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Portland, OR

5032884633

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Author

James Beard Award Winner! 

James Beard Foundation Award

Mark Bitterman is quick to point out that he does not consider himself to be a foodie. His interests fall in the direction of places, people, and moments in their crude, fibrous, unpasteurized state. Put another way, he finds that behind every impeccably tweezed plate of highfalutin culinary perfection is a mountain hut, suburban shack, farmland farmhouse, woodland campfire, inner city dive, or sun-bleached sea shanty that surpasses that impeccably tweezed plate, easily. Why? The original article is free of human ego, rooted instead in the a vast history of agriculture, trade, culture, famine, love, and sensory pleasure. This is the land of cooks not chefs, diners not foodies. His five books to date explore this land in their own way—a mix of personal history, technical experimentation, hard research, and fugue state induced by the practice of prizing fresh discoveries from inside the dewy rind of other discoveries, like Russian dolls made of cantaloup.


Salted: a manifesto on the world's most essential mineral, with recipes

Bitterman captures the nuance and beauty of salt in this stunning field guide featuring hundreds of varieties with photos. From the elegant fleur de sel and flake salts to 500 million year old Himalayan salt slabs that resemble pink quartz, Salted explains the history and science of salt production. The book profiles over 150 salts, and includes 50 recipes that showcase this versatile and marvelous ingredient. Whether detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic salt making settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Mark's mission in Salted is to encourage us to explore the dazzling world of salt beyond the iodized curtain.

From Publishers Weekly

Bitterman explains that his love of salt began after eating a sublime steak at a relais on a trip to France. After learning about the cooking method and cut of meat, Bitterman concluded it was the "hefty nuggets of opalescent salt" that were responsible for his unforgettable meal, and he set out to meet the family of salt makers responsible. After opening an artisanal-product boutique with his wife, which includes a showcase of salts, Bitterman takes on the role of official "selmelier." In this entertaining and well-researched volume, he profiles 80 varieties of artisan salts, along with a quick reference guide to more than 150 salts for an easy-to-understand crash course on salt. The text-heavy though beautifully photographed title covers the history of salt and all things related. Recipes round out the work, and although pedestrian dishes such as hamburgers, potato chips, and sauerkraut are included, beginners may be intimidated by sophisticated selections like roasted marrowbones with sel gris; salt crust–roasted partridge with figs and chocolate-balsamic syrup; and jal jeer (an Indian lemonade). An informative and easy-to-follow "Cooking on Salt" chapter just may have the more adventurous home cooks and the DIY crowd running out for their very own Himalayan salt block.

"If you care about salt you will be over the moon about Salted by Mark Bitterman."
--6 best food books coming this fall, Christian Science Monitor


bitterman's field guide to bitters & amari

#1 Best Seller at Tales of the Cocktail 2017

The most comprehensive handbook available on selecting, understanding, mixing, and cooking with bitters, for everyone from professional bartenders and chefs to casual entertainers and home cooks. Hundreds of cocktail bitters are on the market, and millions are turning to them to add punch, pizzazz, and complexity to their cocktails and even their cooking. But the storm of exciting brands and flavors has even the savviest bartenders puzzled over their personalities and best uses. Bitterman's Field Guide to Bitters and Amari is the handbook that decodes today’s burgeoning selection of bitters, along with their kindred spirits amari and shrubs, complete with 190 photographs.

The introduction includes everything you need to know to understand what bitters and amari are and how to use them. The next section offers 123 recipes for making essential bitters at home, mixing, and cooking bitters, from a Burnt Grapefruit Gimlet to a Martini Julep, from Bittered Bittersweet Chocolate Torte to BBQ Pork Ribs with Bittersweet BBQ Sauce. Bitterman's Field Guide to Bitters and Amari cracks open the full potential of bitters, inspiring and empowering people to try them. The final section includes a comprehensive field guide to the wide world of the more than 500 great bitters and 50 amari available today. Complete with tasting notes, profiles of important makers and brand photography, the guide gives everyone from pro bartenders to home cooks a solid foundation for buying and using bitters.


Salt Block Cooking: 70 recipes for grilling, chilling, searing, and serving

A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With hues ranging from rose to garnet to ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly delicious. Guided only by a hunger for flavor and an obsession with the awesome power of salt, Mark pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more.

Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks.

The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: Serving, Warming, Curing, Cooking, Chilling, and Drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and saltfrozen Parmesan ice cream!

This book is the definitive text on Himalayan salt block, written by the man who wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!

Praise for Salt Block Cooking!

“Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, you’ll learn the half-billion-year history of the only food that starts as a rock.”
--Steven Raichlen, author of the Barbecue! Bible series and host of Primal Grill on PBS

“Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn.”
--Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern on the Travel Channel

“Salt Block Cooking is an essential guide to working with salt blocks. It opens readers’ eyes to possibilities never imagined before and gives a unique perspective on a completely new and interactive way to cook. Mr. Bitterman has changed the way I cook every day. He made me understand that salt is the most essential part of the seasoning process and is just as important as the ingredient itself. I encourage you to follow Mr. Bitterman’s lead and I promise you will never think about salt in the same way again.”
--Vitaly Paley, chef/owner of Paley’s Place Bistro and Bar, Imperial, and Portland Penny Diner; coauthor of The Paley’s Place Cookbook


Craft Salt Cooking

From James Beard Award-winning author and best-selling author of Salted: A Manifesto and Salt Block Cooking comes Bitterman's Craft Salt Cooking October 4, 2016

Craft Salt Cooking by mark Bitterman

From renowned salt expert and best-selling author of Salt Block Cooking and the James Beard Award-winning Salted, Mark Bitterman, comes this unique guide to transforming your favorite foods with natural, healthful, hand-crafted salt. By simply selecting and using the right salt in the right way, you will vastly improve every dish you make.

This is the essential guide to making great salt the centerpiece of your cooking at home.

We demand quality in our meals, and natural, hand-made salts are the most basic and essential way to make those ingredients shine. Mark Bitterman is THE salt expert and award-winning author. In this book he makes this simple truth abundantly clear with over 60 inspiring recipes such as: Colorado Beef Burger with Mesquite Smoked Salt, and Chilies, Truffle Salt Smashed Roasted Potatoes, Salted Latte Ice Cream with Lemon Espresso Drizzle.

The introduction explores why craft salt is different from iodized salt, kosher salt, and even industrially manufactured sea salt in regard to flavor, nutrition, and sustainability. The many varieties of gourmet salts available today are broken into 7 families (fleur de sel, sel gris, flake salt, traditional salt, shio, rock salt, smoked and infused salts), with helpful charts that make finding the right salt for the right food convenient and easy. The modern, but down-to-earth recipes are organized into practical chapters: Meat, Poultry, Seafood, Eggs and Dairy, Vegetables and Fruits, Sweets, and Drinks and Cocktails. Beyond the recipes, the tips, techniques, and suggestions will help you elevate your tried and true favorite dishes by now using the correct type of salt. Craft salts are not a fad, they are the heart and soul of our food culture today.


Salt Block Grilling - 70 Recipes for outdoor cooking with himalayan salt blocks

Salt Block Grilling by Mark Bitterman

Salt Block Grilling Placed 2nd in the 2018 BBQ Media Awards!

Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to grilling and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The six chapters that follow are divided into over 70 recipes organized by key ingredients: Meat, Seafood, Poultry, Vegetables and Fruit, Dairy, and Doughs. You’ll find recipes for Salt Seared Smoked Pork Belly, Lamb Satay with Mint Chutney and Spicy Peanut Crumble, Salt Seared Tuna Nicoise Salad, Hot Salted Edamame with Sesame, Shiso, and Szechuan Pepper, and Salty, Smoky Walnut-Chocolate Chunk Cookies.

Bitterman is the foremost salt block expert and one of the largest importers and retail distributors of salt blocks.The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of grilling. Himalayan salt blocks are available at specialty retail stores around the world and the market is growing.