The Salt Book (Gubler, Glynn, Keast). Aside from being a glossy book I'd drool over and caress my cheek with in a bookshop, it's also a very intriguing read. It contains everything you need to know about salt, from the health implications of eating salt, to how to use salt wisely and great recipes that make salt an exciting ingredient to experiment with.
I tried some recipes over the weekend and I was blown away at how simple and inexpensive it is to make really impressive dishes.
Melon & Prosciutto (recipe extracted from The Salt Book)
1 ripe rock melon or honeydew melon
6 slices prosciutto (I used Serrano)
Persian blue or other finishing salt (I used fine Himalayan pink salt)
Chicken in Salt Crust
I absolutely fell in love with Himalayan pink salt. It goes really well with lighter foods like fruit or pasta and pesto because it's more subtle and mellow in flavour. Also, it's high in minerals and iron and is super pretty.