In The Miracle of Salt James Beard Award-winning 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 world's single most important food
ingredient. Through stories instructions and over 100 recipes Duguid illuminates the many
foods born from the power of salt?charcuterie butter soy sauce kimchi and sauerkraut
bacalao and miso?unearthing their importance to their native cuisine and offering
home-friendly recipes that highlight the nuances of salt's flavor. To start an elevated larder
from Sichuan pepper salt and Japanese gomasio to salt preserved lemons and Moroccan herbed
butter transform one's 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 Koji-Marinated
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 Miracle 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.
