Sea Salt Sweet: The Art of Using Salts for the Ultimate Dessert Experience, by Heather Baird
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Sea Salt Sweet: The Art of Using Salts for the Ultimate Dessert Experience, by Heather Baird
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Make Your Desserts Even Sweeter—With Salt!
If you've ever dipped pretzels in melted chocolate or sprinkled salt over a juicy melon slice, then you’ve discovered the magic alchemy in mixing saltiness with sweetness. The recipes in Sea Salt Sweet take it up a notch, combining these two great tastes in ways you’ve never imagined. Award-winning blogger and master baker Heather Baird teaches you how to use fine artisan salts — from Maldon Sea Salt and Red Hawaiian Salt, to Himalayan Black and French Grey Salt — to make mouthwatering desserts for any occasion. From sure-to-please classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte, Sea Salt Sweet offers delectable “must-try” treats for the salty-sweet lover.
Sea Salt Sweet: The Art of Using Salts for the Ultimate Dessert Experience, by Heather Baird- Amazon Sales Rank: #68795 in Books
- Published on: 2015-11-03
- Original language: English
- Number of items: 1
- Dimensions: 7.10" h x .90" w x 7.10" l, .0 pounds
- Binding: Hardcover
- 232 pages
Review
[B]aking blogger Baird (Sprinklebakes) provides a guide to salt textures (coarse, fine grain, flake), a glossary, and a list of online suppliers [and] organizes her recipes by amount of salt; bakers who prefer just a pinch can try treats such as butterscotch budino tiramisu and caramel buttermilk tart with cornmeal crust, while serious salt lovers may turn to the more aggressively seasoned smoke and stout chocolate torte and candied Kalamata olives. Bakers who like desserts with a savory twist will enjoy this cookbook, along with Agatha Kulaga and Erin Patinkin’s Ovenly.--Library Journal
"Illustrated with sumptuous color photography... a treasury of unforgettably tasty delights!"--The Cookbook Shelf, Midwest Book Reviews
About the Author Heather Baird is the author of SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist. Her food blog has been twice nominated by Saveur magazine as best baking blog, and her desserts have been featured in Better Homes and Gardens, Ladies' Home Journal, BettyCrocker.com, and HGTV.com. She lives in Knoxville, Tennessee.
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Most helpful customer reviews
2 of 2 people found the following review helpful. A must have for dessert lovers! By PinkElephants If you like dessert, you will love this cookbook. Almost all baked desserts use a little bit of salt in the recipe to make the other flavors pop, but this book takes it to a whole new level. Heather shows you how to use different kinds of salt to punch up any kind of sweet snack, from pretzels and puddings to souffles and sorbets. There is just something about that balance between salty and sweet that makes the palate sing, and just browsing through the pictures and recipes in Sea Salt Sweet makes my palate want to sing operas! I especially love the section on making and blending your own salts at home. What a great way to personalize any recipe! This is definitely a must have for bakers and dessert lovers. Also, check out Heather's blog Sprinkle Bakes for more of her delicious, beautiful desserts!
1 of 1 people found the following review helpful. Awsome Cake But Needs GANACHE Made With Cream! By ybroller The cake on the front cover looks awesome. Pics, ingredients list and the process of making this cake on pages 182-186. This is a practice in futility to make this cake. This cake is best if done in stages. The directions are a little unorganized. It took a full day to get ingredients and the assembly done. After the cake assembly was finished I moved on to the Ganache. That's where the trouble began. The Ganache ingredients list calls for semisweet chocolate, chocolate stout, unsalted butter, dark corn syrup and pure vanilla extract. However in the instructions for the Ganache there is a mention of "cream", i.e. "Whsk until the chocolate and cream are smooth and well combined". Hmmm. But no cream was listed in the ingredient list! Recheck list. No cream. I followed the directions and the Ganache was a runny mess. For the time that it takes to make this beautiful, tasty cake, it was a bust when it came to the final presentation as directed. Note to self. Read and reread directions and understand them and trust your instinstics-knowing Ganache has "cream"!Also not mentioned, this cake is best kept frozen until ready to serve. Gets real messy soft if left unrefrigerated/unfrozen.
1 of 1 people found the following review helpful. Visually stunning - yet delicious! By Amazon Customer I've followed Heather's blog (SprinkleBakes) for years, awed with her absolutely gorgeous visual styling. Everything she's ever done is a piece of art. Usually, pretty things are less tasty, but this is not the case for Heather! Every recipe of hers that I have ever used has come out absolutely delicious, and she even shares her techniques, which is a fairly rare thing. I've picked up so many awesome tips and tricks, and crowd-awing desserts for my repertoire.This book wonderfully displays Heather's evolving skills. The photos and styling are stunning; it's a treat just to leaf through the pages. But even better is the knowledge that she's included all the information so we can make something that looks that good ourselves, that nothing is hidden or secret. The recipes are grouped into sections, the first having just a hint of salt, and the last using a hefty dose, so there's something in there for timid or adventurous palates.
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