The Salt Book

“The ability to salt food properly is the single most important skill in cooking. When new cooks start at the restaurant, this is one of the first things I try to convey. Salt is the primary seasoning ingredient we use. It heightens the flavour of everything across the board, no matter what you’re doing: even some sweets. Without it, the flavour of meats and vegetables and fruits is a little flat, dead … insipid. Salt opens up flavours, makes them sparkle. But if you taste salt in a dish, it’s too salty.”

Great, Grand & Famous Champagne: Behind the Bubbles

Part of the Great, Grand & Famous series, Great, Grand & Famous Champagne: Behind the Bubbles will bring together the stories of the great champagne houses, the personalities that shaped the champagne industry and built its great brands, and the social history of champagne.

The book will contain profiles of the great champagne houses including Ruinart, Taittinger, Moët & Chandon (incl. Mercier), Lanson, Veuve Clicquot, Louis Roederer, Piper Heidsieck/Heidsieck & Co./Charles Heidsieck, Laurent Perrier, Bollinger, Krug, Pol Roger, Mumm, Alfred Gratien, Billecart-Salmon and Gosset.

The Salt Book

Discover how to salt, when to salt, which salt, why salt, salt trends, salt facts, salt recipes, salt techniques, chefs on salt and salt at table. The Salt Book – Your guide to salting wisely and well, with recipes.

Waldorf Hysteria

Waldorf Hysteria brings together stories that illustrate the theme, ‘A hotel is a funny place’. Eccentric guests, bad behaviour, outrageous requests, pampered pets, prying paparazzi, sex, scandal and celebrities—it’s all here. With fascinating photograph