General Discussion

Preserving Salt

Salt, preserving, and saffron

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General Discussion

Salt, preserving, and saffron

Suzanne Fass | Oct 17, 2001 07:38 PM

The current (October 22) issue of The New Yorker has a set of 1-paragraph discussions of 3 new books: "Pickled, Potted, and Canned" by Sue Shepard; "Salt: A World History" by Mark Kurlansky; and "Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice" by Pat Willard. If anyone has read any of them, how about a hound's view? (Boy, does this make me miss my local library, which is in the still-closed hot zone.)

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