Chelsea Green snaps up cookbook centered on salt by Strawbridge

Chelsea Green Publishing has snapped up a cookbook "that will put salt firmly back on the table" by James Strawbridge. 

Muna Reyal, head of editorial, acquired world rights for Seasoned from Julian Alexander at the Soho Agency. It will be published in spring 2023.

Strawbridge is an artisan chef and food writer, and his latest cookbook will show readers salt "in a completely different way". The publisher said: "In the past, salt enjoyed a highly prized status at our tables, used as currency, a ritual gift, to preserve food over winter and as a key ingredient within the ceremony of cooking. Yet, today, we have become afraid of using it, whereas James argues, when used properly, salt is essential for life and can provide the essential minerals you need for a healthy diet. A unique cook’s book, Seasoned will give the science behind the sodium, the technical practice behind the flavouring of food and the cultural history behind preserving. James shares his salt-craft secrets – how, using the right salt, you can create complex and subtle flavours, enhance texture, season your dish like a pro, preserve all kinds of produce and make your own smoked and flavoured salts. With over 80 recipes and photography by James, Seasoned will be a seminal book and true kitchen resource." 

Strawbridge said: "I am over the moon to be working with Chelsea Green on Seasoned. I always look at the latest Chelsea Green books for a dose of inspiration and genuine expertise. For me they offer a much-needed alternative perspective that freely questions the established narrative around a subject with thought-provoking titles. A quiet revolutionary publisher in the noisy digital age. I cannot wait to write my salt manifesto with a publisher that’s unafraid of rocking the boat. Seasoned will be a beautiful cookbook, helpful and honest, but also an exploration of one of the most common ingredients found around the world so, for this book, I really wanted to work with the right partner to let my voice be heard. Chelsea Green bring their vast experience, enquiring mindset, and disruptive culture to the project. I feel that there will be a real sense of food anthropology – uncovering and sharing the truth about salt."

Reyal added: "We are delighted to be publishing our first book with James and incredibly excited to have James’s passion and expertise on our list. Salt’s true qualities have been underestimated in our cooking and diet, and this is the first book to celebrate its place in our kitchen."