This is terrific food writing; like fleur de sel, something scarce and to be savored." —San Francisco Chronicle

"Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur. " —Los Angeles Times Book Review

"If you are drawn to history and curious about the origins of foods, allow Mark Kurlansky to take you on an incredible journey through the centuries by way of salt." —The Baltimore Sun

"Kurlansky does a masterful job of expanding the reader's horizons....This book of minutely researched data and history can literally make the mouth water." —The Boston Globe

Mark Kurlansky is the New York Times bestselling author of Cod, Salt, Paper, The Basque History of the World, 1968, The Big Oyster, International Night, The Eastern Stars, A Continent of Islands, and The White Man in the Tree and Other Stories. He received the Dayton Literary Peace Prize for Nonviolence, Bon Appetit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. Salt was a Los Angeles Times Book Prize finalist. He spent ten years as Caribbean correspondent for the Chicago Tribune. He lives in New York City. www.markkurlansky.com.