num_pages: 400
description: In The Joy of Salt James Beard Awardwinning author Naomi Duguid takes the same approach of researcher storyteller and chef that garnered praise and fandom for her previous books Burma and Taste of Persia but this time focuses on the worlds single most important food ingredient. Through stories instructions and over 100 recipes Duguid illuminates the many foods born from the power of saltcharcuterie butter soy sauce kimchi and sauerkraut bacalao and misounearthing their importance to their native cuisine and offering home-friendly recipes that highlight the nuances of salts flavor. To start an elevated larder from Sichuan pepper salt and Japanese gomasio to salt preserved lemons and Moroccan herbed butter transform ones cooking arsenal. Then recipes for vegetables salads soups grains fish meat dairy and more explore the importance of salt in creating depths of umami savory and sour flavor. Orange and Black Olive Salad is a balance of Mediterranean tangy and salty. A Bacalao Tortilla celebrates salt cod as a cornerstone of European kitchens. Shio KojiMarinated Grilled Fish teaches how salt-based products can flavor a dish without any additional salt added. A deep dive into kimchi has recipes for five different takes and later recipes show the versatility of this fermented staple across many different cuisines. Desserts bring sweet and salty into perfect harmony with recipes for Tamarind Ice Cream with Chocolate Chips and Yogurt Cake with Salted Lemon and Nuts. Sprinkled throughout are snapshots of places where salt is harvested ingredient profiles for important products and stories of how salt has impacted histories and cultures. In all The Joy of Salt answers the once overlooked questions of what salt is where it comes from what it does and how to unlock its flavor to its full potential.
language: English
title: The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food
publisher: Artisan