Magazine F Salt
Magazine F Salt
Magazine F Salt
Magazine F Salt
Magazine F Salt
Magazine F Salt
Magazine F Salt
Magazine F Salt
Magazine F Salt
Magazine F Salt
Magazine F Salt

Magazine F Salt

Regular price RM82.00 RM0.00
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CONTENTS:

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


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