In Salted, award winning author Mark Bitterman traces the mineral’s history, from humankind’s first salty bite, to its use in modern industry, to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts.

Whether he’s detailing the glistening staccato crunch of Fleur de Sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of the Salt Blocks made from boulders in the Himalayas, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.