A precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of cooking.  Himalayan salt blocks, for years the stuff of Iron Chef panache, are today available at specialty retail stores around the world. And the market is growing. This is the first book to address this subject, along with 70 recipes designed for using this unique cooking tool.This is the definitive text on Himalayan salt blocks, written by the man who wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!“Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza.
