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kristennd's review
4.0
Long before salted caramels, chocolate-covered pretzels, and kettle corn, we've been enjoying salt with sugar. Look at french fries with ketchup, cinnamon toast (usually with salted butter), PB&J, and margaritas. Very few of these recipes go over the top with their use of salt; anything with nuts is pretty logical, for example. She's just making them even better. 'Snappier' was a good term for it. And the few recipes that don't seem likely candidates still sound amazing in a salt-free version, like jasmine rice pudding with coconut milk and lime zest, served with fresh mango. There are some really interesting pairings, like using brown sugar in hot chocolate, peaches with cornmeal (two recipes), and butterscotch topped with actual Scotch. I really appreciated the techniques section in the beginning, which includes warnings of what would go wrong if you didn't do it properly. There is extensive discussion on the best kinds of chocolate and salt to use, although I'm left quite fuzzy about what 'regular' peanut butter is. Fresh fruit desserts are left appropriately simple, rather than being pumped up with chocolate, cream cheese, etc. Many uses for pecans, which I love. Sadly, only about 1/3 of the recipes had photos (all of the finished product), but that does keep the price down. I couldn't wrap my head around some of the steps in the coffee cake (not enough tube pan experience), and calling for peeled sliced fresh peaches in cups rather than pounds isn't helpful, but everything else seems very straightforward. The sauces all have short lifespans, so gifting options are limited, but something like peanut butter sauce for a banana split wouldn't ever make it out of the house anyway.
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