The Salt Book, by Fritz Gubler, David Glynn and Russell Keast, Whitecap Books.
THE authors of The Salt Book would like you to believe that food is bland without salt.
They suggest there is a "magical" element to salt, and note that an unseasoned steak or green beans cooked in plain water are unpalatable.
Whether or not you agree with their opinion, this book is an interesting browse with lots of information about salt, including what it is, where it comes from, and how to use it. It has recipes for both sweet and savory dishes, as well as specific sections with directions for making flavoured salt, sauces and cheese, among other options.
There are plenty of colourful photos, and the recipes are presented in an easy-to-read format.
