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Reading F

English Editions

Magazine F: SALT

SALT, No. 1

This first issue of Magazine F takes the reader on a journey to understand the history, and tradition of salt. From salt production on a Danish island, salt cured jamon in Spain, to making tsukemono in the kitchens of japan. Exploring the relationship humans have had with salt over the centuries.

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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

Description

Salt

Salt is an essential ingredient, a compound of sodium and chlorine, has had a wide impact on society, culture, economy, and of course, people’s lifestyle. The first city ever built by Homo Sapiens was located close to the Dead Sea where high-saline water yielded salt easily. In the ancient times, people waged war against each other for salt. It also contributed to the development of traditional foods, such as jamón, tsukemono, and kimchi, used as the catalyst to preserve them for a long time. For thousands of years, salt has played a critical role in all kitchens around the world to enhance the favor, and it now stands as a symbol in itself on people’s table.

Additional information

Weight 380 g
Dimensions 9.5 × 6.75 × 0.75 in
Publisher

JOH

Pages

148

Size

6.69 X 9.45in

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