Salt was a New York Times Bestseller and Anthony Bourdain (who I respect) says “…a must-have for any serious cook or foodie.” I bought this book thinking that I was going to love it. Well, I hated it. Honestly, I’ve only read about a quarter of the book but I couldn’t get through it. It’s really a history book and as much as I love salt as an ingredient or seasoning, this book is just so boring if you’re not into history. I’m giving it to my dad. BTW, for foodie reading, I loved Fast Food Nation by Eric Schlosser.
We haven’t read any of the following, but they were reco-ed by Time Out NY for foodie lit: Heat by BIll Buford, The Food Snob’s Dictionary by David Kamp & Marion Rosenfeld, Blood, Bones & Butter from the Prune chef-owner, Gabrielle Hamilton, and (of course) Kitchen Confidential by Bourdain.