alison at Harwarden, Wales just before the launch of this book. I had spotted this as a possible request prior to meeting them, but their descriptions and enthusiasm for all things sea salt decided me on putting in a request to review.
The book was a family lockdown project (as outlined in the introduction) and has seven sections - Raw seasoning, Hot Seasoning, Brining, Pickling & Fermenting, Curing, Flavours of the sea, Seasoned Sweets & Drinks. The recipes are straightforward and they are accompanied by beautiful photographs. I have many post it notes of recipes to try, however the brining section in particular was a revelation.
At Harwarden the brined lemon sole recipe was mentioned and was the one that had me hooked. I tried the recipe with sea bass fillets which worked a treat. The fish fillets are only brined for 15 minutes in a salt heb mix but wow what a difference it makes to flavour and texture. I would highly recommend this and next will try the brined chicken wings - brining is a popular cooking method in the USA so I have been down many a Google rabbit hole investigating this further!
I will be continuing cooking (and eating) my way through this book all summer and hope you will too.!
My thanks to the publisher and Netgalley for allowing access to this ARC.

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Such a beautiful book, the images, and language transported me to the wild island of Anglesey, I could almost feel the salt of the sea air as I read it.

I genuinely didn't realize there were so many interesting things you can do with a single ingredient - Some recipes I can't wait to try, (toasted milk cookies here I come!), and some I'll merely dream of :) - thank you to the Lea-Wilson Family for this delight.

Thank you to Netgalley & Quarto Publishing Group – White Lion, White Lion Publishing for a copy of the ARC in return for my honest review.

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Cookbooks that center on a single ingredient??? They are, without a doubt, my #1 favorite.

The chapters are as follows: raw (cold) seasoning, hot seasoning, brining, pickling + fermenting, curing, flavours of the sea, and seasoned sweets + drinks. For anyone that is limiting their salt intake or worried about how much they consume, I would still happily recommend this book. I think Sea Salt will educate and illustrate to home cooks that *when* you add salt to a meal is just as important as what kind. There is no greater offense than someone asking for salt tableside when you serve a meal.

I used to teach cooking classes and we had a Salt, Fat, Acid, Heat series. On the salt day, my coworkers and I would line up little ramekins and Dairy Queen spoons filled with different salts and salty foods like olives, capers, you name it. Salt is a flavor enhancer. It's the reason why going out to eat tastes so incredible.

I once worked for a chef that said all cooking is is "controlling water" and I 100% think this book illustrates and confirms that theory.

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