Miracle of Salt

In her book "Salt: A World History", Naomi Duguid explores the versatile and essential role of salt in preserving, fermenting, and transforming food. Readers are introduced to age-old techniques for making sauerkraut, miso, butter, prosciutto, kimchi, salt-fermented pickles, basturma, salt-preserved lemons, brined eggs, and more. The book also features a vibrant salt pantry filled with enticing blends of salt and spices, as well as easy condiments and preserves. International recipes showcase how salt-preserved ingredients and salted flavorings can be used to transform vegetables, soups, mains, pasta dishes, and desserts.

Format: Hardback
Length: 400 pages
Publication date: 11 October 2022
Publisher: Artisan

Naomi Duguid, a renowned culinary explorer, has embarked on a captivating journey that takes food enthusiasts to diverse corners of the world. In her latest venture, she invites readers and cooks to delve into the extraordinary world of salt, exploring its pivotal role in preserving, fermenting, and transforming food. Through this captivating book, readers will discover age-old techniques for creating a wide array of delectable creations, including sauerkraut, miso, butter, prosciutto, kimchi, salt-fermented pickles, basturma, salt-preserved lemons, brined eggs, and many more.

Moreover, Duguid encourages readers to build a vibrant salt pantry filled with enticing blends of salt and spices, as well as easy condiments and preserves like Spiced Green Mango Pickle and Dried Shrimp and Garlic Chutney. She also delves into essential salt-preserved flavorings such as soy sauce, fish sauce, pickled plums, salted anchovies, and salt cod, offering a treasure trove of umami-rich ingredients to transform vegetables, soups, mains, pasta dishes, and desserts.

The international recipes that follow invite readers to unleash their creativity and experiment with these salt-preserved ingredients and salted flavorings. From the vibrant Orange and Black Olive Salad that balances tangy and salty flavors to the Black Bean Sauce that adds intense depth to stir-fries, the book showcases a diverse range of dishes that showcase the versatility of salt.

Shio Koji, a simple salt-fermented ingredient, adds a subtle yet powerful flavor to grilled vegetables and other foods. Kebabs marinated with a blend of pomegranate molasses and fish sauce are a triumph of salty-sweet-tart umami, while desserts like Creamy Candied Ginger and Miso Ice Cream, Yogurt Cake with Salted Lemon and Nuts, Breton Salted-Butter Cake, and Miso Cookies with Dark Chocolate Chips showcase the salt's ability to enhance the flavors of sweets and desserts.

Working with salt-preserved and salt-fermented ingredients not only opens up a rich new world of flavors and techniques but also offers cooks a profound connection with the culinary wisdom of generations past. By embracing these age-old practices, cooks can unlock a world of culinary possibilities and create dishes that are both delicious and deeply meaningful.

Weight: 1448g
Dimension: 198 x 253 x 33 (mm)
ISBN-13: 9781579659448