The world of salt - by Henrique Fogaça

The book The World of Salt reports the role of salt in culture, economy, politics, beliefs, religions, health and the different cuisines of the world in 5,000 years of human history. The only mineral that human beings eat, salt is the most democratic product that exists, because it is one of the few foods that enters everyone's home, every day, in every country, regardless of race and social class.

Master Chef Henrique Fogaça and journalist Rogerio Ruschel explore in this book the gastronomic contribution and curiosities of this valuable ingredient that served as currency, created roads and cities, financed wars and guaranteed the economy of empires. They also address how salt is present in religions and popular beliefs and sympathies. And its vital importance for health.

As it is a terroir product, there are different varieties, types and presentations of salts; In the book, more than 20 types are presented, such as sea salt, pink Himalayan salt, Flor de Sal, rock salt, black salt, smoked salt, kosher salt, Hawaiian salt and Maldon salt. And to complete this gastronomic journey, in 198 pages with hundreds of photos, 45 recipes created by chef Henrique Fogaça are presented in dishes for different celebrations: the reader will learn how to make salads, meat, fish, shrimp, risotto, vegetables, potatoes, steaks, ribs and roasts, bruschetta, drinks, jellies, breads, creams, pancettas, omelettes, burratas, croques, syrups, granolas, cheeses, confits, French toast and desserts. And some of the recipes can be accessed in videos via QR Code.