My very first WTF of the book although not the only one. She (Naomi Pomeroy) stresses the need for proper seasoning and even goes so far as to stress that she has given actual measurements for the salt rather than saying "salt to taste". Salting is so important she has a term and method - ASM -aerial salting method. So you relax thinking you are in good hands then this:
"All of the recipes in this book were tested with fine-grained, medium-moisture sea salt from Guatemala."
Edited to add her name as it seemed rather rude not to.
