Book
The miracle of salt : recipes and techniques to preserve, ferment, and transform your food / Naomi Duguid.
"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"-- Provided by publisher.
Record details
- ISBN: 9781579659448 (hardcover)
- Physical Description: 299 pages : colour illustrations ; 26 cm
- Publisher: New York : Artisan, [2022]
- Copyright: ©2022
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Salt. Salting of food. |
| Genre: | Cookbooks. Recipes. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.6 Dug | 31681010300929 | NONFIC | Available | - |
- Baker & Taylor
A James Beard Award-winning author weaves together history, culinary science and a vast array of recipes to reveal the miracle of salt and its essential role in preserving, fermenting and transforming foodâand how it opens up a rich new world of flavors and techniques. 30,000 first printing. Illustrations. - Baker & Taylor
"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"-- - Grand Central Pub
James Beard Award Finalist
â[A] mesmerizing mix of recipes and food history.â
âPublishers Weekly, STARRED REVIEW
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âDuguid has a scholarâs love of research, a cookâs hunger, and a journalistâs talent for storytelling. . . . The recipes are from all over the world and her knowledge is staggering. . . . Simply brilliant.âÂ
âDiana Henry, The Telegraph (U.K.), The Best Cookbooks to Buy in Autumn 2022
Naomi Duguid, whoâs taken food lovers to many corners of the globe, now invites readers and cooks on a very different journeyâa deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food.
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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 âsalt pantryâ 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.
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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 thereâs 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.
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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. - Grand Central Pub
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 Awardâwinning author Naomi Duguid. - Workman Press.
Naomi Duguid, whoâs taken food lovers to many corners of the globe, now invites readers and cooks on a very different journeyâa deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food.
Â
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 âsalt pantryâ 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.
Â
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 thereâs 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.
Â
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.
