Salt and Pepper

by Jody Vassallo, Deirdre Rooney (Photographer)

Common seasonings as they've never been seen before. Found on nearly every dining table, salt and pepper are usually used without much thought -- just sprinkled on dishes as a matter of routine. In Salt and Pepper , acclaimed chef Jody Vassallo reveals a new potential for these common seasonings. This book features recipes from around the world that use salt and pepper -- or both -- as the theme ingredient, blowing the dust off these condiments so taken for granted. In addition to recipes for main dishes, there are those for rubs, marinades and preserves. Each dish features a dazzling full-color photograph. A special section details the amazing range and variety of salts and peppers that are now commonly available. The recipes, which offer a feast for any table, Salt-crust fish with caper sauce
Lobster with green pepper Mornay sauce
Steamed asparagus with pepper-basil mayonnaise
Creme Brulee with lemon and passion fruit confit. From appetizers to desserts, this cookbook is seasoned with special recipes to delight any home cook. Salt and pepper will never be taken for granted again.

Genres: Cookbooks

160 pages, Paperback

First published March 1, 2005

Reviews

[Andrea Zabel · Rating 4 out of 5]

I love the Black Pepper Pistachio Ice Cream, the Beef Cooked in a Salt Crust, Preserved Lemons, Fish baked in A Salt Crust