The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food

Category: Book
By (author): Duguid, Naomi
Subject:  COOKING / Essays & Narratives
  COOKING / Individual Chefs & Restaurants
  COOKING / Regional & Ethnic / Canadian
  COOKING / Specific Ingredients / Herbs, Spices, Condiments
Audience: general/trade
Publisher: Artisan
Published: October 2022
Format: Book-hardcover
Pages: 400
Size: 9.75in x 7.50in
Our Price:
$ 57.00
In stock

Additional Notes

From The Publisher*

Naomi Duguid, who's taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey-a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food.
Learn age-old techniques for making sauerkraut, miso, butter, prosciutto, kimchi, salt-fermented pickles, basturma, salt-preserved lemons, brined eggs, and much more. Create a vibrant "salt pantry" filled with enticing blends of salt and spices, and with easy condiments and preserves such as Spiced Green Mango Pickle and Dried Shrimp and Garlic Chutney. Read about essential salt-preserved flavorings such as soy sauce, fish sauce, pickled plums, salted anchovies, and salt cod.
The wide range of international recipes that follow invite you to use this umami-rich larder of salt-preserved ingredients and salted flavorings to transform vegetables, soups, mains, pasta dishes, and desserts. Orange and Black Olive Salad balances tangy and salty. Black Bean Sauce adds intense flavor to stir-fries. Bacalao Tortilla is a nod to salt cod as a cornerstone of European kitchens. Shio Koji, a simple salt-fermented ingredient, flavors grilled vegetables and other foods with subtlety and power. Kebabs marinated with a blend of pomegranate molasses and fish sauce are a triumph of salty-sweet-tart umami. And there's nothing like a layer of saltiness to bring out the best in sweets and desserts, from Creamy Candied Ginger and Miso Ice Cream to Yogurt Cake with Salted Lemon and Nuts, from Breton Salted-Butter Cake to Miso Cookies with Dark Chocolate Chips.
Working with salt-preserved and salt-fermented ingredients not only opens up a rich new world of flavors and techniques but also offers cooks the gift of connecting with generations of culinary wisdom.

From The Publisher*

Weaving together history, culinary science, and an expansive array of recipes, The Miracle of Salt is the first cookbook to explore the magic of salt in the global foodscape, from the beloved, innovative, James Beard Award–winning author Naomi Duguid.

Review Quote*

"The Miracle of Salt is a marvelous achievement that not only demonstrates why salt is a permanent fixture in our kitchens but also reinforces this staple ingredient's impact on culture and society across the globe."
-Nik Sharma, author of the James Beard Award–nominated book The Flavor Equation
"If you're looking to explore new flavors, ingredients, and techniques-plus understand the cultural context that brought them forward-there is no better guide than Naomi Duguid. In The Miracle of Salt, she will introduce you to a whole new world of salty, umami, richness and inspire you to reimagine even your most classic recipes with fermented and preserved flavors."
-Einat Admony, author of Balaboosta and Shuk