Salt and Pepper - Tapa blanda

Common seasonings as they've never been seen before.

Found on nearly every dining table, salt and pepper are usually used without much thought -- just sprinkled on dishes as a matter of routine. In Salt and Pepper, acclaimed chef Jody Vassallo reveals a new potential for these common seasonings. This book features recipes from around the world that use salt and pepper -- or both -- as the theme ingredient, blowing the dust off these condiments so taken for granted. In addition to recipes for main dishes, there are those for rubs, marinades and preserves. Each dish features a dazzling full-color photograph.

A special section details the amazing range and variety of salts and peppers that are now commonly available. The recipes, which offer a feast for any table, include:

Salt-crust fish with caper sauce
Lobster with green pepper Mornay sauce
Steamed asparagus with pepper-basil mayonnaise
Creme Brulee with lemon and passion fruit confit.

From appetizers to desserts, this cookbook is seasoned with special recipes to delight any home cook. Salt and pepper will never be taken for granted again.

Jody Vassallo has been writing cookbooks for the past 10 years, and is currently based in Australia. She has spent years traveling through Asia, the South Pacific and the Middle East, exploring remote areas and collecting recipes.