How to add flavor while cutting back on salt

Top food professionals in Canada share their suggestions for cutting salt from their recipes without sacrificing flavor. David Ferguson, chef-owner of Montreal's Le Jolifou, relies on herbs, citrus and other strong flavors. Recipes are included.

View Full Article in:

Globe and Mail (Toronto) (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations