To take your cooking to a new level you must try new things away from the norm and using a salt block is one those things. Mark Bitterman wrote the book on salt block cooking and here it is, along with two of Bitterman’s professional grade, hand-harvested Himalayan salt blocks! This mineral-rich salt block enhances the flavors of anything placed on it, making it great for chilling steaks and seafood, chilling and serving sushi or beef carpaccio, and even searing shellfish tableside. Each block is handpicked from the purest seams located in the 600 million year old salt deposits deep under the rugged Punjabi landscape. Boasting the ability to withstand extremes ranging from -320°F to 900°F and thats impressive. So go HERE learn more on this set and also purchase…go!
-MS