Description:
In Salt and Pepper, Michele Anna Jordan reminds us that salt is the spice of life: we cannot live without it. Pepper, on the other hand, is only a much enjoyed culinary pleasure. Such bold statements are typical of Jordan, who writes with a strong voice. She is informative, challenging, opinionated, and poetic, giving us vivid images of places and flavors. She describes the delicate salt from the French Île de Ré as "salty jewels for the tongue to savor." Jordan takes us to Malaysia, sharing how peppercorns are grown, harvested, and processed, and to Poland, where chandeliers now hang in their rock-salt mines. She explains how Lampong, Sarawak, and Malabar peppercorns differ, and compares the salt from O-shima Island in Japan to Lima and Sea Stars salts. Finally, Jordan shares the ultimate mystery of salt--that no one yet understands exactly how and why it improves the taste of what we eat. Jordan's food is elemental and intriguing. Spaghetti with Black Pepper and Nutmeg, Green Peppercorn Mayonnaise, and dozens of other recipes require only three to five ingredients. There are also wonderfully complex dishes, such as Pork Roast with Dried Plums and Black Pepper, spiked with smoky Chipotle chiles and orange zest; and Poached Meat Loaf with Peppercorns, zinged with mustard and aromatic with green peppercorns. Potato lovers must not miss the roasted Clay Pot Garlic Potatoes or her Onandaga Salt Potatoes--new potatoes boiled in heavily salted water. --Dana Jacobi
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