Sea salt sweet : the art of using salts for the ultimate dessert experience / Heather Baird.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- unmediated
- volume
- 0762453966
- 9780762453962
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
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Main Library | NonFiction | 641.86 B163 | Available | 33111008366276 |
Enhanced descriptions from Syndetics:
Make Your Desserts Even Sweeter-With Salt! Expert baker and blogger Heather Baird of Sprinklebakes shows novices and experts alike how to source, select and bake-and-sprinkle delicious treats.
If you've ever dipped pretzels in melted chocolate or sprinkled salt over a juicy melon slice, then you've discovered the magic alchemy in mixing saltiness with sweetness. The recipes in Sea Salt Sweet take it up a notch, combining these two great tastes in ways you've never imagined. Award-winning blogger and master baker Heather Baird teaches you how to use fine artisan salts - from Maldon Sea Salt and Red Hawaiian Salt, to Himalayan Black and French Grey Salt - to make mouthwatering desserts for any occasion. From sure-to-please classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte, Sea Salt Sweet offers delectable "must-try" treats for the salty-sweet lover.
Includes index.
Mixing saltiness with sweetness creates a magic alchemy... and some very mouthwatering desserts. Baird teaches you how to use fine artisian salts in sure-to-please reincarnations of classics and more exotic choices.
Salt savvy -- A rainbow of sea salts -- Baking with salt and sodium intake -- Gourmet and artisan sea salts -- Salt textures -- Salty language (a glossary) -- Getting started -- Baking equipment -- Ingredients -- Chapter 1: A pinch -- Chapter 2: Just a sprinkle -- Chapter 3: A dash or two -- Chapter 4: Well-seasoned -- Chapter 5: DIY sea salts -- Online resources and suppliers.