I received an arc of this title from NetGalley for an honest review—a few recipes that I might use but not as many as I would like.

Sea Salt is divided into 7 main chapters after an extensive introduction that describes the process of making the salt:

Raw Seasoning
Hot Seasoning
Brining
Pickling & Fermenting
Curing
Flavours of the Sea
Seasoning Sweets & Drinks

Each recipe contains an introduction, its title in English and Welsh, the cooking time, ingredients in both metric and imperial measurements, how many it serves, and instructions to follow.

From Raw Seasoning to Curing, Sea Salt is the star of the show but in the last two chapters, the salt is often used as a usual seasoning in a dish or scattered over the finished dish.

I received this book from Netgalley in return for an honest review.

I loved the cover of this recipe book and was really drawn in.

The recipe book is nice and easy to read. There weren't too many recipes that I've earmarked to make however I am veggie and this book is for everyone and not specific to vegetarians.

I liked how it was written and the hints and tips.

Thank you for the arc

Sea Salt is a celebration of salt and its ability to make everything taste better. With gorgeous photography throughout you feel the authors passion for both their Anglesey Sea Salt and Wales.
The recipes are clear but a lot are ingredient and time heavy, having said that the end result will be worth it. THe no churn hazelnut espresso icecream is a winner.

Thanks to NetGalley and the publishers for allowing me to read Sea Salt

This book is such a work of beauty!
It's an absolutely must have for anyone who loves cooking, but also who loves to know more about the process, the ingredients, the creativity that sits behind a cooked meal.

This book is a recipe book centered around sea salt, the sea salt that this family produces by the Welsh shore. It has just enough of a personal touch to make it a fantastic recipe book but not to overwhelm you with details about them. Here the salt threads delicately between every page, just like in a dish, it gives flavor and it infuses it with its presence without screaming for attention.

I found here great recipes, I liked a lot the super easy ones like sandwiches and salads, and a lot of precious info about how some dishes and ingredients must be treated with salt for the best results. Loved it!

I received a copy of this in order to offer my personal view on it.

Holy smoked, flakey, sea salt! This recipe book is a stunner with some of the freshest recipes I’ve ever read. Heavy on the seafood recipes, but enough to satisfy even those of us that aren’t big fans of the sea creatures, this is a recipe book I would keep on display in my kitchen and reach for time and time again. I would gift it to the newlyweds, the new homeowners, and those getting their hands into cooking. I truly can’t wait to get my hands on this recipe book.

When I say I love salt, some of you will probably look at me as if I've said something very strange but I 've always had a huge appreciation for the changes salt can make to a dish, making things appear sweeter, balancing bitterness and enhancing that umami flavour. I'm someone who often carries soy sauce or salt in my handbag into work so needless to say I was always going to want to read this book.

Sea Salt is a refreshing and educating look at everything about salt. Some might say salt is salt but the Lea-Wilson Family explain how the many different aspects, such as coarseness or sodium level, make some salts more suitable to certain recipes than others.

The recipes themselves are broken down into 7 categories: Raw seasoning, Hot Seasoning, Brining, Pickling & Fermenting, Curing, Flavours of the Sea and Seasoned Sweets & Drinks. It's fantastic to see the wide range of uses with everything from fish to poultry to salad and dessert getting a look in.

The recipes are very easy to follow and are accompanied with a little intro, sometimes with a little history of the dish or often just why the dish is so good. The photos are simply stunning and completely mouth watering, I was left drooling a few pages in!

This probably isn't a cookbook for someone who just wants a collection of random recipes to cook but it's definitely one anyone with an appreciation of good food and amazing ingredients will devour.

This is a lovely composed cookbook for the more seasoned chef in your life. I would say the recipes overall require more effort than your basic roast chicken. This is for the type of home cook that relishes the act of cookery and doesn't mind being a little patient for long term gain. Curing, smoking, braising, grilling - all of these cooking methods are in Sea Salt (as they should be) but they're not without extra care, access to cooking implements, and know-how. The photos are beautiful and the book is written with great care. It would make a lovely gift for a friend you aim to visit with access to fresh seafood (*wink wink*).

Gorgeous book, although a bit high brow. Many of these recipes seem like special occasion recipes. This is an excellent, diverse group of recipes though

Cookbooks that center on a single ingredient??? They are, without a doubt, my #1 favorite.

The chapters are as follows: raw (cold) seasoning, hot seasoning, brining, pickling + fermenting, curing, flavours of the sea, and seasoned sweets + drinks. For anyone that is limiting their salt intake or worried about how much they consume, I would still happily recommend this book. I think Sea Salt will educate and illustrate to home cooks that *when* you add salt to a meal is just as important as what kind. There is no greater offense than someone asking for salt tableside when you serve a meal.

I used to teach cooking classes and we had a Salt, Fat, Acid, Heat series. On the salt day, my coworkers and I would line up little ramekins and Dairy Queen spoons filled with different salts and salty foods like olives, capers, you name it. Salt is a flavor enhancer. It's the reason why going out to eat tastes so incredible.

I once worked for a chef that said all cooking is is "controlling water" and I 100% think this book illustrates and confirms that theory.

Gorgeous book! The pictures and ideas used in this book were just amazing. Such a ton of ideas for a condiment as simple as sea salt! From churning butter to brining…. So many uses and such an important spice. I would definitely love a seat at this family’s table. Five stars!

I received a complimentary copy to read and voluntarily left a review!

Contrary to all the bad things we read about salt, it really isn't that bad for us and allows are not only to flavour our food but preserves it.
The recipes at the beginning of the book uses sea salt to enhance the flavour of the dish - and the recipes are for both raw and cooked dishes, easy to make with a special ingredient of salt added The rest of the book features dishes that require salt to pickle or fermenting or in curing and brining.. The recipes are easy to make at home and are quite good for your health as well/
Lovely book, with great recipes and photos.

I was lucky enough to meet Jen and her mum Alison at Harwarden, Wales just before the launch of this book. I had spotted this as a possible request prior to meeting them, but their descriptions and enthusiasm for all things sea salt decided me on putting in a request to review.
The book was a family lockdown project (as outlined in the introduction) and has seven sections - Raw seasoning, Hot Seasoning, Brining, Pickling & Fermenting, Curing, Flavours of the sea, Seasoned Sweets & Drinks. The recipes are straightforward and they are accompanied by beautiful photographs. I have many post it notes of recipes to try, however the brining section in particular was a revelation.
At Harwarden the brined lemon sole recipe was mentioned and was the one that had me hooked. I tried the recipe with sea bass fillets which worked a treat. The fish fillets are only brined for 15 minutes in a salt heb mix but wow what a difference it makes to flavour and texture. I would highly recommend this and next will try the brined chicken wings - brining is a popular cooking method in the USA so I have been down many a Google rabbit hole investigating this further!
I will be continuing cooking (and eating) my way through this book all summer and hope you will too.!
My thanks to the publisher and Netgalley for allowing access to this ARC.

Such a beautiful book, the images, and language transported me to the wild island of Anglesey, I could almost feel the salt of the sea air as I read it.

I genuinely didn't realize there were so many interesting things you can do with a single ingredient - Some recipes I can't wait to try, (toasted milk cookies here I come!), and some I'll merely dream of :) - thank you to the Lea-Wilson Family for this delight.

Thank you to Netgalley & Quarto Publishing Group – White Lion, White Lion Publishing for a copy of the ARC in return for my honest review.

Sea Salt by The Lea-Wilson Family is a really gorgeous look at how one family fell into the business of making sea salt and turned it into a lifelong passion. The book captures, at a high level, the process of making salt but more importantly it showcases family recipes of how to use it most effectively. The photography is completely gorgeous - it is like an escape to the Welsh island of Anglesey.

The book is broken into the following sections:
Raw Seasoning
Hot Seasoning
Brining
Pickling + Fermenting
Curing
Flavours of the Sea
Seasoned Sweets + Drinks

Picking up this book will make you a better cook and will expand your mind around how to use salt.

Sea Salt is out now - thank you to Netgalley and Quarto Publishing Group – White Lion for the ARC.

I am enjoying this book immensely. The recipes are so fresh and vibrant and the ones I've tried so far have come out really well. I felt I got to know the family as I read the book. It is a book created with love. So looking forward to trying more recipes.

This is book is great for people interested in learning about salt. It has a lot of interesting recipes for special occasions.

Everything you need to know about salt, and more is included in Sea Salt: A Perfectly Seasoned Cookbook. This cookbook is different than expected because although there are appealing recipes for dishes most will want to serve, it presents dozens of recipes to make sauces and condiments to go with your favorite meats, poultry, and other dishes. Of course every recipe contains salt, but as the book points out, not all salts are the same, and different kinds of salt go better in some recipes.

Actually, the book is fascinating for anyone who wonders about the diverse world of salt; sea salt is especially trendy right now. While this isn’t an all-purpose cookbook, it is worth purchasing just to learn about the kinds of salt, their uses, and a primer on salting in order to cure foods. The book is filled with salads, soup, pizzas, mouthwatering desserts, and salted meats and fish. Also included are gorgeous photographs of most of the recipes. Because the authors, who own a salt company, are foreign the recipes are interesting and unique. Their salt is gathered from a coastline in Wales and the recipes reflect the influence of the region.

While this isn’t a cookbook for those who don’t enjoy cooking and learning about ingredients, most foodies will love the information and want to fill their refrigerators with the condiments and sauces to serve with their favorite foods. Some of the recipes seem like a challenge, but are worth trying. Who knew that salt was so important and interesting?

Special thanks to NetGalley for supplying a review copy of this book.

First of all, I absolutely love the cover! Secondly, the photography in this book is so beautiful! Immediately upon looking at one of the recipes, it instantly makes you want to try all the recipes. I will say that some of them are a bit "fancy" in terms of some of the ingredients but nothing that one cannot make. Overall, this is a great cook book to add to your growing collection.

The most aesthetically pleasing cookbook I’ve seen in a while. This cookbook is perfect for the foodie in your life. The recipes are not your run of the mill average recipes. These are fancy but not fussy. I don’t know that I’ll be trying venison tartare anytime soon but I could!