A salt fanatic since his first bite of a juicy salt-studded steak at a truck stop in France, Mark Bitterman has traveled the globe for over 25 years in search of flavor. Mark won a James Beard Award for his first book, Salted. His second book, Salt Block Cooking, has sold over 134,000 copies and his third, Bitterman’s Field Guide to Bitters & Amari is a Spirited Awards finalist. As CEO of Bitterman Salt Co. and owner of The Meadow retail shops in Portland Oregon and New York City, Mark teaches at institutions such as the Smithsonian and the Institute for Culinary Education, and collaborates with leading restaurants around the world. Mark has been featured in the New York Times, the Wall Street Journal, The Guardian, The Atlantic, O, GQ, Rachael Ray, Esquire, and on The Splendid Table, All Things Considered, Bizarre Foods, and other major network TV and radio stations.
Andrew Schloss, who frequently develops recipes for The Meadow’s various communications and activities, contributes his expertise to the development of the recipes for the book. Schloss is the author of 23 cookbooks including: Mastering the Grill (a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award, a James Beard finalist, nominated by Le Cordon Bleu Food Media Awards as Best Food Book in the World), both co-authored with David Joachim. His latest books are Grill School (also with Joachim) and Amazing (Mostly) Edible Science. He is the culinary force behind Cookulus, the first interactive cookbook app.