Mark Bitterman, James Beard Award winning author, shares his unique and renowned book collection.
Mark's first book, Salted, was a smash hit and won a James Beard award for his thorough exploration of everything salt. The second book, Salt Block Cooking, again pioneered new concepts in cooking, leading the charge into the culinary adventure of cooking on salt blocks. Next, Mark tackles the drink and cocktail world with Bitterman's Field Guide to Bitters & Amari. Bitterman's Craft Salt explores craft salt makers all over the world to showcase the process of these beautiful salts and creates recipes to bring these salts to the masses. His latest book, Salt Block Grilling, is the second installment of Salt Block Recipes and elevates the use of Salt Blocks for summer fun, grill outs and more!
Mark has shared salt and bitters at the Smithsonian, the James Beard House, the French Culinary Institute, the Institute of Culinary Education, Le Cordon Bleu, and with chefs and home cooks around the world.
Cooking Light named Mark a Local Food Hero, and Food & Wine named him a Tastemaker. He has been featured in The New York Times, The Atlantic, O, GQ, Rachael Ray, Wine Spectator, GQ, Esquire, and on The Splendid Table, All Things Considered, Bizarre Foods, CBS News, ABC News, Fox News, MSNBC, CNN, the History Channel, and more.