エジプト塩の本

I’ve been sprinkling Egyptian salt into my cooking for a week now and the book’s chapter on how it changes texture in bread is genuinely eye-opening. The photos of the salt mines are gorgeous, too. Honestly, I didn’t expect to read it cover to cover in one sitting.

The layout makes it so easy to flip between the history and the recipes, and I’ve already tried two of the salt-blend ideas from it. The binding lies flat on the kitchen counter, which is a small thing but makes a big difference when cooking.

The photos of the salt crystals are incredibly clear and detailed, almost like you can see the individual grains. I’ve already learned more about ancient harvesting methods from the first chapter than I expected.