Free United States shipping.   Inquire about international orders.

ABOUT MAGAZINE F

 

INTRO LETTER FROM F
DESTINATION
Beautiful salt-making regions around the globe reflecting history and contemporary life
AT LÆSØ
Salt production and distribution on the small Danish island of Læsø
SALT ROAD

Spain
Jamón – F looks into one cured Spanish staple, jamón, at the famed Cinco Jotas restaurant in Jabugo, the jamón mecca Jamón
Maestro- Enrique Caballero, owner-chef of Jaylu
In Conversation
Philosophies and wisdom on how to use salt from two iconic Spanish chefs Joan Roca, El Celler de Can Roca Carme Ruscalleda, Sant Pau
Japan つけもの (Tsukemono) – F explores a traditional Japanese cured food, tsukemono, at the historic Kyoto restaurant Shibakyu
In Conversation
– Masahiro Hamaguchi, owner-chef of salt-themed Tokyo restaurant Sel Sal Sale
F LAB
An experiment to see how salt changes meat
ACADEMIC MANUAL Intriguing facts on salt, organized into six themes
INTERVIEW
Craig Cormack, salt guru and owner-chef from South Africa who pairs wine and salt
ON THE TABLE
Popular salt-themed restaurants and dessert shops all over the world
USER SCENE
Four gourmets share how they most enjoy salt
F CUT An aesthetic perspective on various salts with distinct colors and forms

INTERVIEW
Salt as an innovative business, as told by Ben Jacobson, owner of Portland- based Jacobson Salt Co.

RETAIL
Salt-themed shops in London, Paris, New York, and other influential metropolises

EXTENDED
Examples of industrial uses for salt
MARKET Snapshots of widely known salt products by type
REFERENCES Cooking books and videos recommended by salt makers and chefs OUTRO DICTIONARY

Description

Accordion Content